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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 ...
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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 Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything d...
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By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are exci...
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By Aya Ota Washington DC is the nation’s capital, and the center of international politics. In such a city where top-ranked people from all over the w...
