Move your mouse to either end of the slide show to view photos of the food that makes up a traditional kaiseki meal. All photos by Vaughn Tan. I spent August of 2004 doing fieldwork in Kyoto, Osaka, ...

You've seen it before: a table packed with guys who've swapped their bank-branded quarter zips for blazers at Sushi Nakazawa or Sushi Noz, dropping hundreds of dollars a person—and knocking back ...

The team behind Odo, the two-Michelin-starred kaiseki counter tucked inside Flatiron, has quietly expanded downtown. On February 1, chef Hiroki Odo debuted Odo East Village, a 24-seat “kaiseki izakaya ...

The finest kaiseki meals are an expression of both time and place. Chef Hisato Nakahigashi of Miyamasou, a two Michelin-starred restaurant and ryokan in Kyoto prefecture, combs the surrounding forest ...

There are countless spots to enjoy omakase in Los Angeles, but kaiseki is relatively rare. To start, the distinction between omakase and kaiseki can be confusing. Both are multi-course meals, but ...

Disorientation takes on a whole new meaning at Tsukiji, Tokyo's largest, Japan's largest--hell, the universe's largest--wholesale seafood market. I've been up since dawn, aswirl in a strange language, ...

Andrea Strong is known for her pioneering food blog, The Strong Buzz. She covers restaurants, chefs, trends, and big picture stories about the intersection of food, business, policy, and the law. In ...

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...

Kaiseki Doesn't Encourage Interactions With The Chef, But Omakase Allows A Little Conversation When asked what is the most ...