April 5, 2026
The Teishoku: Japan's Complete Meal Format
How Japan turned the act of eating into a balanced philosophy. The teishoku format: rice, miso soup, pickled vegetables, and the art of restraint.
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March 29, 2026
Panko: why Japanese breadcrumbs change everything
Airy flakes, an origin story born from wartime electric shocks, and the 170–175°C frying technique — everything about panko, the key ingredient for perfect tonkatsu.
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March 25, 2026
Japanese Restaurants in Western Paris: Our 2026 Guide
A guide to Japanese restaurants around Croissy, Chatou, Le Vésinet and Saint-Germain-en-Laye. What exists, what is missing, and where the opportunity lies.
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March 22, 2026
Tonkatsu Sauce: History, Homemade Recipe and Best Brands
Bull-Dog, a 5-ingredient homemade recipe, best brands — everything about the essential tonkatsu condiment.
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March 18, 2026
Tonkotsu Ramen: the complete guide for enthusiasts
12-hour creamy broth, chashu, soft-boiled egg — everything about tonkotsu ramen and the best spots in Paris.
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March 15, 2026
Katsudon: authentic recipe and history of Japan's comfort food
The egg draping itself over still-hot tonkatsu, the sweet-savoury dashi soaking into the panko… Complete recipe with exact proportions, history, mistakes to avoid, and where to eat it in Paris.
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March 11, 2026
Hire katsu vs rosu katsu: which cut should you choose?
Hire katsu or rosu katsu: two cuts, two philosophies. Texture, flavour, price, cooking time — everything you need to know to choose.
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March 8, 2026
The best tonkatsu restaurants in Paris in 2026
Our selection of the best Parisian addresses for authentic tonkatsu.
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March 8, 2026
What is tonkatsu? The complete guide to Japan's iconic dish
Everything you need to know about tonkatsu: its fascinating history, the difference between hire katsu and rosu katsu, panko technique, traditional teishoku. The most comprehensive guide available.
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