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By Kosuke Kuji This February, sake from ten member breweries of the Japanese Sake Export Association arrived in containers at a port in Myanmar to be ...
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By Elli Sekine In the Mission District of San Francisco, which is known as the base of cutting-edge food and beverages, start-up entrepreneurs and inv...
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By Yuji Matsumoto I often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake ...
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By Aya Ota They say that the number of Japanese restaurants developing overseas has tripled in the past 10 years, and is reaching near 90,000 (*1). Th...
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By Keiko Fukuda Red Rock opened in August of 2017 in Torrance, a suburb of Los Angeles, with the Slice Beef Don from Kobe as their signature dish. A r...
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By Kosuke Kuji Japanese sake was officially imported into Myanmar for the first time in February 2018. Official export of Japanese sake to Myanmar tha...
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By Elli Sekine The SOMA District, located in the south of San Francisco’s financial district, has been having a construction rush in the past 10 years...
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By Yuji Matsumoto This is a trend I’ve recently noticed in the last two to three years, but I’ve noticed a widening division between the winning vs. l...
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By Aya Ota “Brushstroke” is a kaiseki cuisine restaurant collaboration by chef Bouley, a leading French chef in New York, and TSUJI Culinary Institute...
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By Keiko Fukuda In August of 2017, an article titled “This May be the Best Traditional Japanese Breakfast in L.A. County” was published in LA Weekly. ...
