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By Kosuke Kuji I felt for a long time that for Japanese sake to become fully established worldwide, sake must be further refined at the product level ...
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By Elli Sekine In June of this year, the very first long-awaited teuchi (handmade) soba specialty store has opened in Oakland, which is located across...
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By Aya Ota “DokoDemo”, a restaurant which develops and serves everyday casual dishes that are so familiar to Japanese people such as yakisoba, okonomi...
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By Keiko Fukuda The city of Irvine, a suburban residential, and also a student campus town is located about a 40-minute drive south of downtown Los An...
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By Aya Ota They say that the number of Japanese restaurants developing overseas has tripled in the past 10 years, and is reaching near 90,000 (*1). Th...
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By Keiko Fukuda Red Rock opened in August of 2017 in Torrance, a suburb of Los Angeles, with the Slice Beef Don from Kobe as their signature dish. A r...
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By Kosuke Kuji Japanese sake was officially imported into Myanmar for the first time in February 2018. Official export of Japanese sake to Myanmar tha...
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By Elli Sekine The SOMA District, located in the south of San Francisco’s financial district, has been having a construction rush in the past 10 years...
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By Aya Ota “Brushstroke” is a kaiseki cuisine restaurant collaboration by chef Bouley, a leading French chef in New York, and TSUJI Culinary Institute...
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By Keiko Fukuda In August of 2017, an article titled “This May be the Best Traditional Japanese Breakfast in L.A. County” was published in LA Weekly. ...
