FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![Curating The Koji Club](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1712263854174-5KXRWMCX8D15B7WL4TRJ/KojiClub-8.jpg)
Curating The Koji Club
Through an extensive beverage list, educational opportunities, and a homey space, Alyssa Mikiko DiPasquale hopes to foster passion for sake.
![Dirty Mazemen](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1656689749530-KGXDMNP8F72KQ7W03F69/UnionRamen-12.jpg)
Dirty Mazemen
Chef Nhat Nguyen’s tori broth gets a hit of Crystal hot sauce and the Cajun holy trinity at Union Ramen.
![Inside the Shell](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/8c7649ec-b4de-414c-ae34-19b1ba9ece2b/chi_kyoten_wb_2021-4+copy.jpg)
Inside the Shell
Chef Otto Phan of Kyōten's hot and cold scallop dish proves that everything on the inside counts.
![Against the Grain](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1641087515234-SZFE5SZ0FCH57UWUMS3Y/Chef+Masa+Komatsu+of+Hiyakawa4.jpg)
Against the Grain
A sushi technique that fell out of favor after WWII is still being used by Chef Masayuki Komatsu at Hiyakawa.
![House Misos](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1656074292354-8WT64Q8E54ZFLU9TGNQJ/mutsuko-soma-kamonegi-14.jpg)
House Misos
Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.
A Sustainable Shrimp Tail
The lifecycle and upcycle of upstate New York shrimp at Mayanoki.
![Purity And Eccentricity At Kato](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/1687031994200-U8CEK2P4PXOW7ABWUVS8/Kato-6.jpg)
Purity And Eccentricity At Kato
Jonathan Yao's cooking is original and improbably, impossibly good.