The kindness of strangers: a knight in dining armour scored me a seat at a Michelin star restaurant
Jay Rayner on restaurants
Hachi Japanese BBQ, London: ‘Proper fun’ – restaurant review
October 2024
The good mixer
Cocktail of the week: Humo’s elderflower & ume – recipe
A truly cosmopolitan mix of Mexican mezcal, dry sherry from Spain, Japanese umeshu, British elderflower and grapefruit soda
The long read
After Marie Kondo: the return of Japan’s joyful clutter
The long read: The world has long been in thrall to the idea that Japan is a haven of controlled, ordered minimalism. But the reality is much different – and far messier – than you might expect
Fish katsu and lime pickle madras: Rick Toogood’s recipes for pumpkin curry
Quick and easy
Rukmini Iyer’s quick and easy recipe for miso salmon noodles – recipe
Looks Delicious! review: a mind-boggling banquet of replica Japanese food
September 2024
How Japan’s humble onigiri took over lunchtimes around the world
For decades nori-wrapped rice dish was mainly a snack eaten at home or in a bento, but now it has come into its own
August 2024
The good mixer
Cocktail of the week: the Menta, by Nipperkin at Nijū – recipe
A simple yet sophisticated twist on the mojito
‘Strange and exciting’: Japanese food sculpture goes on show in London
Sampuru are a restaurant staple – a 3D version of menus. And such is the precision craftsmanship in their creation, they cost far more than the real thing
Nobu at 30: the abiding coolness of the restaurant that changed UK dining
Robert De Niro was so taken by Nobuyuki Matsuhisa’s cuisine that they went into business … the rest is notoriety
July 2024
Pricey nice ice: is this $26 dessert made from imported Japanese ice worth it?
Sydney’s Kakigori Kaiji takes its kakigori so seriously, it only uses ice made from mountain waters from Kanazawa for its specialty dessert. But is it any different from regular frozen water?
