Review: 'Jiro Dreams of Sushi'

Review: 'Jiro Dreams of Sushi' San Antonio Express-News Copyright 2012 San Antonio Express-News. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Published 04:57 p.m., Wednesday, April 25, 2012 If you can land one of the prized 10 seats at Sukiyabashi Jiro, a tiny Tokyo restaurant located in a subway corridor, and if you're willing to pay a king's ...

Robin Rowland: Why Yo! is taking sushi to America

The first thing I do when sitting down for lunch with Robin Rowland, the boss of Yo! Sushi, is look under the table for his Wellington boots. For, while the Japanese-style restaurants seem the epitome of urban cool, the man behind them is a recently converted country boy, through and through.

Taste Regina: Michi strives to serve the best sushi in the city

Spend any time in the kitchen at Michi Japanese Restaurant & Sushi Bar (1943 Scarth St), and you will be inspired. It’s a disciplined space where the chefs work with quiet intensity — with total focus and respect for each ingredient and with profound dedication to their art. I watched one morning as Head Chef Satoshi Asakura conscientiously prepared tempura, as Chef Keisuke Oishi carefully felt ...

Kitchen Call: A change of taste brings Asian recipes

Thinking it was time to shake up the palates, I put my love affair with all-American and Mediterranean flavors aside and searched farther afield. A can of salted peanuts languishing for a long time on a kitchen shelf provided the inspiration to look to Asian recipes.

Easy recipe: Doc's Beef or Brisket Rub

There are two ways to make a salad. You can toss everything in a bowl, pour in dressing, mix it up and serve. Or you can make what is called a “composed salad.” Just layer and arrange ingredients neatly on each plate one at a time.

HIPSTER KITCHEN: Vegan Adventures

Since I ended my last post with a disclaimer, I feel it’s only right to begin this post with another one: if you’re a vegan with no sense of humor about yourself, you should probably skip right to the recipe, because I’m definitely going to make fun of you starting right now. read more