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By Keiko Fukuda It was about 6 years ago when I first noticed the store sign, “Koshiji” in the corner of a mall in Torrance in the outskirts of Los An...
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By Eri Shimizu / Editing Elli Sekine Mr. Yoshimori Tomé, the owner of a long-lasting sushi restaurant called “Sushi Ran”, who established the base of ...
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By Yuji Matsumoto It’s simple to state that sake is a beverage of taste, selected and consumed according to individual preferences. However, “deliciou...
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By Kosuke Kuji On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certification of “Kosher” to certify that th...
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By Aya Ota There is a restaurant in a corner of the East Village, which is so quietly stands with no sign, and you might pass without noticing. Once y...
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By Keiko Fukuda The Great East Japan earthquake which occurred in March of 2011 brought a huge damage to the area between North Kanto to Tohoku. The w...
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By Eri Shimizu / Editing: Elli Sekine Although Napa Valley, known for its wine producing, is located in the Bay Area where many high-end and high-qual...
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By Yuji Matsumoto The number of Japanese sake brands available in the U.S. is increasing annually with approximately 450 brands offered domestically. ...
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By Kosuke Kuji During hot summer months, we often hear the phrase, “let’s start off with a kampai (toast) with beer!” However, it’s been a long-term e...
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By Aya Ota “TsuruTonTan” is an udon specialty restaurant chain which runs a total of 12 restaurants in Tokyo and Osaka. The menu contains over 30 diff...
