By Aya Ota“Brushstroke” is a kaiseki cuisine restaurant collaboration by chef Bouley, a leading French chef in New York, and TSUJI Culinary Institute. Even now, 7 years after the opening, their dishes, in which tradition and innovation are harmonized well by using local capturing New Yorker’s hearts...

By Keiko FukudaIn August of 2017, an article titled “This May be the Best Traditional Japanese Breakfast in L.A. County” was published in LA Weekly. “Fukagawa” is the name of the restaurant, which was featured as LA’s best Japanese breakfast eatery in LA. This Japanese restaurant is located in a cor...

By Kosuke KujiIn the previous column, we introduced the background that led to the Ginjo sake-sampling event held at the United Nations (UN). To hold the Ginjo sake sampling event at the United Nations headquarters means the invited guests were not local American consumers walking down the streets o...

By Elii sSekineHayes Valley, which is known as the place where a gourmet culture started, is also a highly competitive place for the restaurant business. During the recent real estate development, many new condominiums and business buildings have been built, and the area is becoming even more desira...

By Yuji MatsumotoThe average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entré...

By Aya OtaSake Bar Satsko” stands like a hide-out in a corner of Alphabet City in the East Village District. As soon as you step into the space, you f...

By Keiko Fukuda “When parents are busy, they are not able to cook meals that require time and effort for children. It may be alright to feed children ...

By Elli SekineIt has been 7 or 8 years since izakaya-style restaurants started to permeate the San Francisco area. Now, they are surely settled in American society, and have become a part of San Francisco’s gourmet culture. However, in the US, the concept of izakaya is more diverse, “having everythi...

By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. The same goes even for the Japanese, unless you have the brands memorized. So how can we categorize sake to make it easy for consumers to choose? We n...

By Kosuke KujiIn the previous column, Naotaka Miyasaka, 7th President of Japan Premium Sake Association wrote the association had set sail with the goal to establish Ginjo sake worldwide. No brewery objected to his opinion, and I was highly anticipating the future of Japan Premium Sake Association.T...