15 Articles found for “Sushi Kinetsu”

Get in the autumn spirit with MICHELIN-approved restaurant openings and seasonal menus.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

Classic Edomae sushi at the airport, a new Cantonese restaurant in Wan Chai, a MICHELIN-star transport from Spain, and two offshoots of MICHELIN-rated Japanese and Sichuan noodle eateries — we round up some new addresses to bookmark.

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

Venerated sushi chef Takashi Saito has opened the first overseas outpost of his three-Michelin-starred Sushi Saito in Hong Kong in March. We bring you Saito’s story exclusively from Tokyo.

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.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

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.

Vinegar rice (Shari) is the key to success of Edomae Nigiri sushi. Chefs at Michelin-starred restaurants in Hong Kong share how they create the perfect Shari with their sensitivity to details.

One of the world's most celebrated sushi masters, Mitsuhiro Araki, shares how it was like when his second overseas venture clinched the coveted MICHELIN star in the MICHELIN Guide Hong Kong Macau 2021.

MICHELIN's famously particular food critics shared what impresses them most about newly starred and promoted restaurants logy, A Cut, Molino de Urdániz and Sushi Akira in Taipei and JL Studio, Fleur de Sel, Forchetta and Oretachi No Nikuya in Taichung.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

From chicken rice to kimchi, laksa to sushi, there is a wine to go with every Asian dish.

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.

The chef has been visiting Tsukiji Market for over 26 years. We look at its centrality in Japanese cuisine.