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

Koichiro Oshino, master chef of one-MICHELIN-starred Shinji marks his 10th anniversary with the Shinji Kanesaka restaurant group with the opening of his eponymous sushi-ya Oshino at the Raffles Hotel Singapore.

Six sushi-yas that celebrate the art of sushi.

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.

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.

New sushi concepts, menus, and restaurant comebacks are what define Singapore's MICHELIN dining scene this November. Check the latest food news below!

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.

The concluding bite in most sushi-yas, the humble tamagoyaki is elevated into a special treat. Here’s how MICHELIN-Starred sushi-ya chefs in Singapore prepare theirs.

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.

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.

Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the capital of the United States.

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

At Sushi Shunei, a minimalist dinner-only Montmartre sushi bar seating just nine guests, Chef Kimura makes history. Carrying on her late husband’s dream, she embodies resilience and passion in every edomae-style dish.

With Sushi Sakuta earning its second MICHELIN Star this year, we checked in with our inspectors to find out what sets this serene sushi-ya apart.