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Restaurants

Many different tastes can be obtained using the same ingredients. Aburi is one of the cooking techniques that provide this. I talked to Executive Chef Kazuya Matsuoka, who signs innovative Japanese dishes with this technique at Miku Vancouver.
by Meryem Aksoy
Since 1971, Yamazato Restaurant has been representing the refined authentic haute cuisine of Japan, Kaiseki Ryori. In 2002, Yamazato Restaurant became the first Michelin-starred traditional kaiseki restaurant outside of Japan. I talked with Executive Chef Masanori Tomikawa, Executive Chef and Manager of Yamazato Restaurant.
by Meryem Aksoy
Roy Flemming studied political science, decided to follow his dreams, made a career in the kitchen, and in 2013 he established Tuc Craft Kitchen with Colin Ross. I talked with Executive Chef Roy Flemming about Tuc Craft Kitchen.
by Meryem Aksoy
Piet, Benny, and Alessandro restored a warehouse in Amsterdam and established the BAK restaurant, where they served the dishes they created using local ingredients. I talked with Piet Sanders about BAK restaurant.
by Meryem Aksoy
Izakaya, sushi, sashimi, wasabi, and sake are important parts of the Japanese culinary tradition. Japanese restaurants in both Japan and other countries offer their customers a culture more than a dish. Akachochin, which is located in Melbourne, represents the Japanese culture with modern Japanese cuisine. I talked with David Phok about Akachochin and Japanese cuisine.
by Meryem Aksoy
We love to experience new cuisines and taste new dishes and delicacies. We like some of them and we want to eat it again, but we do not even prefer to taste some of them again. However, Italian cuisine has a special place, everyone loves Italian tastes. I talked to Chef Paolo Gallotti about his career and Vero Italian.
by Meryem Aksoy
The gastronomic diversity of a city is shaped by the presence of restaurants that represent the cuisines of other countries. Since 2016, Zoya has been representing Pan-African sub-Saharan cuisine, with its own restaurant Le Virunga, in Montreal. I talked with Zoya de Frias Lakhany about Le Virunga.
by Meryem Aksoy
Amsterdam offers many options for both residents and tourists with its gastronomic diversity. Since 1998, Restaurant De Struisvogel, located on the corner of the Canal Keizersgracht and Berenstraat, serves delicious dishes. I talked to Eva Lopes Dias about Restaurant De Struisvogel.
by Meryem Aksoy
Restaurant BREDA was founded in Amsterdam by three friends, Johanneke van Iwaarden, Guillaume de Beer, and Freek van Noortwijk, who grew up in BREDA. I talked with Johanneke van Iwaarden about Restaurant BREDA.
by Meryem Aksoy
His passion for Malaysian cuisine and his love for his grandmother inspired him. In 2017, he established Sydney’s first Malaysian Nyonya grill house, Ho Jiak Haymarket, with William Xie. I talked with Chef Junda Khoo about his career and Ho Jiak Haymarket.
by Meryem Aksoy
In 2018, O Tama Carey has established Lankan Filling Station in East Sydney. I talked with O Tama Carey about her career and her Sri Lankan restaurant.
by Meryem Aksoy
Barcelona is a city with its own culinary culture. Daniel Rueda has also grown up in this culture and is now the owner and the chef of Restaurante TAPEO. I talked to chef Daniel Rueda about Restaurante TAPEO when he found a gap in his busy schedule.
by Beren Dere
While Tak Tokumine moved to London from Hakata, he brought Japanese cuisine culture with him. After the first Shoryu Ramen opened in London, it quickly reached 13 branches with its popular Japanese flavors.
by Melisa Kaya
I talked to Álex Serrano, Co-Founder of Mondoré Gastronomic Beer House and Restaurant, about their special beers, delicious tapas, and traditional hospitality of Barcelona.
by Beren Dere
I talked with Paolo Gaudino, Director of the Pasta Factory, and asked him questions about both the Pasta Factory and Manchester.
by Melisa Kaya
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