All Japan News Blog
2018-02-23
Ramen and creative Japanese cuisine are enjoyed at modern and sophisticated space
By Aya Ota In the Flatiron District, there is a restaurant known as a modern and sophisticated space where you can enjoy superbly creative washoku and ramen. It is "ROKI Le IZAKAYA". It is also gainin...
2018-02-22
A restaurant particular about ingredients, run by a chef from Matsuhisa
By Keiko Fukuda There is a restaurant on the first floor of a modern building that stands out facing Melrose Avenue. It is UMEDA, run by Mr. Takuya Umeda who used to be a chef at Matsuhisa, and became...
2018-02-02
Marufuku “Hakata ramen” breaking in to Japan Town of San Francisco
By Elli Sekine A new ramen phenomenon is happening again in San Francisco’s Japan Town, a highly-competitive district for ramen restaurants. Over the last few years, the popularity of “tonkotsu style ...
2018-02-02
When in Rome…
By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktails at the restaurant and sell it. These cocktails ...
2018-02-01
First in the world! Ginjo event held at the United Nations Headquarters: Part I
By Kosuke Kuji The first Ginjo event in the world was held at the United Nations headquarters in New York several years ago. This was the first Japanese sake event held in the world inside the United ...
2018-01-30
WOKUNI Spreading Japan’s high-quality fresh seafood to the world
By Aya Ota “WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appeared in Midtown in late October, and has become the...
2018-01-29
Shibumi Oita Fair held at a trendy kaiseki cuisine restaurant
By Keiko Fukuda It was right after their 2016 opening when the restaurant became the talk of the town as a “Japanese restaurant in downtown, to which people pay a lot of attention”. They won second pl...
2018-01-06
Fermented foods attract attention due to health-consciousness boom
By Elli Sekine “AEDAN”’ tent shop in the Saturday Farmer’s Market held in the very popular Ferry Building in San Francisco, which sells fermented foods such as miso and koji that are not sold at any o...
2018-01-05
Four Key Points of Selling and Developing Sake
By Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything definitive about a product’s characteristics. Howev...
2018-01-04
1st France Sake Competition
By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are excited to mention that Nanbu Bijin “Shinpaku” won the...