Louis Anderman, founder of Miracle Mile Bitters, used to make Celery Bitters in very limited quantities only. We love his rendition of these bitters, savory and earthy, and have been begging him for years to make this a part of his regular line-up. And it's finally here! Made with celery...
Kayoko and I met Kevin Diedrich back in 2011 when we threw the Gift of Food benefit at the Burritt Room for the victims of the 2011 Tohoku Earthquake and Tsunami disaster. Since being at the helm of the Burritt Room bar, we've visited...
I've been really excited to see the umeshu (Japanese plum infused in shochu) popping up on cocktail menus in non-Japanese restaurants. My most recent experience of having an umeshu cocktail in an unexpected place was at Al's Place in San Francisco. Their approach was very...
Tampopo is restored and is in theaters, Ichiran opens in Brooklyn with its "flavor concentration booths," the beauty of a Japanese highball, and more.
A subtle concave petal pattern circles the base of the Petal Highball. Made with Toyo-Sasaki's Hard Strong glass-strengthening technology.
As you know by now, Tori-chan is a dear friend of ours who opened Jicca, a restaurant and wine bar in the Hatagaya neighborhood in Tokyo nearly two years ago. She is a native of Minami-soma in Fukushima prefecture; a town that was...
