12 Articles found for “Kai”

The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Taïrroir is one of the 17 restaurants that was recognised with one star in the inaugural Michelin Guide Taipei. Its chef-owner Kai Ho tells us about coming into his own.

Fact: It is often considered the finest level of dining in Japan.

Cheatsheet: Dine like a kaiseki pro with our 5 quick tips

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

Kyoto’s rich culinary heritage goes beyond wagyu and kaiseki, it’s also the best city to try exceptional vegetarian food.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.

Meet The Chef's Table at Brooklyn Fare alum behind the eight-seat kaiseki bar.

Kaia wine bar, a South African mainstay in Manhattan's Upper East Side neighborhood, is a warm and welcome respite off the beaten path.