Ishikawa Prefecture Drops in on NYC

Here are a few photos from a beautifully cooked and presented dinner I attended last night at Gramercy Tavern in celebration of …

Ivan Ramen Pops Up at Momofuku Noodle Bar

Yesterday was a red letter Japanese noodle day for me. First, I had a perfect summer bowl of cold  sansai (mountain vegetable) so…

Francois Payard Can Dish it up Cold, Too

Who says muggy, ugly weather can't have it's silver lining? Yesterday it was these cute little ice cream sandwiches in th…

Six Sauces and You're Set: a Preview of "Hiroko's American Kitchen"

There's no end to the protean imagination and adaptability of the Japanese cook, and las…

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…

Charcuterie at Epicerie Boulud

One of the Manhattan places I most wish I lived next door to is Épicerie Boulud , the Upper West Side shop that, like my favorite…

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…

The Sushi Wizard of Vancouver: Hidekazu Tojo

Every time my family and I visit Vancouver a stop at Tojo's  restaurant is a must. I first met chef Hidekazu Tojo probably 20…