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By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktai...
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By Kosuke Kuji The first Ginjo event in the world was held at the United Nations headquarters in New York several years ago. This was the first Japane...
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By Aya Ota “WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appea...
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By Keiko Fukuda It was right after their 2016 opening when the restaurant became the talk of the town as a “Japanese restaurant in downtown, to which ...
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By Elli Sekine “AEDAN”’ tent shop in the Saturday Farmer’s Market held in the very popular Ferry Building in San Francisco, which sells fermented food...
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By Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything d...
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By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are exci...
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By Aya Ota Washington DC is the nation’s capital, and the center of international politics. In such a city where top-ranked people from all over the w...
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By Keiko Fukuda “I have a recent favorite ramen restaurant. You can have sushi with fresh ingredients there too,” said a friend of mine. It is Ramen S...
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By Elli Sekine / Eri Shimizu New Japanese cuisine projects have been more and more diversified each year, and the trend of the sushi business of the l...
