All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and ...

I first had this dish at Nobu on Park Lane shortly after it opened. It’s essentially sashimi with a hot dressing instead of the traditional soy or ponzu – a nice, simple way to use cuts of tuna.

Properly cut, well-sourced fish is the secret to the best sashimi flavor and texture. Matsuhisa's preparations, garnishes, and techniques take it to the next level. Prized for its texture ...

The increasing love of raw fish in the U.S. through dishes like sushi, poke, and ceviche has led to a lot of people learning the difference between things like sashimi ... original recipe was only ...

Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...

Not to mention that it involves options rarely considered for sashimi, like the beef employed in carpaccio or a vegan radish ...

5 Nobu Recipes for Restaurant ... The ingredients distinguish the sashimi, sushi, tempura, and noodles at each Nobu, with dishes like Sea Scallop Tiradito and Beef Tenderloin with Spicy Latin ...

It would be a shame, especially during Latin American Heritage Month, to overlook the food of what is often called South ...

Learn the art of chocolate sculpting and decorating from award-winning pastry chef and master chocolatier Francois Behuet at ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

Espresso is calling all seafood lovers with its renowned Sunday Brunch, now Bangkok's ultimate seafood destination. With ...