The son of a former west suburban sushi restaurant owner is entering the restaurant business for himself. After 20 years of working at other restaurants, Min Kim said he wanted to work in an ...

Why the Bowl Is the Meal of the Moment They’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike.

Though the ocean's fish might disagree, as far as we're concerned New York can never have enough quality sushi. So let's all give a hearty konnichiwa to the West Village newcomer Neta, which comes ...

Sushi connoisseurs judge their restaurants in all sorts of finicky, hypersensitive ways. They focus obsessively on the quality of the rice (soft is good, too soft is bad), or the texture of the tamago ...