In the video Narisawa discusses the philosophy behind his restaurant, how he works closely with nature, seasonal ingredients, and how he sources the ingredients for one his most famous dishes, soil soup.
If you’d like to know more about how the dish is made here’s the recipe, and here's a further interview in which Narisawa discusses his approach to cooking.
A London restaurant commits to ending service charges as part of the new ‘normal’ in the post-lockdown world in a bid to improve the security of staff wages.
Ana Roš and her team at the Hiša Franko restaurant have tattooed Michelin stars on their bodies to mark the restaurant’s historical inclusion in the French guidebook.
Some high-profile restaurants have fallen to the effects of the coronavirus pandemic and will not reopen their doors. here's a round-up of some we'll all miss.
