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by Eri Shimizu Editing: Elli Sekine Lately, the Mission District is gathering a lot of attention as a typical fashionable back street of San Francisco...
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One appeal of Japanese sake is the wide range of temperatures for consumption. By changing the temperature, the flavor of the same brand of sake varie...
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by Aya Ota In the East Village, a vibrant town of condensation of diverse ethnic groups and cultures, you first climb a set of stairs to an izakaya, g...
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By Elli Sekine “Hitachino Nest Beer”, known by its red owl logo, is gaining popularity in the US. The number of fans of this premium craft beer is gro...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
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By Aya Ota Yakiniku Futago” of Osaka is a restaurant chain which has so far developed about 50 restaurants in the Tokyo metropolitan area and overseas...
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By Aya Ota There is a restaurant in a corner of the East Village, which is so quietly stands with no sign, and you might pass without noticing. Once y...
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By Keiko Fukuda The Great East Japan earthquake which occurred in March of 2011 brought a huge damage to the area between North Kanto to Tohoku. The w...
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By Eri Shimizu / Editing: Elli Sekine Although Napa Valley, known for its wine producing, is located in the Bay Area where many high-end and high-qual...
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By Yuji Matsumoto The number of Japanese sake brands available in the U.S. is increasing annually with approximately 450 brands offered domestically. ...
