Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.
The fourth plate is necessary to qualify for moving forward to the next round. When you see contestants struggling to put their items on that fourth plate before the countdown runs out, the stress is real!
Gianmarco's Restaurant is a Birmingham staple founded by a father-and-sons trio who have brought generations of Italian family recipes to the city for nearly 20 years. The upscale yet welcoming spot is known for handmade pastas, fresh seafood, and signature dishes, such as veal Parmesan and house-made gnocchi, all served in an intimate, old-world setting.
Hiroshi Hiraoka, one of the most respected ramen chefs in Japan and the chef-owner behind Sapporo's Japanese Ramen Noodle Lab Q, is heading to New York City this month for a series of limited-time pop-ups at two Manhattan restaurants. The events will bring his refined "tanrei" style ramen, rarely experienced outside Japan, to diners at Towa in Flatiron and nonono in NoMad.
Josh Donelson walks us through three easy, delicious recipes that do more than just add condiments and toppings to a bowl of soup. He switches up the cooking methods to completely reinvent ramen's format, then adds flavor with creative yet accessible ingredients that will wow your taste buds.
Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate Italian food, but with Japanese influences, like pastas made with uni and the fermented soybeans known as natto. "It really reminded me of home," says Fralick, who grew up in upstate New York and started his cooking career in Italian fine dining.
After 19 seasons on the Bravo series, Lakshmi stepped away in 2023 and began developing her own cooking competition. The resulting America's Culinary Cup, which Lakshmi created, executive produces, and hosts, debuted on CBS on March 4, and, yeah, there are a lot of familiar elements here. A shiny kitchen full of high-end equipment and product placement. A trio of judges.
When it opened in 2021, Brixton Market's Temaki quickly became a hit with the city's sushi aficionados. The restaurant, which was London's first dedicated to handroll sushi, received a Time Out reviewer's praise for its 'triple whammy of expertise, exceptional produce and classy execution'. Alas, the south London Temaki wasn't to last. The California-style sushi joint shut its Brixton outpost last summer. Now, however, Temaki has announced a grand return to the city - this time in central London. A new location will open on Mayfair's Maddox Street
Some chefs pride themselves on blurring the lines between food and art. For Executive Chef Andrew Oh, Momoya SoHo has become revered for putting beauty on plates, such is the case for the restaurant's beautiful wine glass parfaits. However, Oh is known for sushi creations that are equally impressive. We asked the chef for tips on sushi-making (known as one of the most difficult culinary techniques to master) so that our next batch of caterpillar rolls look more professional than problematic.
