09/01/2014 - 18:49
Some of the rare and more exotic types of sushi and sashimi served at a little sushi bar somewhere in Japan.
08/27/2014 - 13:56
You've been doing it wrong all these years, here's how.
08/27/2014 - 13:40
Sake tips from The Museum of Sake's Natsuki Kikuya The milling or polishing process where rice grains are reduced in size by removing outer layers is key to sake brewing. This process creates...
08/19/2014 - 12:56
Chisato Tamabayashi's first origami workshop at Chisou was truly a Japanese affair. With a group of ladies celebrating a hen party all dressed in traditional Japanese kimonos, the afternoon was great...
08/04/2014 - 12:53
So we continued our summer sake club dates with a night of cowboys, fishermen and a super tasty burger last Wednesday. The event was to celebrate two of the new sakes we will be bringing from Japan...
07/31/2014 - 15:14
Well we are just about recovered from the madness that is Hyper Japan. 1500 pieces of sushi later and a whole lot of blood, sweat and tears we were unfortunately beaten to the post by Roka with their...
07/24/2014 - 17:01
We soon de-camp to Earls Court to do battle with the best of the best. From Friday 25th July till Sunday 27th July we will be serving up a whirlwind of sushi as we do battle with some of Londonââ...
07/08/2014 - 15:12
Our marketing manager's first trip to Japan. I first visited Japan in 2008. I'd been working in Japanese restaurants in London and had become a little obsessed with the food and culture. My 3 week...
07/03/2014 - 16:31
A few ways to enjoy your next meal to the max. Tempura always comes with a sauce or something to dip it in (flavoured salt for example). If you've been given some dashi sauce there’...
06/23/2014 - 16:31
We are very excited to have teamed up with Chisato Tamabayashi who will be hosting a 3D origami greeting card workshop on 16th August. She will take a small group eager paper sculpture enthusiasts...

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