45 Articles found for “Sushi by Scratch Restaurants: Montecito”

Six sushi-yas that celebrate the art of sushi.

Hong Kong’s only three-Michelin-starred sushi restaurant will relocate in early May and become neighbours with the newly reopening Amber.

The humble chef shares how he feels having Sushi Miyakawa as the only sushi establishment in Hokkaido and one of five sushi restaurants in Japan to be conferred three stars.

The head chef of two-Michelin-starred sushi restaurant Shoukouwa in Singapore talks about what it was like the first day his restaurant received Michelin stars.

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

Ikuya Kobayashi, who helms the Hong Kong outpost of Tokyo's three-Michelin-starred restaurant Sushi Saito, shares his joy at receiving two Michelin stars in the MICHELIN Guide Hong Kong Macau 2019.

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

The latest selection includes Hoshino, newly awarded One MICHELIN Star, along with seven new MICHELIN Selected restaurants across Italian, contemporary, sushi, French and yakitori cuisine.

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

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.

The actor and comedian breaks down his West Village staples.

16 spots to check out in the new year from stunning sushi to Korean fried chicken.

Chef Tatsuya Sekiguchi of Omakase Room by Tatsu shares his philosophy on the sushi style.

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.

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.

Chef Keiji Nakazawa discusses his mission and the ancestral Edomae method.