Check out the new, mobile-friendly WineSpectator.com!

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories