Otoro, Chutoro, Akami: Tuna From Belly to Back
Three cuts of one fish, three different meals. Where each comes from and how the chef serves it.
Why Good Counters Age Their Fish
Fresh is not always best. A few days of careful ageing gives fish its depth and its texture.
Uni From Hokkaido to Santa Barbara
Sea urchin changes with the water it grows in. A tasting across three oceans.
Ikejime: The Craft Before the Kitchen
How a fish is killed decides how it tastes days later. A visit to a fisherman who still does it by hand.
A5 Is a Grade, Not a Guarantee
What the letters and numbers on a wagyu certificate actually measure, and what they leave out.
Why Omakase Counters Serve Wagyu Raw, Seared or Not at All
Beef on a sushi menu is newer than you think. Three chefs on whether it belongs.
Miyazaki, Kobe, Omi: Wagyu by Region
The prefectures, the bloodlines and the farms behind the names on the menu.