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By Elli Sekine The ramen boom of San Francisco sees no end in sight, and continues to enchant local ramen fans. During the past 10-year history of thi...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Kosuke Kuji At this year’s International Wine Challenge (IWC) 2017, “Nanbu Bijin Tokubetsu Junmai” is honored to win the “Champion Sake” title!! F...
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By Aya Ota ICHIRAN” is a natural tonkotsu ramen specialty restaurant chain. Their headquarters are in Hakata, in the Fukuoka Prefecture, and has devel...
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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...
