At high-end omakase counters and fine dining restaurants, serving wild-caught fish from Japan is typically preferred by chefs. But it isn’t always doable — factors like profit margins, seasonality, ...
Add Yahoo as a preferred source to see more of our stories on Google. Fish eyes at a street market in Japan. - Leon Rafael/Shutterstock Fish is quite delicious -- or at least, most parts of it. It's ...
Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes. [Yuji] Hi, I'm Yuji Haraguchi. Today ...
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