68 Articles found for “The Japanese Restaurant”

On the eve of the Olympic Games, the Parisian food scene is flexing its muscles, from legendary restaurants making a comeback to a Japanese tea ceremony and 50 shades of bistronomy.

Seasonal Japanese Ingredients at Award-winning Michelin One Star Restaurant Elements

IPPUDO Ramen founder Shigemi Kawahara may have 175 restaurants around the world, but to him, each steaming bowl of noodles represents a story.

From ramen and soba to izakaya, tonkatsu, and Thai cuisine, these 12 new Bib Gourmand restaurants reflect the range and appeal of Kyoto and Osaka’s latest selection.

The Jimbocho restaurant offers a set-course menu, blending authentic Thai flavors with seasonal Japanese ingredients.

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

The Canada food paradise boasts some of North America’s best Asian restaurants.

In Gion, Kyoto’s historic geisha district, kaiseki masters, tempura artisans, and MICHELIN-starred chefs serve up tradition with a modern edge.

Kyo-sushi is Kyoto’s elegant take on sushi, rooted in local ingredients, seasonal restraint, and centuries-old techniques unique to the city’s refined cuisine.

From Minetta Tavern to Sushi Noz, jewelry designer Ellen Hunter shares her favorite bites and unforgettable moments from dining at every MICHELIN-Starred restaurant in New York City—a second time.

From the journal of a MICHELIN Guide Inspector . Experience Japanese culture through Shojin ryori vegetarian cuisine.

Since its opening in 2018, what has changed the most is the food served at Mitou. Or to be more specific, how the two chefs cook has changed.

Myojaku and SÉZANNE receive Two MICHELIN Stars, and 16 new restaurants are distinguished One MICHELIN Star, while the Bib Gourmand celebrates 38 new restaurants which have been rated as best value-for-money by MICHELIN inspectors.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than HK$400.

Chef David Myers of izakaya-style restaurant Adrift in Singapore shares his top tips.

Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.

The use of seasonal ingredients has been long valued in Japan. ‘Shun’ in Japanese refers to a time of year when ingredients are at its freshest and most flavourful. To coincide with the ‘Sakura’ (cherry blossom) and spring season, Mezzaluna (Two Michelin Stars) at The lebua hotel will be introducing a new spring menu focusing on the best spring produce from Japan and France.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.