Chef Akira Yoshida is a master of Omakase, trained in traditional Japanese techniques with a modern twist. Yoshida’s journey began in his family’s kitchen, where he watched his father and the chefs ...

Culinary science is a practice that requires resilience, persistence, and limitless creativity. As global cuisine makes its mark in the United States, sushi assembly and other Japanese cooking sit ...

In Japanese, "Omakase" means "I leave it up to you." It is most commonly used in Japanese restaurants when the customer leaves it up to the chef to select and serve seasonal specialties. At Omakase ...

Opinions expressed by Digital Journal contributors are their own. The beauty of Japanese food is not only in the abundance of flavors and the quality of the ingredients but also in the artistic ...