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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 Aya Ota “I need to spread the practice of Japanese Tea Ceremony in New York!” Soheki Mori, tea master, thought intuitively when she visited New Yor...
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By Aya Ota ICHIRAN” is a natural tonkotsu ramen specialty restaurant chain. Their headquarters are in Hakata, in the Fukuoka Prefecture, and has devel...
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By Aya Ota It has been long believed that bringing the Japanese way of business as is to the US would not lead to success. It has to be modified to fi...
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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 Aya Ota “TsuruTonTan” is an udon specialty restaurant chain which runs a total of 12 restaurants in Tokyo and Osaka. The menu contains over 30 diff...
