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By Yuji Matsumoto It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of th...
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By Kosuke Kuji Sponsored by the Sendai Regional Taxation Bureau, last fall's Tohoku Sake Awards was held in Sendai. Annual Japan Sake Awards was spon...
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By Aya Ota Brick walls, spacious wooden counter, tastefully decorated interior, and beautiful tableware---It is a space which looks like an art galler...
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By Keiko Fukuda Melrose is a street of Los Angeles, where trendy LA people gather, and so do tourists from all over the world to shop. “Kawaba Rice Ba...
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Kappo Omakase-style California fusion restaurant By Elli Sekine In the past few years, the food culture of the Auckland area has been changing dramat...
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By Yuji Matsumoto Happy New Year! I plan to work hard again this year to provide information that will help make Japanese sake an even more familiar ...
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By Kosuke Kuji "The U.S. National Sake Appraisal" that has been held every year since 2001 was held again this year. Entries of over 350 sakes are e...
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Tempura omakase course offered at a reasonable price in a theater-like setting has quickly become the talk of the town By Aya Ota At the east end of t...
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Small, but shining restaurant in a high-class neighborhood By Keiko Fukuda Pacific Palisades is an upper-class residential town sandwiched between the...
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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 ...
