EDGE on the Net

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.

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.

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.

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.

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.