Cha Cha No Ma: tea from an expert with a bento lunch in Tokyo
Cha Cha No Ma literally means a dining room where tea is served. Hidden from the sights of the Tokyo’s manic shoppers in the narrow maze of shopping cul-de-sacs in […]
Cha Cha No Ma literally means a dining room where tea is served. Hidden from the sights of the Tokyo’s manic shoppers in the narrow maze of shopping cul-de-sacs in […]
Nobu Matsuhisa, world’s most known Japanese chef, is open to vegetarians. His fame did not spark into global consciousness from Japan, but Beverly Hills, where Nobu’s first restaurant Matsuhisa casually rolls […]
Aesthetic perfection, haute couture ingredients and sleek flavors lie behind the contemporary French cuisine of Amber’s head chef Richard Ekkebus, whose effort was awarded two stars in the coveted Michelin […]
Osaka has spread across America from Lima, through Santiago, Mexico DF, Saõ Paulo to Buenos Aires, where in 2012 this luxurious chain of peruvian/japanese restaurants opened its second offshoot in the fashionable district of Puerto Madero.
Omakase (お任せ) means “I’ll leave it to you” (from Japanese 任す, entrust)” and in practice it is a tasting menu at a Japanese restaurant in which you entrust yourself and mainly your taste buds into the hand and ideas of the chef.
The tattooed Brazilian chef Alex Atala is a former punk and DJ, but currently also one of the most watched talents in the globe of contemporary gastronomy. His restaurant DOM […]
Mantra is a rare healthful choice for a weekly vegan breakfast, weekend brunch, lunch or slightly different dinner than your usual meal out in Milan would otherwise be.
With its chef once leading the local Nobu, the Orient Extreme has got also the Nobu’s feel as well as the nikkei blend of Peruvian and Japanese ingredients.
My photo below tells it all: the focused gaze of the Kichisen’s master chef Yoshimi Tanigawa shows how much focus goes into his food and how much he cares to […]
The executive chef Alfred Portale has been cooking at Gotham for over three decades and contributed to its rise to fame with his innovative farm-driven approach to American cuisine.