April 22, 2017

What makes something feel Japanese?

A few weeks ago I spent a happy hour or so talking to Ian Wheatley, the owner of Monohon, a new ramen restaurant, about how he has created a true feeling of Japan in this small place on Old Street, London. Ian had spent years in Japan, learning Japanese, falling in love with the culture and eventually becoming obsessed with ramen. To be a chef in Japan is to relish the strictures that cuisine brings: the exact cut across the belly of a raw fish; the precise texture of an egg omelette; or the exacting qua...

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Recipes and articles on the connection between the landscape and our food

September 29, 2017

August 11, 2017

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