Japanese Archives - Page 10 of 23

Kisumé

REVIEW When restaurateur Chris Lucas puts his stamp on a cuisine, you can expect his take to be bold. And much like its raucous siblings Chin Chin and Hawker Hall, Kisumé is a Japanese restaurant with the volume turned up. Here, though, that energy doesn’t come via music ricocheting off concrete, but rather three levels […]

Hong Kong’s edgiest omakase sushi chef, Max Levy, is coming to Australia

The chef at from cult Hong Kong izakaya and sushi bar Okra makes his first ever Australian appearance this month with a one-off dinner.

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Melbourne’s Kappo gives way to Japanese hotpot restaurant, Master Den’s Poppu Uppu

Omakase-style dining at Kappo may be gone, but in its place is a pop-up restaurant specialising in comforting Japanese hotpots.

Yuzu kosho, the Japanese condiment made with citrus and chilli, is a versatile flavour bomb that deserves a spot in every pantry.

What is yuzu kosho?

A punchy paste packing citrus and chilli, yuzu kosho is the kind of versatile flavour bomb that’ll spice up pretty much anything. Get the lowdown on this Japanese condiment.

Team Noma to open in Japan – permanently

René Redzepi’s right-hand man to head Noma’s first restaurant outside Scandinavia.

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Gourmet Institute: Chase Kojima

Chase Kojima reveals his recipes for a perfect picnic, blending Japanese aesthetics and Australians love of the outdoors.

Anatomy of a dish: the katsu sando

The katsu sando is turning up on menus everywhere. But what are its essential elements? We take it apart.

Silken tofu in a dashi broth with mushrooms and broccolini

Build a rich and nourishing broth with minimum fuss thanks to the power of dashi.

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Charred miso eggplant with nori and sesame

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

Yakitori with Japanese spices

It's hard to pass up charred and tender chicken yakitori.