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Found 123 posts

Japan meets Barcelona & Ibiza

There are more similarities than differences between Japan and Spain when quality of ingredients, the dedication of chefs and passion for good food is concerned. These two countries are captivated by exceptional quality of products – some of the world’s best ingredients come from the land and seas of both…

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Jun '17

Culinary Journeys brings Japan’s finest cuisine to Europe

There is an irony about Japanese cuisine: it is ubiquitous but at the same it’s one of the least-understood of the world’s great gastronomic cultures. Sushi is easily available from Norwich to Novosibirsk, but finding real Japanese cuisine is very difficult. Culinary Journeys events in collaboration with All Nippon Airways…

Mar '20

Favourite restaurants of the world’s most influential food critics and writers

I asked some of the world’s most influential food critics and writers to share their ten favourite restaurants. Thank you Vedat Milor, Richard Vines, Maria Canabal, Andy Hayler and Robbie Swinnerton for your kind contribution. Please see below and enjoy! Vedat Milor, Food&Wine critic. Author of Gastromondiale Asador Etxebarri, Axpe,…

Feb '20

My 20 Best Dishes in 2019

My annual list of 20 best dishes of the year… See the previous years below. My 20 best dishes archives for 2018, 2017, 2016, 2015, 2014 and 2013.

Dec '19

My revised London restaurant list (April 2019 edition)

Fine dining The Greenhouse (contemporary French fine dining; excellent new chef since last year)Bibendum (contemporary French fine dining; love the roast and the Black Forest soufflé)The Ledbury (classic fine dining, consistent quality since years)The Clove Club (modern British fine dining) Mid-range Ikoyi (Nigerian inspired contemporary cooking)Wiltons (old school seafood,one of…

Jan '19

My 20 Best Dishes in 2018

My annual list of 20 best dishes of the year. See the previous years below. Chuleton at Casa Julían,Tolosa. Video belowinstagram.com/p/BfsfB3NHpQE/ My 20 best dishes archives: 2017, 2016, 2015, 2014 and 2013.

Dec '18

Yoshinori Ishii and his “fish and chips” revolution

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.…

Oct '18

Kouji Kimura: the genius of extreme fish aging

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

Feb '18

My 20 Best Dishes in 2017

In chronological order. My best dishes from the previous year: 2016.

Dec '17

The last king of tuna, Mr Yamaguchi

Many thanks to Mrs Mimi Kobayashi, my “fixer” and interpreter, who made this interview happen. Mimi-san can be your best guide in Tokyo! https://www.instagram.com/kobayashimimi2/ Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If…

Nov '17

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