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Text: Mayumi Schroede / Photos: Elli Sekine In the last few years, the development of Japanese restaurants in San Francisco has been very active. “Nab...
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By Yuji Matsumoto While restaurants serve a lot of wine and champagne during the holidays, it’s unfortunately still uncommon to see sake served during...
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By Aya Ota In a street corner of the West Village where old buildings provide a classy ambience, you will find a richly thick wooden door. Once you st...
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By Keiko Fukuda On Pico Boulevard in West Los Angeles, near where the 405 and 10 freeways merge, stands “Japanese Cuisine Shunji”. When first complete...
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By Kosuke Kuji Arriving in Los Angeles, I took in the clear blue sky, dry air, and strong sunlight, a truly California-like weather. Before coming to ...
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By Elli Sekine Data for Japan’s convenience stores say that 6 billion onigiris (rice balls) are sold each year. A major convenience store chain, Seven...
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By Yuji Matsumoto Japanese sake is still a largely unfamiliar beverage to American consumers. Ninety percent of sake is consumed in restaurants, indic...
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By Aya Ota Only after a year since they opened “MIFUNE New York” and “sushi AMANE” at the same time in the Midtown East area, Tokyo Restaurants Factor...
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By Keiko Fukuda A takoyaki food truck first appeared in the Los Angeles area a few years ago. Back then, Okonomiyaki restaurants had already existed, ...
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By Kosuke Kuji I’m a firm believer that brewing delicious sake worldwide will lead to more consumers enjoying Japanese sake. To accomplish this, we mu...
