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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. ...
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By Kosuke Kuji In the previous column, we introduced the background that led to the Ginjo sake-sampling event held at the United Nations (UN). To hold...
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By Elii sSekine Hayes Valley, which is known as the place where a gourmet culture started, is also a highly competitive place for the restaurant busin...
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By Yuji Matsumoto The average amount an American spends at a full-fledged casual restaurant is, including beverages, about $20. If we suppose the entr...
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By Aya Ota Sake Bar Satsko” stands like a hide-out in a corner of Alphabet City in the East Village District. As soon as you step into the space, you ...
