My first introduction to the chef Deirdre Balao Rieutort-Louis was a scallop. Served in its shell set over a bed of ice and kelp, it was hard-seared to a mahogany brown. My spoon sliced through it as ...

That is thanks to the pure aroma, absolute freshness of the ingredients and stylish presentation of Japanese dishes - many of which are little known beyond the region. "Aesthetics, seasonality and ...

For dessert, Teyo’s handmade white chocolate Mini Magnums, with yuzu ice cream and a sprinkle of almonds, have universal ...