68 Articles found for “The Japanese Restaurant”

You don’t have to break the bank to spoil yourself with Michelin-starred treats in Tokyo. We hunt down four affordable Michelin-recommended restaurants to indulge in.

All year round, our MICHELIN Guide inspectors incessantly sample dishes from the best chefs and restaurants in Japan. Here are their most memorable ones.

Prized for its pleasant lifestyle and rich heritage, Ljubljana is also a paradise for food lovers : in 2021, the capital of Slovenia had no fewer than 17 restaurants singled out by the MICHELIN Guide. When you delve into this selection, you might be surprised by its diversity ; from traditional eateries and creative bistros to fine dining restaurants, there is something for every taste. This eclecticism is also reflected in the types of cuisine that have been made the cut – these range from local specialities to Italian recipes, from Japanese classics to fragrant Thai dishes. Here are four places that encapsulate the vitality of Ljubljana's restaurant scene.

From assorted sashimi to grilled items, it's all about enticing the senses at this new robatayaki restaurant.

Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.

Japanese fine dining restaurant ISHI is now serving up Kyoto Kappo cuisine at InterContinental Singapore Robertson Quay.

Contrary to popular belief, ‘omakase’ isn't just chef’s choice sushi.

After a day of sightseeing, find everything from ramen to seafood towers at MICHELIN Guide restaurants nearby.

From haute sushi to Chef Daniel Patterson’s return, these are some of America’s most exciting openings

Classic Taiwanese banquet cuisine is a union of Japanese, Fujian and Cantonese traditions harking back to Taiwan's colourful past.

At Hyakuyaku by Tokuyamazushi, Chef Hitoshi Sato creates Japanese cuisine centered on natural ingredients, shaped by an unconventional path and a relentless search for undiscovered flavors.

Italian elegance born from Japanese ingredients, embodied by two strikingly different chefs.

A Spanish chef and a Japanese chef from two of Barcelona's Michelin-starred restaurants cross knives in a traditional Bluefin tuna cutting ceremony.

After training together at RyuGin, chefs Ryusuke Ito of Ensui and Shingo Sakamoto of Hakuun reflect on their parallel journey from One to Two MICHELIN Stars.