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By Aya Ota “WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appea...
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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...
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By Keiko Fukuda I still remember that I almost always ended up choosing “Koto” near the airport for the place to have lunch when I was in Orange Count...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Aya Ota ICHIRAN” is a natural tonkotsu ramen specialty restaurant chain. Their headquarters are in Hakata, in the Fukuoka Prefecture, and has devel...
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By Keiko Fukuda My first encounter with Marugame Udon was in Hawaii. About 5 years ago, I stayed at a hotel across the street from Kuhio Street in Wai...
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By Elli Sekine In San Francisco where the restaurant business is becoming more and more diversified, a restaurant facility called “Onsen” that combine...
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By Keiko Fukuda The words, Sushi, Tempura, Yakitori, Ramen, and Udon are already recognized without being translated into English, and now a new Japan...
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By Aya Ota It has been long believed that bringing the Japanese way of business as is to the US would not lead to success. It has to be modified to fi...
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By Keiko Fukuda There is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy ...
