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By Keiko Fukuda Lately, more and more restaurants are adopting a popular concept called “Farm to Table”. As it says literally, “Farm to Table” is a me...
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2016 International Wine Challenge Sake Judging By Yuji Matsumoto I have been a judge of IWC Sake division for 5 years and since 2011, I have been serv...
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The 2016 Kumamoto Earthquake Part 3 By Kosuke Kuji I received a phone call from Master Sake Brewer Morikawa in "Kouro" of Kumamoto prefecture a few da...
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The world presented by the top non-Japanese sushi chef in the U.S. By Elli Sekine I found out about the owner/chef Tim Archuleta through a Japanese TV...
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A popular sushi restaurant in an extremely competitive area By Keiko Fukuda The San Fernando Valley is located just north of Los Angeles County. On Ve...
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The 2016 Kumamoto Earthquake Part 2 By Kosuke Kuji Kumamoto Earthquake that happened at 9:26 pm on April 14th 2016. As mentioned in the previous colum...
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New wave French cuisine with Japanese accents By Aya Ota In the corner of the busy East Village district, there is a restaurant with an attractive loo...
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Sake Tasting by Yuji Matsumoto Experience and knowledge are indispensable for sake tasting, but doing many tastings absent-mindedly does not help. Man...
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Unique ramen you can taste in a sophisticated modern Venetian-style restaurant By Aya Ota “All’onda” is the name of the restaurant which some New York...
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Preserving pure and unchanging Japanese cuisine By Elli Sekine “Kiss Seafood” is located in a corner of a building which is not very easy to spot from...
