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Chef Masashi Yamada Serves Wild Game Hunted in the Mountains of Japan — Omakase Japan
Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase
How America’s First 3 Star Michelin Sushi Chef Serves His Fish
How Master Sushi Chef Toshio Suzuki Ages his Tuna — Omakase
How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase
The Michelin-Starred Omakase That's A Surprise, Even for Its Chef — Omakase
The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan
Master Sushi Chef Gen Mizoguchi Uses the Rarest Ingredients at his Las Vegas Restaurant — Omakase
How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i — Omakase
Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase
Master Yakitori Chef Shigetoshi Narita is using Mexican Flavors in His Grilled Meat — Omakase
How a Duo of Master Sushi Chefs Run New York's Most Exciting Omakase — Omakase