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By Kosuke Kuji A traditional Japanese ceremony of breaking open the sake barrel was held on stage, followed by the welcome beverage of “Awa sake” serv...
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By Aya Ota Its unique exterior; walls without windows, which make it impossible to peek in, and the thick and heavy door, both of which remind you of ...
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By Kosuke Kuji The most important objective of this business trip to Los Angeles was the “30th Japanese Food & Restaurant Expo,” sponsored by Mutu...
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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 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 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...
