Topics :: sushi
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Sunday Nov 25, 2012
From its beginning eight years ago in New York, MEGU has been expanding to leading capitals around the world. In 2004, MEGU New York opened at 62 Thomas Street in New York’s Tribeca neighborhood.
By MICHAEL CASEY | Thursday Nov 15, 2012
Japan and Asian nations argued bluefin tuna should be left to quota-setting international fisheries bodies to bring the species back from the brink.Two years on, their strategy for rebuilding stocks of Atlantic Bluefin tuna appears to be working.
By Juliana Barbassa | Friday Jun 11, 2010
Great sushi depends on rice that is just right - grains that are glossy and yielding after cooking, sticky with a touch of sweetness, but able to retain their color, aroma and shape.
Sunday Nov 15, 2009
It was the roll of a lifetime. Hundreds of amateur sushi chefs at the University of California, Berkeley got their hands fishy Sunday as they assembled a 330-foot California roll.
By Rebecca Hansen | Monday Aug 24, 2009
After just one dish at Uni, I was pretty sure I had discovered sashimi heaven, and every dish that followed confirmed that this was true.
By David Andrusia | Monday Jul 13, 2009
Though it’s just a stone’s throw from the Hollywood Walk of Fame, Katsuya--the Philippe Starck-designed Japanese jewel--is hardly eclipsed in the starpower department. In fact, the ambience is so sexy and the food so superior that we’d vote to give Katsuya its very own star on the Boulevard.
By Megan Smith | Monday Jul 6, 2009
Sustainable is the industry buzzword of the season, and in Chicago, few restaurants have nailed the trend quite as well as . As the name suggests, the philosophy of sustainability centers on farmed ingredients, locally sourced as much as possible.
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