In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

Whether you're a seafood afficionado or simply curious about the fish inside your canned tuna, take a deep dive into the ...

The fish speaks for itself,” says Anthony Bourdain, renowned chef and food critic. Bluefin Tuna is prized for its high fat content, which gives it a rich, buttery flavor and soft texture. Cuts like ...

The omakase room showcases a pricier — and bigger — assortment of fish from Japan. On any given night, that may include hirame (flounder), ika (golden eye snapper), fatty, bright-red kinmedai, tuna ...

The chef's signature dish, uni gohan with otoro, is decadent, while corn potage delivers an ... After items such as an ...

From the Tokyo Record Bar and Roscioli teams, Heroes is a Soho spot where you can eat grilled dry-aged fish, raw tuna belly, ...