By Elli SekineIn San Francisco where the restaurant business is becoming more and more diversified, a restaurant facility called “Onsen” that combines a bath house and a restaurant made its debut at the end of last year. This restaurant that took 3 years to build, replicating and beautifully moderni...

by Eri Shimizu　Editing: Elli Sekine Lately, the Mission District is gathering a lot of attention as a typical fashionable back street of San Francisco...

By Eri Shimizu / Editing Elli SekineMr. Yoshimori Tomé, the owner of a long-lasting sushi restaurant called “Sushi Ran”, who established the base of t...

By Elli SekineIf you walk through the fashionable Mission District where young people gather, and further through the south big street, you arrive at ...

By Elli SekineIn November of last year, a new style of “wafu” (Japanese) ramen appeared in San Francisco’s Japan Town which is known for the area as one of the hottest battle grounds for the ramen business. Lately, in Japan Town, due to the continuing generation change, the appearance of the town is...

Kappo Omakase-style California fusion restaurantBy Elli Sekine　In the past few years, the food culture of the Auckland area has been changing dramatically. Along with the rising popularity of the farmer’s market in Jack London Square, the awareness of local production for local consumption is growin...

By Elli Sekine “Yayoiken”, a set menu chain that has over 300 stores all over Japan finally came to the United States this spring. Their English name ...

By Elli SekineIn the San Francisco Museum of Modern Art which re-opened this spring after a huge three-year long renovation, a unique restaurant début...

By Elli SekineIn the May, an anticipated and well talked-about true authentic Japanese restaurant called “Hashiri” opened in downtown San Francisco. Mr. Ikuo Hayashi, the CEO of an IT enterprise, “Digital Garage, Inc.”, and also the owner of “Hashiri” of Daikanyama, Tokyo, had an idea of having a fi...

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...