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

DVD: The Ramen Girl (15)

This American-Japanese Brittany Murphy vehicle will almost certainly be of little interest to anyone apart from those either obsessed by Japanese cuisine.

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.