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By Keiko Fukuda My first encounter with Marugame Udon was in Hawaii. About 5 years ago, I stayed at a hotel across the street from Kuhio Street in Wai...
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By Elli Sekine In San Francisco where the restaurant business is becoming more and more diversified, a restaurant facility called “Onsen” that combine...
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By Keiko Fukuda The words, Sushi, Tempura, Yakitori, Ramen, and Udon are already recognized without being translated into English, and now a new Japan...
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By Aya Ota It has been long believed that bringing the Japanese way of business as is to the US would not lead to success. It has to be modified to fi...
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By Keiko Fukuda There is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy ...
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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...
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One appeal of Japanese sake is the wide range of temperatures for consumption. By changing the temperature, the flavor of the same brand of sake varie...
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by Aya Ota In the East Village, a vibrant town of condensation of diverse ethnic groups and cultures, you first climb a set of stairs to an izakaya, g...
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By Elli Sekine “Hitachino Nest Beer”, known by its red owl logo, is gaining popularity in the US. The number of fans of this premium craft beer is gro...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
