Japanese Cuisine

Globe-trotting gastronomy: In search of sushi perfection in Japan

'Should micro-cress not be considerably smaller than this?" I opine, staring down at the arguably macro vegetation crowning my prawn and abalone salad in a swanky Kyoto dining-room. A notionally rhetorical question which nevertheless causes my companions to bust various guts in response. With not an ounce of self-awareness intact, it seems, I've been struck down by a case of über-gastro-poncery – something it will take more than a few of my signature ketchup sandwiches back home to relieve.

Raising the steaks: The Bulgari of butchers

Celebrity packed opening parties, sausage-shaped door handles and a lovingly restored £14,000 flywheel slicer... Australia's Victor Churchill is the Bulgari of butchers. Terry Durack talks to the father and son team putting heart and soul into nose-to-tail dining

Roll with it: How to make your own sushi

Sushi may be the ultimate in sophisticated grab-and-go lunches, but making your own nigiri is surprisingly simple. Alice-Azania Jarvis develops her raw talent

Roll play: learning how to make sushi

Pizza and pasta always go down well with children. But getting the little darlings to eat raw fish and seaweed could prove a lot trickier. Tracey MacLeod and her son roll up their sleeves and learn how to make sushi at a top Japanese restaurant

So had my sushi spent four hours on the conveyor belt?

Sushi is good for you, and eating it makes you hip and healthy: the subliminal message behind the rash of new Japanese food joints all over Britain is hard to miss – and it goes a long way to explaining how, in the space of just a few years, cutely presented raw fish has become one of the country's favourite fast-food snacks.