Korin Chef

Sanmai oroshi, or three-piece cutting, is an essential technique for Japanese chefs.  It means breaking down the fish into two fillets and the center cut with the skeleton.  Sounds simple but it takes good skills to do it right; the goal is to preserve the flavor and texture of the... Read More

“I really love wagyu,” says Chef Mike Lim, “in all its forms.” Chef Mike certainly knows his wagyu; he’s worked with Japan’s prized and pricey beef for over a decade, across a half dozen restaurants. Chef Mike graciously joined us to explain how to expertly trim wagyu, and to share his... Read More

In yakitori, the Japanese art of grilling chicken, process is as important as ingredients. Like with sushi, the art of cutting is the foundation of flavor—how you portion a chicken determines its taste and texture. “It all starts with detailed and specific knife work,” says yakitori expert Chef Atsushi Kono.... Read More