Japanese Cuisine

Brett Redman of Jidori on the Japanese cuisine explosion


Brett Redman of Jidori on the Japanese cuisine explosion

By Liam Garrahan

Brett Redman’s Japanese venture, Jidori, follows the trend set by its sister restaurants, Elliots and The Richmond, by being vastly different to each other, yet following the same principles of serving quality produce cooked over a wood or charcoal grill....

Business Profile: Bone Daddies

Business Profile: Bone Daddies

By Mel Flaherty

With a third Bone Daddies imminent and his Flesh & Buns and Shackfuyu concepts flying, Ross Shonhan is ramping up the ramen. And he’s not stopping there.

Arnaud Bignon is the executive chef of The Greenhouse restaurant in Mayfair

Arnaud Bignon: Pearls of Wisdom

By Stefan Chomka

The executive chef at Marlon Abela’s two-Michelin starred restaurant The Greenhouse, in Mayfair, which has just been awarded four AA rosettes, discusses his preference for French food in an English setting.

YO! Sushi's chief executive Robin Rowland believes the YO! Burger is an 'exciting alternative' in a booming burger market

YO! Sushi taps in on burger boom with the YO! Burger

By Luke Nicholls

Conveyor belt sushi restaurant chain YO! Sushi is looking to ‘reinvent the burger’ with a heavy investment in kitchen equipment and an extensive staff training program to help deliver a departure from its traditional products with the YO! Burger.