A super catering company leading the culinary industryBy Elli SekineCatering company “Kawashima’s Kitchen,” serving an average of 750 meals a day with approximately 1,200 contracted corporate clients, prepares food without rest from early morning to evening.We visited the kitchen that receives order...

Every menu item is $3.90! What is the secret for the success of running the reasonably-priced and delicious izakaya?By Aya OtaThere is a restaurant which is rapidly becoming a topic of conversation. They offer every food and drink for one price of $3.90, and do not take tips. The name of the restaur...

New flavor added to taste of traditional cuisine Nowadays, you can taste all kinds of Japanese food including sushi, tempura, and ramen in the U.S. It seems like the Japanese food boom has peaked, and almost every type of Japanese food you can think of can be acquired now. On the other hand, however...

Restaurant “Blow Fish, ” a leader of popular Japanese cuisine, expands by opening ramen shops This year, restaurant “Blow Fish” that garnered attention for their innovative full-bar and fusion sushi with Japanese pop culture as the theme, celebrates 20 years in business. This trendy style created a ...

Stylishly arranged Japanese IzakayaWilliamsburg in Brooklyn, New York, is known for the highest fashion sense in town.More and more unique boutiques a...

Kosuke KujiFifth Generation / Brewery OwnerNanbu Bijin, Inc.Born May 11, 1972. Entered Tokyo University of Agriculture’s Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a ...

Yuji MatsumotoMaster Sake SommelierFinalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of ...