Eating, drinking and ordering like a local
June 11th, 2012
10:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

You know the drill. You’re on line at Starbucks, you order a mocha cookie crumble frappuccino from the barista, give him or her your name and wait impatiently for it to be called out so you can grab the last available armchair.
 
Or not - at least if you’re a Brit lining up in a London Starbucks. There, locals resent giving up such classified info, according to a BBC News story titled "Will You Tell Starbucks Your Name?" "I am not looking to make friends when I go into a coffee shop. I just want a drink," the English actor Arthur Smith told the BBC. "I don't want to go clubbing with them."
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The best sushi restaurants in Tokyo
January 30th, 2012
06:45 PM ET
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Ask five Tokyoites to name the best sushi restaurants in the city, and you’re likely to get five different answers - the old "how long is a piece of string?" quandary.

That's because the sushi experience is a very personal one that can include not only raw seafood, but also things like unmatched service, chefs whose skills were honed by years of apprenticeship, an atmosphere that screams “traditional Japan” and, in many cases, a whopping bill. Because of all this, any one traveler’s favorite sushi experience is going to largely depend on budget, interests and previous experience with the cuisine.
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Filed under: Asian • Bite • Cuisines • Dishes • Feature • Japan • Japan Eats • Japanese • Sushi


Making sustainable sushi
December 13th, 2011
09:05 AM ET
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Making good sushi depends on a number of things, but for Silla Bjerrum, founder of British restaurant chain Feng Sushi, where her ingredients come from is key.

“I serve a lot of fish. I buy a lot of fish,” she explains. “Ten percent of my turnover is spent on buying fish, so I think I have a duty of care to the fish and the people who eat the fish.”

Each year the award-winning chef teaches small groups of enthusiastic foodies traditional and not-so-traditional sushi-making skills in one of her London restaurants.

From maki rolls to  more daring “inside-out” rolls, she offers helpful tips to like how to wash sushi rice (at least 10 to 12 times!) and how covering your sushi-rolling mat in plastic wrap will make it easier to clean up later.
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Filed under: Environment • Feature • Japan Eats • News • Sushi • Sustainability


Japan Eats: How to eat sushi
December 5th, 2011
10:00 AM ET
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So, how do you eat sushi, the quintessential Japanese delicacy of vinegared rice topped with raw fish and other ingredients? With your fingers? With chopsticks? Dipped into soy sauce; daubed with wasabi? One mouthful or two?

The only certainty, it seems, is that its proper consumption demands both etiquette and practicality. To put the matter to rest, we enquired at the top: Sushi Sawada, on Tokyo’s most prestigious intersection of Ginza 4-chome.

With two Michelin stars and only seven seats, Sawada is a shrine to this single wondrous dish - and to straight-talking master Koji Sawada’s constant quest for perfection.

Read - How to eat sushi

On CNNGo: The best sushi restaurants in Tokyo | Tsukiji's sushi paradise

See all our Japan Eats coverage and get more on CNNGo

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Filed under: Asian • Cuisines • Feature • Japan • Japan Eats • Japanese • Sushi • Travel


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