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Bernard Lin

@bernard.lin

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Behind the counter at Sushi Nishinokaze hangs "Yellow", an urushi lacquer and oil painting by the legendary Bizen ceramicist Abe Anjin (安倍安人). Originally a painter, he has spent many years depicting the stag beetle, an emblem of strength. He presented the exhibition "Oazuke" (お預け) this past March at @kashima_arts in Tokyo, where this painting was displayed. With works in Japanese museums and abroad at the Metropolitan Museum of Art in New York and the National Palace Museum in Taiwan, it was a priceless chance to hear the 88-year-old master's thoughts on both the kobizen of the Momoyama period and his own innovative "colored Bizen," which merges red, blue, yellow, and green colors into Bizen ware. 黄 (Yellow), 2025. Urushi lacquer and oil on canvas and cardboard, 46 x 38 cm. taken in 加島美術 / Kashima Arts Co.,Ltd by @bernard.lin
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6 days ago
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Banrai Hanten is a Taiwanese diner in the Suido neighborhood of Bunkyo, Tokyo. Originally a Chinese restaurant, it was renovated by @taikuma into a restaurant and hotel. It captures the essence of both Tokyo and Taipei perfectly. 排骨プレート Pork chop plate 鶏もも葱油 Chicken Thigh with Scallion Oil 水餃子 Boiled Pork Dumplings 排骨プレート Pork chop plate バナナジュース Banana Milk by @bernard.lin
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7 days ago
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Ladurée macarons on a Riverstone plate by @caracaraorange by @bernard.lin
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10 days ago
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Cutting @yunoka_maguro at the counter Shari discussion Utsuwa selection On sake The show begins taken in Sushi Nishinokaze by @bernard.lin
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13 days ago
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For Nishiazabu Sushi Shin at Sushi Nishinokaze, I picked out a tiger lily for this Ko-Bizen (古備前) vase from @jd.514's collection. The lily on the verge of blooming sits in a vase dating back to the Momoyama period (1573–1615). This meeting of new and old also mirrors Suzuki-san, who after decades of honing his craft, made sushi abroad for the first time. taken in Sushi Nishinokaze by @bernard.lin
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21 days ago
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Rayreen 🤍 taken in Napa Valley by @bernard.lin
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24 days ago
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A homecoming meal for Vince, who worked at Sushi Shin while awaiting the opening of Sushi Nishinokaze. We said our farewells at midnight, only of course to reconvene at Toyosu hours later. Aji アジ Torigai 鳥貝 Aoyagi 青柳 Chutoro 中トロ Noresore のれそれ Komachi yari ika 子持ちヤリイカ Kinmedai aburi 金目鯛の炙り Hotaru ika ホタルイカ Ankimo あん肝 Amaebi アマエビ Uni with tosazu jelly ウニ 土佐酢ジュレ Kuromutsu aburi クロムツの炙り Umi unagi 海うなぎ Karasumi mochi カラスミ餅 Sawara aburi サワラの炙り Gari ガリ Isaki イサキ Kisu キス Hokkigai ホッキガイ Akami 赤身 Chutoro 中トロ taken in 鮨 真 by @bernard.lin
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a month ago
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Kohada コハダ Kohada コハダ Kohada コハダ Kuruma ebi 車海老 Uni ウニ Miso soup 味噌汁 Anago 穴子 Tamago 玉子 Tairagai タイラギ Iwashi イワシ Ara アラ Ni-hotate 煮ホタテ Ni-hotate 煮ホタテ Kanpyo maki 干瓢巻き Nishiazabu Sushi Shin staff Taisho with @thebarbariansausage taken in 鮨 真 by @bernard.lin
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2 months ago
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Stars taken in Schoodic Point by @bernard.lin
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2 months ago
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For the first time a leading Tokyo sushi chef will fly to Canada, bringing his whole team and fish sourced from his vaunted vendors at Toyosu Market. Before Suzuki Shintaro of Nishiazabu Sushi Shin touches down for a pop-up at Sushi Nishinokaze in Montreal next month, we joined him on his early morning journey around the market. As he picked out kohada, he told us of how things at the market had changed with climate affecting supply. Fishmongers at Toyosu are said to know the fish better than the chefs themselves and Vince, who worked at Shin leading up to Nishinokaze's opening, got to learn from them alongside his mentor. With a few phone calls to set up logistics amid the bustling din of chefs, vendors, and turret trucks barreling down the corridors, the stage is set. taken in 豊洲市場 by @bernard.lin
7
5 months ago
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白磁高台皿 鈴木大弓 White porcelain high-footed plate by Suzuki Hiroyumi @hiroyumisuzuki, who was inspired by Joseon Dynasty ceramics to study in Korea, specializes in a lot of Joseon styles as well as the yakishime style of Shigaraki and Iga, where he later established his studio. This Joseon-style porcelain plate comes from his December 2025 exhibition at Nihonbashi Mitsukoshi in Tokyo. The spring confection from @kameyayoshinaga is entitled "Strawberry Picking" 「いちご摘み」 and consists of a white chocolate-filled yokan (sweet bean jelly) topped with strawberry-filled mochi yokan and a kintama jelly containing strawberries, mandarins, and white peaches. #鈴木大弓 #hiroyumisuzuki #suzukihiroyumi taken in 日本橋三越本店 by @bernard.lin
11
6 months ago
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Clams from Okayama, wakame from Ehime, and Tokyo tofu open a menu full of spring ingredients 1. Clam with tofu アサリ 温豆腐 2. Hirame and bamboo shoots with kinome sauce ヒラメ造り 筍 フグだし木の芽かけ Hirame arrived from Okayama that day 3. Fukinoto shinjo with taranome ふきのとう真蒸 たらの芽 煮物椀 Shinjo can be written with many different types of kanji characters. It's uncertain how or when the term was coined, but it was in use by the mid-Edo period and describes a dish made by mixing minced fish, poultry, or shrimp with grated yam or egg whites, shaping it, and then steaming, boiling, or frying it. It's then commonly used in soups or steamed dishes. 4. Managatsuo aburi with rape blossoms まながつお炙り 叩き菜花 溶き辛子 This came from a 2.7kg managatsuo sent by @uoharu1898 5. Sawara shioyaki with grilled napa cabbage and a white miso and soymilk sauce 鰆塩焼き 焼き白菜 白味噌豆乳あん 6. Char-grilled shorthorn beef with oyster and seaweed 短角牛炭焼き 牡蛎のり仕立て 7. Iriko dashi nyumen いりこだしにゅうめん 8. Nigiri with fish from Okayama: madai, konoshiro, buri 握り寿司 真鯛 コノシロ ブリ Madai and buri are common neta for sushi, but konoshiro is almost never seen. It's the adult version of kohada 9. Millet zenzai 粟ぜんざい 10. Matsukaze with white miso and Daitokuji natto 白味噌と大徳寺納豆の松風 #てのしま #tenoshima #林亮平 taken in てのしま by @bernard.lin
1
6 months ago
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