Latest news with #BrandonJew
Eater
06-08-2025
- Entertainment
- Eater
San Francisco's Buzziest Bakers Collab on Exclusive Cookie Drop
is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. An old-school San Francisco chocolatier is working with four trendy confectioners for one week this August. In honor of National Cookie Day on Monday, August 4, Ghirardelli linked with Tano, StaySweetSF, Sixth Course, and the French Spot for their own riffs on chocolate chip cookies. At Sixth Course, it's a milk and cookies gelato pop, for instance, and at the French Spot there's a hazelnut mocha cookie. The spread of treats is available until Sunday, August 10. The partnership marks a keen sense of spotting buzzy bakers by the longtime San Francisco-founded chocolate company. Tano, one of the city's most line-inducing bakeries this year, is serving Guamanian-inspired coconut candy dark chocolate chip cookies. StaySweetSF — a fine dining pastry chef's love letter to the city — is serving hojicha-infused cookies at Shoji on Saturday, August 9 and Commis on Sunday, August 10. Mister Jiu's brings back banquet menus The country's only Michelin-star-holding Chinese restaurant Mister Jiu's is ditching its tasting menu. As of Wednesday, August 6 the a la carte menu is back in action in addition to a Chinatown-inspired banquet meal for $125 built around its famous Peking duck. The San Francisco Chronicle reports chef Brandon Jew felt the tasting menu wasn't quite the right vibe, but he's still not sure how the math maths going forward; the tasting menu pivot was to try and keep the checkbook balanced in the first place. Bulldog-inspired wine bar hits SF The now-closed Turkish restaurant Tuba is set to flip into Frenchie by the end of August. It's helmed by former La Mar Cocina Peruana wine director Joel Arias and is a nod to Arias's French bulldog Dolcetto. Wines grown by the cycles of the moon and organic fare alike star on the menu. The San Francisco Standard reports there'll even be an on-site dog walker for fellow pup lovers. Famous winery opens books for 2026 The Robert Mondavi Winery, one of California's most famous wineries and closed since 2023, is now taking reservations for its official grand reopening in spring 2026, lining up with the Oakville property's 60th anniversary. Three packages are available, ranging from $55 to $125 with various levels of engagement on the estate (and increasing amounts of wine drinking) scaling throughout the options. Reservations, sure to be snatched up quick, can be made through Tock. Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Forbes
15-07-2025
- Business
- Forbes
How To Plan A Solo Female Trip To Tokyo, Japan
Tokyo's cityscape at night getty Though I typically steer clear of popular travel destinations, especially during peak summer season, I make an exception for Tokyo. From childhood summer vacations to, more recently, solo sojourns as a middle-aged woman, Japan's capital has never felt too familiar. If anything, it always surprises me. While it'd be easy to bandy about well-worn clichés such as Tokyo's mix of old and new, its storied food scene, and how distinctly it contrasts with Western cultures, none of these things would hold much appeal if the city didn't prioritize public safety—which is key for a woman traveling, well, anywhere. With that in mind, ahead are some curated recommendations on how to plan a memorable solo female trip to Tokyo. Alaska Airlines' inaugural flight from Seattle to Narita on May 12, 2025. Alaska Airlines Last fall's strategic merger of Alaska and Hawaiian Airlines expanded their collective global presence, while offering loyalists across both brands more benefits including Alaska Airlines' reputable loyalty program, consistent track record of on-time domestic flights, and unique culinary programming such as Chef's (tray) Table ( First Class meals by acclaimed chefs like James Beard Award-winning Brandon Jew)—along with Hawaiian Airlines' warm hospitality and robust international network. (The brand has flown to Tokyo for nearly 15 years, since November 2010.) Alaska and Hawaiian Airlines inaugurated their new nonstop flight from Seattle to Narita International Airport with a ribbon cutting and a new whiskey cocktail at Alaska's N Concourse lounge called Narita Banana. Alaska Airlines Speaking of which, it's now easier than ever to arrive in Japan's capital city rested and ready to explore, thanks to a new direct flight from Seattle to Narita International Airport. Inaugurated on May 12 with festivities including a ribbon cutting, a Taiko drumming ceremony, and Narita Banana, a whiskey cocktail exclusively available at Alaska's N Concourse lounge, the route's goal is to establish Alaska Airline's hub as the West Coast leader of international air travel. (Twelve more in-demand overseas destinations, including South Korea's capital city Seoul, will be rolled out by 2030.) Though economy class in Hawaiian Airlines' widebody aircrafts is a competitive product with terrific complimentary perks like speedy Starlink WiFi and pre-departure Mai Tai cocktails, spring for a business class seat if you're able. In addition to a lie-flat bed, you'll be pampered with travel-friendly Lōli'i toiletries—the hydrating mist is an in-flight skinsaver—and locally-inspired menus that feature beloved Hawaiian pastry chef Michelle Karr-Ueoka's lilikoi crunch cake for a sweet finish. Where to Stay in Tokyo Four Seasons Hotel Tokyo at Otemachi Four Seasons Hotel Tokyo at Otemachi A sky-high urban oasis, Four Seasons Hotel Tokyo at Otemachi takes up residence in the Otemachi Tower's top six floors, and makes a posh and centrally-located home base for getting around town. Plus, the expansive views of the city, especially the Imperial Palace and Mount Fuji, are downright dreamy. Bathed in soothing grey tones, the 190 guest rooms and suites are configured with an open layout and oversized ceiling-to-floor windows. Ideal for unwinding after a long day on your feet, the spa offers Japanese-inspired treatments such as the hourlong Yakusugi Forest Renewal, which combines a full-body exfoliation and massage softly scented with Hinoki. Keith Motsi oversees Virtù, an award-winning cocktail bar tucked away in Four Seasons Hotel Tokyo at Otemachi. Four Seasons Hotel Tokyo at Otemach In true Four Seasons fashion, the hotel's restaurants and bars are all exemplary—Michelin-starred Est, for example, specializes in modern French cuisine spotlighting Japanese ingredients—but the award-winning bar Virtù takes top billing with a gleaming Art Deco design, original French-Japanese cocktails—try the signature martini that blends Japanese gin and vodka with French vermouth—and impossibly charming staff led by the head bartender Keith Motsi and assistant head bartender Graham Kimura. What to Do in Tokyo The Japanese luxury fashion brand Sacai was established by Chitose Abe in 1999. Sacai As a global epicenter of style, Tokyo is a shopper's paradise—the sluggish Japanese Yen and tax-free options help, too. (Have your passport ready at all times.) Though you'll find outposts of every major fashion house here, why not splurge on something local and harder to come by back home? Established in 1999 by Chitose Abe, an alum of Rei Kawakubo and Rei Kawakubo, Sacai embodies quiet luxury with its meticulous craftsmanship and innovative mix of textures, fabrics, and silhouettes. Its flagship store in the posh Aoyama district, with its concrete gallery-like design, adds to the allure of the shopping experience. Wrestlers in the ring during the Tokyo Grand Sumo tournament at the Ryogoku Kokugikan. Getty Images Originally performed as a ritual dance to honor the gods and pray for a good harvest, Sumo has, over time, evolved into Japan's national pastime. Even if you're new to the world of Sumo, attending a Grand Sumo tournament is a must if the timing's right. Held in January, May, and September at Ryogoku Kokugikan, these 15-day events are thrilling spectacles merging ancient traditions with electrifying audience participation. Tickets are required, and while you're there, try some Chanko-nabe, a hearty hot pot favored by sumo wrestlers. Bubble Universe at the teamLab Borderless AFP via Getty Images Since relocating to Azabudai Hills in February 2024, TeamLabs Borderless has already attracted one million-plus visitors—easily ranking it among Tokyo's top tourist attractions. Unlike conventional museums or galleries, this innovative space features 50 digital installations spread across five main zones. Each installation responds to your movements, immersing you in a constantly evolving and dazzling world of light, color, and sound so no two visits are the same. Where to Eat in Tokyo Visit a standing sushi bar in Tokyo for a truly unique dining experience. getty Tokyo is jam-packed with diverse dining, from nouveau Peruvian hotspots like Maz to the beautifully blistered Neopolitan pizzas turned out at Nakameguro's Seirinkan. But it's unfussy and traditional Japanese food I can't get enough of when I'm in town. For a unique dining experience—and since pricey omakases and affordable conveyer belt sushi bars are readily available in the States—visit a standing sushi bar. These are casual and affordable nooks where you'll enjoy your food, as the name suggests, standing around a bar counter. Popular ones include Magurobito Okachimachi (its specialty is fatty tuna), Standing Sushi Misaki, and Tachiguizushi Akira. Yakitori consists of assorted chicken parts (skin, thighs, tails) grilled over Binchotan charcoal. getty Another common Japanese food, yakitori consists of assorted chicken parts (skin, thighs, tails) grilled over Binchotan charcoal and finished simply with salt or tare (thick and sweet soy-based sauce). Torishiki is arguably the most famous yakitori spot in Tokyo, but Toritama Kagurazaka in Shirokane feels more special with its off-the-beaten-path address and twenty-plus cuts of chicken, including rarer pieces like gizzards and livers. If you want try a few different things in one go, check out Ebisu Yokocho, an alley converted to a food court housing 19 homey stalls selling casual bites from basashi (raw horse meat) to kushikatsu (deep-fried skewers).
Eater
28-05-2025
- Business
- Eater
An IYKYK Duck-Centric Menu Just Launched at Mister Jiu's
Power diners in San Francisco know all about where to get their hands on crackly-skinned, Beijing-style roast duck, but one of the best-known spots is undoubtedly Mister Jiu's in San Francisco's Chinatown. It's a frequently referenced dish in chef Brandon Jew's repertoire, earning praise in the Michelin Guide, receiving its own ode in Eater SF, and even spawning a cheeky t-shirt declaring it the top roast duck in America. Whether you believe that sentiment to be true or hyperbole, diners can find out for themselves as Mister Jiu's is finally unleashing its roast duck from the tasting menu and launched two new options for diners: a four-course, duck-centric, banquet-style menu and a limited availability (read: very limited) a la carte option at the bar. Mister Jiu's switched to a tasting menu format in 2023, and while it made the restaurant more sustainable and allowed the team to curate a dining experience for guests, it relegated the hit duck dish to an add-on component. Now, diners can experience the Beijing duck in its umpteenth update and in all its glory — meaning, with pancakes, peanut butter hoisin, duck liver mousse, and cucumber — as part of a four-course dinner, at a much lower price of $125 per person. It's a small gift to diners and coincides with the news that the tasting menu is now expanding to eight courses for $175. But if circumstances coincide with luck, as mine did last year, the secret is that the duck has been on and off the a la carte menu at the bar since the 2023 menu change. Dipping into the bar at Mister Jiu's after a San Francisco outing on the water, it felt like such a boon to order the duck at the bar with a friend, cocktails in hand, for a Michelin-starred experience a la minute (i.e. no reservations and no advance planning on my end). I haven't seen the duck on the a la carte menu since, but a rep for the restaurant confirmed that it can still be ordered at the bar, although it's subject to availability — namely, you're third in line behind the already-ordered ducks in the dining room. Still, if you're willing to roll the dice, this isn't a bad bet to place and perhaps your next Move this summer. Mister Jiu's (28 Waverly Place) is open from 5 p.m. to 10 p.m., Tuesday through Saturday. Reservations are available via Tock . Sign up for our newsletter.
Associated Press
28-05-2025
- Business
- Associated Press
Alaska Airlines launches new era of inflight dining with Chef's (tray) Table - a First Class experience
We're transforming your tray table into a chef's table through exclusive partnerships with top culinary talent from across the West Coast SEATTLE, May 28, 2025 /PRNewswire/ -- Alaska Airlines is further elevating inflight dining with the launch of its newest culinary initiative, Chef's (tray) Table, a First Class dining program designed by celebrated chefs up and down the West Coast. The program debuts with a thoughtfully crafted menu by Chef Brady Ishiwata Williams, the James Beard award-winning talent behind Seattle's renowned Tomo restaurant. Alaska Airlines' new Chef's (tray) Table program was born from the overwhelming success of its collaboration with San Francisco's Chef Brandon Jew that launched last year. What began as a single partnership to elevate the onboard dining experience made it clear: guests are hungry for meals that reflect the West Coast's rich, diverse culinary culture. That success laid the groundwork for an expanded, rotating chef series featuring menus that change seasonally and spotlight regional talent. As a natural next step, Chef Jew is now part of the official Chef's (tray) Table program, which will grow into a lineup of top chefs whose signature styles and culinary stories are thoughtfully woven into the inflight experience. 'Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become,' said Todd Traynor-Corey, vice president of guest experiences at Alaska Airlines. 'They embody Alaska's values of giving back, creating thoughtfully curated meals with high-quality ingredients and providing memorable guest experiences — making this a perfect partnership.' Chef Brady's Seattle restaurant, Tomo, is named in honor of his grandmother, Tomoko Ishiwata Bristol, whose cooking deeply influenced his culinary journey. A self-taught chef, Brady got his start in his grandparent's diner before rising through the ranks to become executive sous chef at a Michelin-rated restaurant in Brooklyn, and later, executive chef at Seattle's iconic Canlis where he earned a James Beard Award for Best Chef. He opened Tomo in 2021 to much anticipation in the vibrant, diverse neighborhood of White Center, aiming to offer the community a rich culinary experience that reflects his Japanese American heritage and creativity. 'Every dish and ingredient carries a story, and I'm incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies,' said Chef Brady Ishiwata Williams. 'This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef's table. These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky.' 'We know that food connects people to the world, different cultures and a sense of place. The Chef's (tray) Table brings that connection to life onboard, before our guests even reach their destinations,' said Traynor-Corey. 'We're thrilled to kick off our next culinary chapter with Chef Brady, who brings the flavors of the Pacific Northwest and his Japanese American heritage to the skies in a way that's both innovative and delicious.' Chef Brady's inaugural dishes – available exclusively in First Class between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport and Ronald Reagan Washington National – will highlight seasonal ingredients sourced from the Pacific Northwest. For breakfast, guests can enjoy the new Mochi Waffle & Fried Chicken — a crispy tempura-fried chicken served on a chewy mochi waffle, topped with apple miso butter and tamari-maple syrup. Dinner highlights include the Klingemann Farms Glazed Short Rib -- a tender cut sourced from a sustainable Washington farm, glazed with serrano jaew sauce and paired with stir-fried rice cakes. Preorders begin today. The exclusive menu launches in First Class on June 5. No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes our Main Cabin. Last month, Alaska unveiled Chef Jew's new spring menu and expanded his Cantonese-inspired First Class dishes to more East Coast routes from San Francisco, building on a successful partnership that launched last year to an overwhelmingly positive response from guests. Alaska also recently unveiled its newest 100% plant-based and gluten-free The Best Laid Plants grain bowl for Main Cabin guests on most flights over 1,100* miles. Created in collaboration with the culinary team at Seattle-based Evergreens™ — The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. Fueled by Alaska's industry leading pre-order program, the airline continues to offer more inflight dining choices than any other U.S. carrier. Guests can now choose from up to five chef-curated dishes, including at least one hot meal option on flights over 1,100* miles. In addition to Alaska's freshly prepared selections—like the guest-favorite Signature Fruit & Cheese Platter—fresh meals are available exclusively through pre-order purchase. For Alaska's spring menu available in First Class, Premium Class and Main Cabin, click here. Full Chef Brady Ishiwata Williams First Class Menu: *Certain meal options may not be available on some flights, including redeye flights or where catering is not available For our media kit, including downloadable images, click here. About Alaska Air Group Alaska Airlines, Hawaiian Airlines and Horizon Air are subsidiaries of Alaska Air Group, with McGee Air Services a subsidiary of Alaska Airlines. With hubs in Seattle, Honolulu, Portland, Anchorage, Los Angeles, San Diego and San Francisco, we deliver remarkable care as we fly our guests to more than 140 destinations throughout North America, Latin America, Asia and the Pacific. Alaska is a member of the oneworld Alliance with Hawaiian scheduled to join in 2026. With oneworld and our additional global partners, guests can earn and redeem miles for travel to over 1,000 worldwide destinations. Guests can book travel at and Learn more about what's happening at Alaska and Hawaiian. Alaska Air Group is traded on the New York Stock Exchange (NYSE) as 'ALK.' View original content to download multimedia: SOURCE Alaska Airlines
The Herald Scotland
23-04-2025
- Entertainment
- The Herald Scotland
A chef's favourite restaurant for Chinese food in Edinburgh
It was named "Restaurant of the Year" by the Asian Catering Federation in 2023, and Au was named "Best Asian Chef in Scotland" by the Asian Catering Federation in 2024. At only 27 he has been identified as 'one to watch' by the industry, making Code Hospitality Bulletin's 30 Under 30 list for 24/25. This week, he answers our chef Q&A. Pictured: Jun Au, chef patron at Pomelo in Edinburgh (Image: Supplied) What was your first kitchen job? The Grain store in Edinburgh. It was such a great place to start out as a young chef. Carlo Coxon taught me quite a lot, and had lots of patience with me. Where is your favourite place to eat out? Casually? China Bowl in Newington is a great Chinese food spot. If we are celebrating something, either Fhior as I think Scott Smith is a great chef or Fazenda on George Street. It's such a good deal, I love all you can eat restaurants. What is your guilty pleasure meal? Chippy steak and chips! It tastes so good, but for my health? I can compare it to putting diesel fuel in a petrol car. Can you share a memory of your worst kitchen disaster? I was in charge of making roasties when I was younger at a pub and used sugar instead of salt. It was so brutal, I had to throw away around four gastro trays. Hand-ripped noodles! I don't think I would be doing what I'm doing without this dish. Who would you say is your biggest inspiration? It's a cliche, but my parents. In the industry? It's Calvin Eng, author of Salt Sugar MSG and Brandon Jew from Mister Jiu's in San Francisco Brandon Jew or Calvin Eng. They are the people I aspire to cook like. What is one of your pet peeves working as a chef? Making a mistake, then trying to hide it or make excuses. If you messed up or made a mistake, own it. If you weren't a chef, what do you think you'd be doing with your life? Something to do with sports, I loved playing sports at school and being in a competitive team environment. Pictured: A selection of dishes from Pomelo in Edinburgh (Image: Supplied) What's your favourite trick for making cooking at home easier? When making sauces, take time to reduce stocks a little more than you think. It increases the depth of flavour of the dish What has been the one highlight that stands out in your career so far? Probably being named in CODE's 30 under 30 this year, or being in the OFM awards 2023.
