By Aya Ota“WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appeared in Midtown in late October, and has become the talk of the town.“I would like to spread the Japanese food culture in which people eat fresh seafood...

By Keiko FukudaIt was right after their 2016 opening when the restaurant became the talk of the town as a “Japanese restaurant in downtown, to which people pay a lot of attention”. They won second place in the “101 Best Restaurants 2016” by Jonathan Gold. It is “Shibumi”. David Schlosser is the owne...

By Elli Sekine “AEDAN”’ tent shop in the Saturday Farmer’s Market held in the very popular Ferry Building in San Francisco, which sells fermented food...

By Yuji MatsumotoMany of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything definitive about a product’s characteristics. However, in order to sell specific sake in a market full of many options (including wine and beer), sake m...

By Kosuke KujiAt the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are excited to mention that Nanbu Bijin “Shinpaku” won the “Platinum Award” in the Jyunmai Daiginjyo division!! Continuing from IWC, we are most grateful from ...

By Aya OtaWashington DC is the nation’s capital, and the center of international politics. In such a city where top-ranked people from all over the world gather, there is a restaurant which offers traditional Edomae style sushi, and wows gourmet customers. It is “Sushi Ogawa”, which is highly apprai...

By Keiko Fukuda “I have a recent favorite ramen restaurant. You can have sushi with fresh ingredients there too,” said a friend of mine. It is Ramen Spott in Torrance. My friend continued, “I heard that their owner/chef is not Japanese, but the taste is authentic.” I got interested even more. I chec...

By Elli Sekine / Eri Shimizu New Japanese cuisine projects have been more and more diversified each year, and the trend of the sushi business of the l...

By Yuji MatsumotoRecently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local large liquor stores that sell various alcoholic beverages (tequila, ji-beer (local craft beers), champagne, whiskey, etc.) in addition to wine. When I we...

By Kosuke KujiNanbu Bijin Tokubetsu Junmai uses Iwate prefecture original sake rice “Ginotome” produced by Ninohe city, Iwate. This “Ginotome” was developed by the agricultural team headed by Mr. Ryouichi Itsukaichi of Kindaichi, Ninohe from the period of experimental growing. Then we did experiment...