Two-Star French Chef Uses Japanese Ingredients
At Cuisine[s] Michel Troisgros in Shinjuku, executive chef Guillaume Bracaval is passionate about the quality of everything in his kitchen.
More by Highlighting Japan
7 Fishy Things About Japanese Fish
Why would a fish's name change? What dish is made of sea urchin gonads? And how many herring eggs would you want to eat at New Year's?
Tsukiji: The Market That Stocks Japan's Pantry
This market is the main reason people in Japan take it for granted fresh fish will always be on the table.
This Magazine Will Mail You Seaweed
Tohoku food producers are communicating with consumers through a magazine accompanied by agricultural produce—and the concept is spreading throughout the country.
Get Some Red Bean On Your Ice
Ujikintoki is a cool and refreshing dessert that's usually enjoyed during the summer season.
