Recipes from everywhere, made better. That means better flavor, less work, and an explanation of why it works. Once you understand the technique, it becomes yours to use anywhere.
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Japanese
I cook out of a Tokyo kitchen, so about half the recipes here are Japanese, and they run from weeknight donburi and bento to street food, wagashi, and yōshoku, the Western-style cooking Japan has made its own.
Cuisines
The rest ranges a long way from Tokyo, from Filipino arroz caldo to shrimp and grits, and every one of those recipes is held to the same standard.
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If you'd rather scroll than search, here's every recipe on the site, newest first.