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By Elli Sekine Ebisu, which is going into their 37th year of operation this year, is a long-established restaurant that has been leading the sushi boo...
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特に日本酒と食のペアリングに対して、多くの人は「何を大げさな、あまり関係ない」と考えているのではないだろうか？ 今回は、ちょっとした心がけで日本酒と料理のペアリング能力が上がるコツを教えたい。 まずは、なるべく性質の違う日本酒3銘柄を用意していただきたい。性質の違いは、本当は飲んでみないとなかなか分...
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By Aya Ota Characteristics of New York City are strongly reflected upon old brick buildings and graffiti on the walls of the Lower East Side. In this ...
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By Keiko Fukuda Okonomiyaki restaurant, Chinchikurin, stands in front of the Yagura of Japanese Village, the symbol of Little Tokyo. Teppan-yaki table...
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By Kosuke Kuji The 43rd edition of Japan Week (http://www.iffjapan.or.jp/) organized by the International Friendship Foundation, a non-profit based in...
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Text Mayumi Schroeder Photo: Elli Sekine Growth of popularity of sushi in San Francisco’s Bay area in recent years is quite amazing. Many sushi restau...
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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...
