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By Elli Sekine During the last half of the nineties in San Francisco, people were enjoying the economic growth, and traditional washoku such as high-e...
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By Yuji Matsumoto Conventional sake seminars (for the general public and businesses) were often about the brewing process, ingredients, and the sake c...
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By Kosuke Kuji The previous column detailed the first Japanese sake tasting event in the world held at the United Nations (UN), organized jointly betw...
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By Aya Ota In the Flatiron District, there is a restaurant known as a modern and sophisticated space where you can enjoy superbly creative washoku and...
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By Keiko Fukuda There is a restaurant on the first floor of a modern building that stands out facing Melrose Avenue. It is UMEDA, run by Mr. Takuya Um...
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By Elli Sekine A new ramen phenomenon is happening again in San Francisco’s Japan Town, a highly-competitive district for ramen restaurants. Over the ...
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By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktai...
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By Kosuke Kuji The first Ginjo event in the world was held at the United Nations headquarters in New York several years ago. This was the first Japane...
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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 Keiko Fukuda It was right after their 2016 opening when the restaurant became the talk of the town as a “Japanese restaurant in downtown, to which ...
