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Sanriku oysters are Pacific oysters farmed along Japan’s rugged Sanriku Coast in Miyagi and Iwate Prefectures. Cold, nutrient-rich waters from the Oyashio Current give them a plump...
Tin’s sticks to cold food while waiting for utilities, Keepers offers more tavern fare for downtown and more restaurant news.
Wild-caught or farm-raised, Texas oysters are here to stay. These ten varieties could be coming to a restaurant near you.
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Mili, on the Lower East Side, will serve food along the lines of cured scallops with melon and shiso, peaches with mortadella, and monkfish with sea lettuce.
When it comes to seaside restaurants in Santa Monica, it’s hard to think of somewhere more iconic than Ocean Avenue’s Blue Plate Oysterette, a destination for freshly shucked oyste...
An ideal way to experience the skills of the chefs is by opting to go for one of the nigiri sushi omakase menus, which happen to be some of the city's more affordable options.
Slice a piece of karasumi paper-thin, put it on your tongue, and wait a second. The salt hits first. Then something richer arrives, closer to aged cheese than to fish, and it linge...
In warm weather, it’s hard to resist the allure of raw shellfish on ice. Despite (admittedly outdated) advice that warns against eating them in months that don’t contain the letter...
The new spot opens in Crown Heights on July 28.
Gurukun is Okinawa’s prefectural fish, and most visitors first meet it as a whole small fish split open and deep-fried until the bones crunch. Locals call the dish gurukun no karaa...
A fresh omakase-style restaurant from the chef behind East Hana is officially open for business inside a cozy Downtown Jersey City space.
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