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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 Keiko Fukuda An Okinawan restaurant, Habuya Okinawan Dining, was opened in December of 2010 in Tustin. Mere 3 months after the opening, it was feat...
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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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先日都ホテルで開催された酒チャレンジの様子です。 All Japan News...
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Text: Mayumi Schroede / Photos: Elli Sekine In the last few years, the development of Japanese restaurants in San Francisco has been very active. “Nab...
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By Yuji Matsumoto While restaurants serve a lot of wine and champagne during the holidays, it’s unfortunately still uncommon to see sake served during...
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By Aya Ota In a street corner of the West Village where old buildings provide a classy ambience, you will find a richly thick wooden door. Once you st...
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By Keiko Fukuda On Pico Boulevard in West Los Angeles, near where the 405 and 10 freeways merge, stands “Japanese Cuisine Shunji”. When first complete...
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By Kosuke Kuji Arriving in Los Angeles, I took in the clear blue sky, dry air, and strong sunlight, a truly California-like weather. Before coming to ...
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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...
