All Japan News Blog
2018-06-23
A “Japan-quality” matcha café opens in San Francisco
By Elli SekineIn the Mission District of San Francisco, which is known as the base of cutting-edge food and beverages, start-up entrepreneurs and invested money of Silicon Valley always link together,...
2018-06-22
Purposeful sake-making
By Yuji MatsumotoI often see breweries and wholesale dealers recommending their sake to local American diners at sampling events, saying, “This sake goes with any food,” “We use 100% Yamadanishiki ric...
2018-06-21
“Peace Dining”, a pioneer of sustainable sushi An interview with Josh Onishi, President and CEO of Peace Dining Corporation
By Aya OtaThey say that the number of Japanese restaurants developing overseas has tripled in the past 10 years, and is reaching near 90,000 (*1). The popularity of Japanese cuisine never seems to dec...
2018-06-19
Cutting into the US market with western-style cooking with a brand-new imagination
By Keiko FukudaRed 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 rumor which said that you could taste a very unfamil...
2018-05-26
The Dawn of Japanese Sake” in Myanmar: Part I
By Kosuke KujiJapanese sake was officially imported into Myanmar for the first time in February 2018. Official export of Japanese sake to Myanmar that the Sake Export Association (of which I’m also a ...
2018-05-25
Tsukiji-brand high-end donburi to go
By Elli SekineThe SOMA District, located in the south of San Francisco’s financial district, has been having a construction rush in the past 10 years, and high-rise buildings are being built one after...
2018-05-24
To avoid being on the “losing team”
By Yuji MatsumotoThis 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. losing brands of sake and shochu. The reason is as f...
2018-05-23
Casual and authentic noodles you can enjoy at the secret hideout of a high-end kaiseki cuisine restaurant
By Aya Ota“Brushstroke” is a kaiseki cuisine restaurant collaboration by chef Bouley, a leading French chef in New York, and TSUJI Culinary Institute. Even now, 7 years after the opening, their dishes...
2018-05-22
This is the traditional Japanese breakfast!
By Keiko FukudaIn August of 2017, an article titled “This May be the Best Traditional Japanese Breakfast in L.A. County” was published in LA Weekly. “Fukagawa” is the name of the restaurant, which was...
2018-05-04
“First in the world! Ginjo Sake Sampling Event Held at the United Nations Headquarters: Part 4”
By Kosuke KujiIn the previous column, we introduced the background that led to the Ginjo sake-sampling event held at the United Nations (UN). To hold the Ginjo sake sampling event at the United Nation...