Japanese cuisine

Tempura is more than a fried dish — it is a craft built on precision and balance. Chefs and culinary experts reveal how to eat tempura properly, common dining mistakes, and the techniques behind its signature texture.

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.

A hidden gem in Dadaocheng, Eika offers a refined yet daring take on Japanese cuisine in Taiwan. MICHELIN inspectors share their impressions of a restaurant where precision meets freedom — and every dish speaks volumes.

From the journal of a MICHELIN Guide Inspector . Experience Japanese culture through Shojin ryori vegetarian cuisine.

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

From Ancient History Books and Traditional Poetry to the Tea Ceremony: Transmitting Culinary Culture to the World

Myojaku and SÉZANNE receive Two MICHELIN Stars, and 16 new restaurants are distinguished One MICHELIN Star, while the Bib Gourmand celebrates 38 new restaurants which have been rated as best value-for-money by MICHELIN inspectors.

With eating indoors being the new norm, get creative in your home kitchen with these recipes from MICHELIN-rated restaurants around the world that are either from, or inspired by, the Land of the Rising Sun.

The taciturn chef of Sushi Ryu, an intimate 15-seat sushiya in Taipei, became a chef out of convenience - but a tough tutelage under a Japanese chef cemented his passion for the craft.

From omakase menus by celebrity chefs to yakiniku and tempura made with the highest quality ingredients, the Da'an District in Taipei boasts a plethora of MICHELIN-recommended restaurants.

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

How can barbecue lovers get the most out of their yakiniku experience?