Skip to main content
Logged Out Menu
Logged Out Menu
Turning The Tables
Coronavirus: Restaurant Resources
Food & Drinks
Food Facts A to Z
Home Cooking Suggestions
Points of View
Best Chefs in the World
Who is Who
City Tasting Tours
S.Pellegrino Young Chef
Asia's 50 Best Restaurants
Massimo Bottura to Bring House of Gucci to Tokyo
Gucci Osteria da Massimo Bottura will be setting up home in Ginza, Tokyo, some time in 2021, date to be confirmed.
Michelin Guide Tokyo 2021 - See the New Stars
The Michelin Guide Tokyo 2021 has launched - see all the new stars in the most-starred city in the world here.
The Price of Wagyu Beef: How Much Does it Cost?
There’s nothing quite like the taste and texture of real wagyu beef. A little taste of this 'Japanese cow' can cost a small fortune, is it worth the price?
Japan’s Poison Puffer Fish: Fugu
A look at Fugu, a Japanese puffer fish, one of the most dangerous products in the world. Discover where to eat this sought-after and expensive delicacy.
Vegan Beef: Plant-Based 'Wagyu' Impresses Japanese Chef
Plant-based Wagyu Beef is here and the initial reaction is positive with one Japanese chef saying he was "very impressed" by the product.
Coronavirus Inspiring Initiatives
Only in Tokyo - Mannequins and Cheerleaders Create Unique Atmosphere
Tokyo restaurant uses mannequins and cheerleaders to aid social distancing. Thank you, Tokyo.
Discover Natto: Japan's Secret Soybean Superfood
Natto is one of Japan's hottest fermented superfoods. It can be an acquired taste that’s often best paired with other flavours, but natto is extremely nutritious and easy to make.
Everything You Need to Know About Japanese Dashi
Dashi is the king of umami. From ichiban dashi to shiitake dashi, find out about all the different types of dashi, how they are made and what dishes to use them in.
Louis Vuitton to Open its First Cafe
The luxury French brand are opening their first cafe in Osaka, Japan this February. See what's planned.
Niseko: a city tasting tour with chef Willin Low
Singapore born and raised Willin Low was a lawyer for eight years before donning whites and quickly making a name for himself as a chef.
In search of exclusivity: Shoji Natsuko's six-seats restaurant
After five years of by-invitation-only, Été is moving and opening to online reserve: meet chef Natsuko, born as a pastry chef and now experimenting a new cuisine based on seasonal Japanese ingredients