Topic: Japanese Food and Cooking

BUSINESS BOOKS | 5 comments

A Fishy Expedition

BY Denise B. Martin
Relevancy Score: 100
Wed Dec 19, 2007 at 8:21 AM

How sushi became a signature dish on the global menu.READ»

BUSINESS DEVELOPMENT | 18 comments

Warning: This Could Ruin Your Appetite for Sushi

BY Chuck Salter
Relevancy Score: 100
Wed May 3, 2006 at 3:51 PM

Maybe I've still got food on the brain following our first Food Issue, but I'm fascinated by a recent story in the Chicago Tribune about Sun Myung Moon's sushi empire. Yes, that Sun Myung Moon. Founder of the controversial ...READ»

INNOVATION | 1 comment

Innovation: Why Tokyo Executives Never Eat Alone

BY Sasha Issenberg
Relevancy Score: 75
Mon Aug 27, 2007 at 6:11 AM

In its Saturday "Power Tables" column, the Wall Street Journal recently highlighted the sushi bar at Kyubey in Tokyo's Ginza downtown. I can say from experience that the sushi there is exceptional: I recall fondly a lunch whose ...READ»

INNOVATION | 1 comment

Innovation: The Great Haul of China

BY Sasha Issenberg
Relevancy Score: 74
Mon Jun 18, 2007 at 1:04 PM

It wasn't long after I arrived in Tokyo that I heard about the tuna flying to China. My book The Sushi Economy ends in China, sushi's last frontier, where an expanding middle class is developing fresh appetites for the food and an ...READ»

INNOVATION | Comment

As the Conveyor Belt Turns

BY Sasha Issenberg
Relevancy Score: 73
Thu May 24, 2007 at 2:24 PM

As I write in The Sushi Economy, the invention of conveyor-belt sushi in the 1950s -- where it is known as kaiten-zushi -- radically changed not only the economics of sushi but its place in Japanese culture, reintroducing the ...READ»

INNOVATION | Comment

Innovation: Trust Never Sleeps

BY Sasha Issenberg
Relevancy Score: 69
Sun Jun 10, 2007 at 7:07 AM

These days, just about everywhere I go people want to introduce me to their favorite sushi place, but in Los Angeles it's a special treat. Not only is the quality of L.A. sushi exceptional, but Angeleno sushi aficionados follow the ...READ»

INNOVATION | Comment

Innovation: Role call

BY Sasha Issenberg
Relevancy Score: 66
Wed Jul 4, 2007 at 10:32 AM

I reported here recently about the rise of sushi culture in China, and New York Times had a front-page story last week about fears of a tuna shortage in Japan. Prices there for high-quality fish, especially bluefin, are rising due ...READ»

CUSTOMER SERVICE | Comment

Customers First Local Hero: The Party Source

BY Alyssa Danigelis
Relevancy Score: 63
Wed Dec 19, 2007 at 9:22 AM

The Party Source Whatever you do, don't call the Party Source a liquor store. Its well-lit, inviting grocery-store feel in suburban Cincinnati removes that unseemly liquor store quotient, even though it boasts more than 200 ...READ»

CUSTOMER | 1 comment

Half Price Food Before Close: Chasing the Charitable Choux

BY Lynette Chiang
Relevancy Score: 45
Tue Nov 25, 2008 at 5:11 PM

GOODONYA!That's Aussie for "good for you" to Joe and Chris Miller of Platteville, CO, for letting people help themselves to the leftovers on their harvested field.In a 'bring your doggy bag' of epic proportions, the invitation ...READ»

INNOVATION | 2 comments

Is 22 the new 40?

BY Sasha Issenberg
Relevancy Score: 45
Mon May 21, 2007 at 8:09 AM

Ad Age has a fascinating piece about Sapporo's efforts to reposition its beer out of the sushi bar and into a nightclub luxury brand. Cristal and Courvoisier have made this shift before, from niche beverage to hip-hop status symbol, ...READ»

LEISURE | Comment

Silicon Valley's Best Bites

BY Eric Ransdell
Relevancy Score: 40
Tue Dec 18, 2007 at 5:40 PM

Everyone in high tech wants to eat Oracle's lunch. With a menu that includes spring-ginger-seared ahi tuna and caviar napoleans, it's no wonder.READ»

BIODIVERSITY | 2 comments

Fate of the Tuna

BY Anya Kamenetz
Relevancy Score: 36
Mon Nov 24, 2008 at 12:32 PM

By tonight we'll know whether one of the world's most important commercial fish will survive into the next century.READ»

SALES + MARKETING | Comment

Nobody Beats the Whiz

Relevancy Score: 34
Tue Oct 12, 2004 at 2:56 PM

First there was the caviar-and-lobster $100 omlette at the Parker Meridien in New York. Now, the latest entry in the overpriced-entree category is the $100 cheesesteak, courtesy Barclay Prime, a Philadelphia steak house. Forget about ...READ»

INNOVATION | Comment

Can Wal-Mart become the new third place?

BY Brian Reich
Relevancy Score: 32
Tue Mar 27, 2007 at 6:45 AM

Wal-Mart, Home Depot (and surely many others) are designing smaller stores to help simplify the shopping experience and better address the needs of female customers. According to the retail giant (quoted in Marketing Daily), the ...READ»

Topic: Japanese Food and Cooking

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