Sushi

How to eat sushi like a master

How to eat sushi like a master

With chopsticks or fingers? Wasabi or no? A double Michelin-starred Tokyo chef sets the record straight and shows us the sushi way
Secrets from a Japanese master: How to make sushi

Secrets from a Japanese master: How to make sushi

Nigiri zushi is a bundle of rice with raw fish laid on top. Sounds like the easiest dish to make? Wrong!
The Japanese chef who makes everything with vegetables

The Japanese chef who makes everything with vegetables

Carrot cake, OK. But spinach and tomato cake? And sushi with no fish? Aya Kakisawa is perplexing palates at two Tokyo eateries
10 things that make Wakayama Japan's best kept secret

10 things that make Wakayama Japan's best kept secret

Hot springs galore, top notch ramen and tuna-cutting lessons are highlights of this southern slice of Honshu
Iconic Tokyo fish market to close, replacement design unveiled

Iconic Tokyo fish market to close, replacement design unveiled

World’s largest wholesale seafood market, Tokyo’s Tsukiji fish market will be shuttered and move to newer, larger digs
Raw homecoming: Sushi masters return to Japan

Raw homecoming: Sushi masters return to Japan

A pair of Japan's finest sushi masters explain why they honed their skills in New York and London
Art student creates world's first shipshape sushi

Art student creates world's first shipshape sushi

Battleship sushi rolls beautiful to behold, but a trip too far to get your mouth around
Don't break the bank: Japan's superb cheap eats

Don't break the bank: Japan's superb cheap eats

Forget the crazy prices of high-end Japanese food: Join the locals in these down-to-earth diners
The best sushi restaurants in Tokyo

The best sushi restaurants in Tokyo

Get your raw fish fix at the capital’s sushi institutions
Video: Is this the weirdest sushi in Japan?

Video: Is this the weirdest sushi in Japan?

Just add water for fantastic fake fish, rice, seaweed and more
How to eat sushi

How to eat sushi

With chopsticks or fingers? Wasabi or no? A double Michelin-starred Tokyo chef sets the record straight and shows us the way
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