How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.
The chef-owner of Nihonryori RyuGin has been named the inaugural honoree of Asia's 50 Best Restaurants Icon Award.
Three-Michelin-starred chef Masaki Miyakawa has spent a lifetime perfecting his craft.
At Sushi Chiharu, an 18-course omakase meal can be had for $140.
Kappo Shunsui has been taken over by chef Nishi Nobuhiro, whose credentials includes a stint at three-Michelin-star Ishikawa in Kagurazaka, Japan.
Simplified, kappo-style cuisine joins the Japanese restaurant's kaiseki offerings – all pegged at a more affordable price point.
The Peak Next Gen | Murasaki Group founder Kashma Budhrani loves Japanese cuisine, but can’t do without chicken rice
The Murasaki Group founder explains how her love for food translates into the businesses that she manages.
The complex guns to be the next Cuppage Plaza housing authentic Japanese eateries.