Chefs, food brands and beverage makers are working it into snacks, baked goods and cocktails, using familiar formats to reach ...

Add Yahoo as a preferred source to see more of our stories on Google. Kohada sushi (aka gizzard shad or spotted sardine) at Sushi Akira in New York City. (Sushi Akira / Nikki Zheng) Five nights a week ...

Creating a feast, or a restaurant for that matter, is rarely a one-person job, but it’s a challenge Michiyo Hagio has taken on with determination — and no small measure of satisfied joy. Not only does ...

Asanebo chef-owner Tatsuya Nakao films a video making crispy rice “pizza” with uni, Wagyu, caviar and gold flake for his social media accounts at Tatsuya Nakao on Aug. 5 in Los Angeles. (Stephanie ...

What began in Japan as a quick, exciting working-class meal has morphed in American cities into an elaborate pampering of the ...

In the heart of the Sunnyslope neighborhood in Phoenix, Sushi Friend is arguably a low-key star in the national sushi scene. The 1,400 sq. ft. casual restaurant earned a prestigious “Yelp’s Top 10 U.S ...

Almost immediately after earning a degree in fire science, the North Park resident ditched fighting flames in lieu of ...

In recent years, a small constellation of Michelin-starred 'sushiya' has appeared in the heart of Paris. In these temples of ...

Five nights a week, Mori Nozomi in Los Angeles, California is open for three hours. During an omakase dinner, the eight-seat eatery is helmed by a chef who chooses what guests will eat that night.