Log In / Join Now

Magazine Archives: March 31, 2005

Japanese Restaurants Break Away

Western and Japanese ingredients and wines are now shared in a fusion cuisine
Harvey Steiman
Issue: March 31, 2005

The latest revolution on the American dining scene speaks with a Japanese accent. Japanese ingredients such as miso, wasabi and ponzu sauce are making their way into American restaurants of all stripes.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2005.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.