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by Aya Ota In the East Village, a vibrant town of condensation of diverse ethnic groups and cultures, you first climb a set of stairs to an izakaya, g...
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By Elli Sekine “Hitachino Nest Beer”, known by its red owl logo, is gaining popularity in the US. The number of fans of this premium craft beer is gro...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
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By Aya Ota Yakiniku Futago” of Osaka is a restaurant chain which has so far developed about 50 restaurants in the Tokyo metropolitan area and overseas...
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By Aya Ota There is a restaurant in a corner of the East Village, which is so quietly stands with no sign, and you might pass without noticing. Once y...
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By Keiko Fukuda The Great East Japan earthquake which occurred in March of 2011 brought a huge damage to the area between North Kanto to Tohoku. The w...
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By Eri Shimizu / Editing: Elli Sekine Although Napa Valley, known for its wine producing, is located in the Bay Area where many high-end and high-qual...
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By Yuji Matsumoto The number of Japanese sake brands available in the U.S. is increasing annually with approximately 450 brands offered domestically. ...
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By Kosuke Kuji During hot summer months, we often hear the phrase, “let’s start off with a kampai (toast) with beer!” However, it’s been a long-term e...
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By Aya Ota “TsuruTonTan” is an udon specialty restaurant chain which runs a total of 12 restaurants in Tokyo and Osaka. The menu contains over 30 diff...
