At high-end omakase counters and fine dining restaurants, serving wild-caught fish from Japan is typically preferred by chefs. But it isn’t always doable — factors like profit margins, seasonality, ...

All is quiet at 10:30 a.m. on a Thursday in Shibuya, Tokyo’s famous commercial district. In an alleyway just steps from one of the busiest train stations in the world, a short line of tourists huddles ...

My eyebrows are both intact. My cheeks, however, feel like they’re being kissed by the fire of a thousand suns. Sweat beads are dancing on my upper lip and my contact lenses feel like they’re melting ...

It started as a seafood wholesaler in 1982. Now, its seafood is sourced directly from Japan. It has expanded to a thriving takeout business and dine-in restaurant in Albany Park and Chinatown. Chef ...