Step 1 Pat the salmon dry with a paper towel and cut it into 1-inch thick slices. Place the slices into a ziplock bag. Step 2 In a small bowl, combine miso, Japanese sake, soy sauce, and sweetener.

From the guidon bowl at Isankaya to Southern poutine at Queenie's BBQ to Spanish meatballs at La Metro to seared tuna at the Argonaut -- four restaurant dishes to try.

Some Japanese frequent ramen shops twice or three times a week. They emerge, dripping with sweat, smacking their lips. “I’m probably a talking bowl of ramen,” says Frank Striegl as he leads ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Beef bowls are serious business in Japan. Shares in Zensho Holdings rose 10 per cent on Tuesday to give the ...