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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 Yuji Matsumoto No matter how good a product is, the message needs to be communicated for customers to try the product. Also, the timing and message...
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By Kosuke Kuji Just as I mentioned in the last column, Nanbu Bijin cleared different hurdles to receive Kosher certification for 2 types of liquor of ...
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By Aya Ota In Korean Town, where the lights are illuminated 24 hours a day, people are walking around all day long, and there are so many Korean resta...
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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 Eri Shimizu In the Mission District where many restaurants loved by gourmet eaters gather, an authentic omakase-style Edomae sushi restaurant, “Sas...
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By Yuji Matsumoto While sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. ...
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By Kosuke Kuji For Kosher certification, we start by having the Rabbi, leader of Judaism religion, observe the raw materials and manufacturing process...
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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...
