While the hoards of tourists flock to teppan restaurants like Chibo and the more upmarket President Chibo, I much prefer to eat with the locals at Fukutaro in Namba. This…

People often ask me which countries cuisine is most like Japanese. My answer is always Italian. Both cultures keep a close eye on seasonal offerings, have a firm grasp of…

I am pretty sure Hakobune means “a place to get properly drunk” because that’s what happens every time I sample from the 500+ strong sake list. This irori style restaurant…

It’s no secret that I’m a big fan of eating horse and in particular basashi or horsemeat sashimi. For many years I have yearned to visit Kumamoto and dine on…

There’s nothing like fresh prawns grilled on a binchotan fired konro barbeque. Here are our tips to get your weekend barbie started. …… Serves:   2 as an entree Preparation time:…

Binchotan is the king of charcoal. Unlike regular hardwood charcoal Binchotan will burn for 3 – 5 hours, it can be extinguished and re-ignited 2 – 3 times and burns…

On New Year’s day we decided to christen our new cast iron Naked Pan Wok with a batch of Chahan. Now there are no hard and fast rules when choosing ingredients for Japanese fried rice but here are a few tricks.

Not all knives are created equal and in fact not all Japanese knives are created equal. At the central core of any good Japanese knife is hard steel that is…

On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton…

Meatballs are one of those comfort foods that go exceptionally well with beer and wine. Here’s a slight twist on the traditional meatball recipe. …… Tapas Recipe: Japanese Meatballs Serves:   …