Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by ...

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 ...

The world of sushi has changed a lot and quickly. In America, sushi is ubiquitous from supermarket shelves to $400-a-person fancy sushi bars. It is hard to believe that, only 50 years ago, people used ...

Omakase sushi is an art and it costs a pretty penny to dine at these 12 exclusive places in the U.S. Grab your chopsticks ...

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 ...

Japanese sushi legend Jiro Ono won three Michelin stars for more than a decade, the world’s oldest head chef to do so. He has ...

A 10-pound king salmon becomes the base for a full three-course meal as a Russian sushi chef breaks down the fish with ...

Chef Yoshi Ota spent eight years catering to the downtown office crowds at Sushi Gakyu. After closing the restaurant at the end of last year, he’s moved to Georgetown to open Sushi Gaku (he dropped ...