At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

London’s love for omakase is growing, with diners seeking immersive, high-quality experiences. Learn why this Japanese tradition's booming.

Meet Raymond Ma, the innovator behind "Crystal Sushi", redefining Japanese cuisine in London with bold creativity.

Discover how The View Hotel is putting Agadir on the culinary map thanks to its gastronomic gems.