Chef's Choice: Twenty-two Chefs Dish on Japanese Food Culture

One of the most entertaining reads of this fall for me was Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture …

In Tokyo, Mixologizing with the Seasons

Gen Yamamoto, ready for business. One of the best parts of a highlight-filled trip to Tokyo recently was dropping in on Bar Gen Y…

I Learn How to Make Tofu and Yuba

Narita sensei lifting a sheet of yuba. I have never had a burning desire to make my own tofu before, but a tutorial with Mitsuhir…

How I Learned to Cook Fish with Hiroki Murashima

Professor Murashima and Mr. Muto Last week I attended a most informative class on cooking fish Japanese style from Hiroki Murashi…

Brustroke Kaiseki, Chef's Pass at Bouley

Two nights ago, I had the chance to visit Brushstroke , the very Japanese Tribeca kaiseki restaurant from chef David Bouley , in…

David Bouley's apple foyer

In pursuit of another story recently, I had the chance to sit down with David Bouley, the brilliantly creative chef who has sta…