Sakai Takayuki Knives

img by : Vivid-colored Salmon slices and sides of authentic Japanese seaweed strips are what makes diners from different parts of the world amazed and intrigued with the beauty of Japanese cuisine. The delicate, subtle flavors of a wide range of ingredient selections further pushes Japanese dishes towards the world’s charts as being among the most beloved, most-devoured of all times. Each specific Japanese dish has its very own story – therefore, the cooking processes each dish requires are different and will need varying equipment in order to successfully craft Japanese delicacies just the right way. As Japanese dishes are often described as being ‘intricate’, ‘complicated’, yet ‘fascinating’, Japanese […]

Yu Kurosaki R2(SG2) Hammered SENKO WA RS8H Japanese Chef’s Santoku Knife 170mm with Brown-Ring Octagonal Handle

img by : Vivid-colored orange Salmon slices topped on room temperature, cooked Japanese rice became a trendsetting dish – a worldly phenomenon after a few years of its introduction in the West. Introducing the exotic flavors of savory, raw fish and the combination of subtle ingredients unexpectedly open up the eyes of gourmets from various parts of the globe. Sushi became a popular dish – so famous that many adaptations to its original form are present in convenient stores and local sushi stalls. However, this did not stop the search for the traditional, authentic Japanese dishes only available in certain Japanese restaurants and Omakase dining places. Japanese cuisine is […]

Sakai Takayuki Shikisai

img by : When it comes to quality Japanese cuisine, it always comes down to the mastery of blade skills – the chops, the slices, the clear-cut slices of raw Salmon topped on the authentic, Japanese rice mixed with vinegar. Diners are eager to witness the masters of Japanese sushi perform their swift cutting skills, which is generally why sushi bars and Omakase sushi tables are bare and present in all restaurants local and worldwide. As the crafting of sushi not only requires the seasoning of ingredients to create unique, yet delicate flavors, using the Japanese knife to perform all tasks essential to make delicious Japanese dishes is also […]

Kusakabe, San Francisco

Have you ever dine at a Japanese restaurant? Are you a huge fan of Japanese food – Yakisoba, Teriyaki Chicken, or Gyoza dumplings? Well, who doesn’t love Japanese food? Among Japanese-styled dishes, sushi tops the charts of popularity for its blended combination of flavors and enriched tastes that won the hearts of people all over the world. Sushi has then become a strong rival to the remaining cultured dishes and even Western cuisine. “Oishi desu!” means ‘very delicious’ in Japanese. And when it comes to the Japanese dining culture, you can’t overlook these little details – all the mannerism that involves such greetings like “Itadakimasu’ and ‘Gochisosama’ done before and […]

How to choosing a Sushi Restaurant

Many people I met told me that they don’t like sushi; upon pressing the matter, I learned that the place where they ate it was far less from ideal. It’s sad to think that many people cannot enjoy sushi because of a bad first experience. The usual culprit for this is a combination of lack of tradition in the place where they ate and poorly prepared fish. All fish swim in the ocean, but not all fish are suitable for sushi because how the fish is handled, from the water to the sushi bar, greatly influences its quality. The Japanese word for sushi restaurant is sushiya. Eat only at the […]


Since its opening in 2012, RakiRaki Ramen & Tsukemen is consistently ranked as one of the best ramen in San Diego, if not the best. The original location, located in the heart of Kearny Mesa, also known as the epicenter of San Diego’s Asian food scene, often has long lines that extend out the door which is well worth the wait. Head chef and owner, Junya Watanabe, serves up signature ramen recipes that combine traditional ramen making along with the highest quality ingredients in a modern setting. At RakiRaki, you’ll find a wide variety of ramen dishses as well as authentic Japanese cuisine including tsukemen, a type of dipping noodle, […]

Setting the Japanese Food Standard?

In a recent news article I came across, Japan’s Agriculture, Forestry and Fisheries Ministry has started to monitor the authenticity of Japanese restaurants around the world. There are believed to be about 240,000. Much like monitoring boards run by French, Thai and Italian organizations, the Japanese one set up in 2006 will also offer certification for authenticity. Some of the more important points rewarded include the ingredients used, the taste, presentation, and the number of Japanese staff and chefs in an establishment. Owner and chef of a high-end kaiseki-ryori restaurant in Toronto, Canada, Masaki Hashimoto, was also quoted to have said in the article, “In Toronto, there’s been a big […]

A Quick Guide to Knife Steel

In this article, we’ll focus on helping you pick the right knife without getting into all the technical details about various types of steel. We’ll focus on the functions of a knife that would regularly affect an average user. When steel was first created, it was extremely sharp however it was prone to rusting. To combat this, stainless steel was created, which wasn’t as sharp but didn’t rust. In recent years, powdered stainless steel was created which offered the same sharpness as steel without the rusting. Rust Due to its elemental composition, steel will rust no matter how well you take care of it. No matter how well you clean […]

Wusthof Classic 10-Inch Cook’s Knife Review

Wusthof classic chef knifes chef’s knife is an indispensable tool in any chef’s kitchen and needs to carry out a variety of food preparation tasks such as dicing and slicing, fine chopping, mincing, etc. A good chef’s knife ensures that the chef can perform these tasks effectively and speedily and that is why professional chefs place so much value on a good knife. However, for many chefs, it can be a hard task to locate the best chef knife available out there, as there are a number of these knives competing for the crown, but it takes some time to evaluate them to get to the pick of the crop. […]

History of Sashimi

Sashimi is a thinly sliced, bite-sized piece of raw and fresh meat – usually fish, such as salmon and tuna. It’s a famous Japanese dish and is eaten raw with soy sauce and wasabi. Sashimi is usually served on a bed of daikon, without rice. Most sashimi is made from the freshest saltwater fish as because freshwater fish has higher risks of parasites. This dish came to be due to Japan being surrounded by the ocean and an abundance of seafood. History of Sashimi While the exact origins of sashimi are unknown, many theories exist on how the dish came to be. The word sashimi translates to ‘pierced meat’ or […]