They can offer valuable advice on portion sizes based on how many people you're serving, recommend the freshest cuts, 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 ...

In an effort to reduce food waste at restaurants while taking hygiene into consideration, Japan's health ministry released ...

Take classic Mexican aguachile, substitute the shrimp with sashimi-grade sliced tuna and add elements of Japanese cuisine ...

However, they were famous for one particular dish, which was sashimi cut from a living fish. The sashimi was presented on a sort-of-living fish. I’ve seen the same in the fish markets in Hong ...

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 ...

Shrimp is the most popular seafood in America, followed by salmon and then tuna, per the National Fisheries Institute.

Hiroko Masuike/The New York Times As paper bowls with various types of sashimi and sushi were laid out on tables around the Metropolitan Pavilion, the tuna sat alone atop the cutting table onstage ...

Acidity cuts through the richness of the fish ... “When it comes to delicate sashimi or more complex maki rolls, I think sake just works better.” That being said, he feels Champagne can ...

A new sushi spot from California has opened near The Henry and American Airlines Center.

Chef Diego Oka’s pandemic hobby helped create a new tasting menu. Diego Oka/Mandarin Oriental During the coronavirus pandemic, Diego Oka, executive chef at Miami restaurant La Mar by Gastón Acurio, ...