TCJ FEATURE

SUSHI SAKUTA

CHEF YOSHIO SAKUTA’S MAGNUS OPUS

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A modern journal celebrating the creators, culture, and craft behind the world’s best cuisine

spotlighting global restaurants, talented chefs, innovative recipes, modern foods, and the ideas, techniques, and stories that shape food culture today.

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Featured

TCJ PORTRAITS

Masaaki Sakashita

Sushi Masaaki, Singapore

The Art of Balance, Built on Precision and Passion

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PROFESSIONALS

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Paul Liew and His Siblings: The Family Keeping Keng Eng Kee's Wok Burning
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Nurl Asyraffie: The Chef Bringing Fine-Dining Technique Back to Malay Food
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Martin Ong: The Western-Trained Chef Who Spent Years Perfecting Char Siew
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Jarrod Poh: The Peranakan Chef Teaching a New Generation to Eat Buah Keluak
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Benz Tan: The Former Conrad Chef Frying Penang Char Kway Teow at a Hawker Bakery
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Jason Chua: The “Ah Beng” Chef Who Made Food Personal
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Roberto Galbiati: The Milanese Chef Who Finally Dropped Anchor in Singapore
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Antonio Manetto: The Neapolitan Chef Who Made Singapore Home
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Ciro Sorrentino: The Neapolitan Pizzaiolo Who Took His Dough Across the World
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Shintaro Hozumi: A Third-Generation Sushi Chef Who Kept Moving
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Yuji Sato: The Sushi Chef Who Watches the Room as Closely as the Fish
Yuji Sato: The Sushi Chef Who Watches the Room as Closely as the Fish
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Yoshio Sakuta: The Sushi Chef Who Once Hated Raw Fish
Yoshio Sakuta: The Sushi Chef Who Once Hated Raw Fish
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Kenjiro ‘Hatch’ Hashida: The Sushi Chef Who Refused to Stay in the Box
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Masaaki Sakashita: The Sushi Chef Who Never Stopped Swimming
Masaaki Sakashita: The Sushi Chef Who Never Stopped Swimming
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Peter Smit: The Chef Who Would Rather Use the Whole Animal
Peter Smit: The Chef Who Would Rather Use the Whole Animal
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Parveen Kumar: Growing Into the Kitchen at Burma Social
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Eric Seow: Twenty Years in the Kitchen and Still Cooking Like It Matters
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Kenny Huang: Finding His Own Voice in Italian Cooking
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Dave Pynt: The Chef Who Built Burnt Ends Around Fire
Dave Pynt: The Chef Who Built Burnt Ends Around Fire
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TDJ FEATURE

Antonio Manetto

From Itali To Singapore With A Dream

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Featured
Al Borgo Singapore: Home-Style Italian Cooking on Bukit Timah Road
Al Borgo Singapore: Home-Style Italian Cooking on Bukit Timah Road
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Firangi Superstar Singapore: A Cinematic Love Letter to India on Craig Road
Firangi Superstar Singapore: A Cinematic Love Letter to India on Craig Road
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Marguerite Singapore: Modern Australian Fine Dining Inside the Flower Dome
Marguerite Singapore: Modern Australian Fine Dining Inside the Flower Dome
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Paul Liew and His Siblings: The Family Keeping Keng Eng Kee's Wok Burning
Read more →
Nurl Asyraffie: The Chef Bringing Fine-Dining Technique Back to Malay Food
Read more →
Martin Ong: The Western-Trained Chef Who Spent Years Perfecting Char Siew
Read more →
Jarrod Poh: The Peranakan Chef Teaching a New Generation to Eat Buah Keluak
Read more →
Benz Tan: The Former Conrad Chef Frying Penang Char Kway Teow at a Hawker Bakery
Read more →
Jason Chua: The “Ah Beng” Chef Who Made Food Personal
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Keng Eng Kee Seafood: The Family Zi Char Restaurant That Took Wok Hei from Havelock Road to Netflix
Keng Eng Kee Seafood: The Family Zi Char Restaurant That Took Wok Hei from Havelock Road to Netflix
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From a Conrad Hotel Kitchen to Penang Char Kway Teow at Sweet Bistro
From a Conrad Hotel Kitchen to Penang Char Kway Teow at Sweet Bistro
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Hawker Chan Singapore: The Soya Sauce Chicken Stall That Took Hawker Food Around the World
Hawker Chan Singapore: The Soya Sauce Chicken Stall That Took Hawker Food Around the World
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Chan Hong Meng: The Hawker Who Built a Career Around Soya Sauce Chicken
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Isaac Lim: The Restaurant Chef Who Brought Steamed Fish to the Hawker Centre
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Eric Kee: The Hawker Who Saw a Place for Steamed Fish for One
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Acqua e Farina Singapore: Two Italian Chefs, Two Regions, One Restaurant
Acqua e Farina Singapore: Two Italian Chefs, Two Regions, One Restaurant
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IL CLAY Singapore: Ciro Sorrentino’s Neapolitan Pizza Meets the Clarke Quay Night
IL CLAY Singapore: Ciro Sorrentino’s Neapolitan Pizza Meets the Clarke Quay Night
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Sushi Sato Singapore: Yuji Sato’s Intimate Omakase Counter at Dempsey Hill
Sushi Sato Singapore: Yuji Sato’s Intimate Omakase Counter at Dempsey Hill
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Burnt Ends Bakery: Doughnuts, Wood-Fired Bread and the Other Side of Dave Pynt’s Fire
Burnt Ends Bakery: Doughnuts, Wood-Fired Bread and the Other Side of Dave Pynt’s Fire
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Tiong Bahru Bakery: How a Neighbourhood Bakery Became a Singapore Institution
Tiong Bahru Bakery: How a Neighbourhood Bakery Became a Singapore Institution
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