The chef Sylvan Mishima Brackett’s San Francisco izakaya, Rintaro, will turn 10 next year, and in a city crowded with good places to eat, and a state with access to spectacular ingredients year-round, it still stands out. The restaurant’s courtyard, hidden from the street behind a nondescript door, is filled with fragrant fruit trees (including […]
Read MoreTag: Japanese Food (Cuisine)
How a Maui Local Makes Sashimi Extra Special
Within a day, he and fellow chefs were working out of a hub in a culinary-school kitchen and a converted food hall at the University of Hawaii Maui College as part of relief efforts by nonprofit organizations, including the Common Ground Collective and Chef Hui (hui is “group” in Hawaiian). Farmers offered their crops; ranchers […]
Read MoreHow Yotam Ottolenghi Was Seduced by Soba Noodles
I started cooking soba noodles long before I experienced the real deal. (I say this with a pinch of salt — or soy? — because I am not a food purist. I don’t believe there’s an ultimate way to cook anything.) But I discovered this only recently, when reminding myself of a gastronomic tour of […]
Read More