Recipes & Articles

When you see a conga line waiting to sample some delicious hot pot it can only mean one thing: our book is out!

God, this looks good, doesn't it? And it's just the leftovers! When I saw local tuna for sale at the farmers market, I remembered a technique the amazing Tadashi Ono taught me called maguro zuke, an old Tokyo style of marinating tuna, which he serves to great acclaim at Matsuri restaurant.

I realize it's a little late for barbecue (at least in NYC), but I want to share this method, which you can also do on the stovetop using a skillet. I learned it from my friend and grill-master-of-the-universe, Chef Tadashi Ono of Matsuri. Sure, we wrote a hot pot cookbook together, but you gotta see this guy in action on the Weber.

This gorgeous hot pot, Mizutaki is one of my favorites, a rustic dish that hails from Hakata, an old section of the southern Japanese city of Fukuoka. It's simple, down-to-earth and a snap to prepare (like all hot pots!).

I found some beautiful (or, "byu-DEE-ful," as they like to say here in my homeland of Brooklyn) Japanese eggplants at the local market, so I started digging through my notes and cookbooks for ideas on how to prepare them.

I thought you'd enjoy a sneak peak at the videos Tadashi Ono and I are putting together for the upcoming release of our Japanese Hot Pots cookbook.

With the publication of Tadashi Ono's and my cookbook, Japanese Hot Pots, coming up on September 22nd (soon!), I've naturally been thinking a lot about these irresistable one pot meals.

Melissa Clark's excellent article on cooking bluefish that appeared recently in the N.Y. Times got me thinking about preparing oily fish, Japanese-style.

Now that summer, I mean the real thing - 90 degrees, sticky and humid - has finally arrived in New York, I want to share some simple Japanese dishes perfect for these scorching days.

When my friend, and supremely talented young chef, Atsushi Nakahigashi visited New York last summer, he whipped up some terrific dishes for me. Now that he's visiting Gotham once again, I posed a challenge...

A few months ago, I mentioned the opening of Kajitsu, a Kyoto-style vegetarian restaurant in the East Village of Manhattan. On Sunday night my wife and I pulled up seats along the lovely wood counter there for dinner. What a magnificent meal.

Hey, I could have shown you a cover shot of Japanese Kitchen Knives, but I thought you'd rather see a photo of the craftsman who actually fashioned the very knife pictured on the book's jacket!