Centered in New York,

A book by Mr. Matsumoto, who is researching food around the world

"Japanese Food and Food Culture in New York"

Our company's Nishimura's activities in New York, USA

It was featured.

Five years ago, Nishimura traveled to New York alone.

When I was having a hard time with cold calling,

I met Mr. Hisamatsu from Weekly NY Life,

The article details how this led to a month-long exhibition in 2009.




The author Matsumoto and our company's Nishimura first met at the Weekly NY Life office.

I only had a brief glimpse of her face, but then, when I returned to Japan, we happened to bump into each other at the airport in New York.

It all started with us talking about various things.

This interview took place in Chiba, Matsumoto's base in Japan.

The author, Matsumoto, is a food culture researcher who has a column in the New York newspaper, Weekly NY Life.

Another face of the company is that it opened its first sushi restaurant, "Takezushi," in New York in 1974.

He is the man who introduced Japanese sushi to the world.

◎Brief biography of the author, Hiro Matsumoto

Writer, food culture researcher, and sushi restaurant owner.

Born in Tokyo, he graduated from the Department of Agricultural Chemistry at the University of Tokyo.

After working for Sapporo Beer, he opened Takezushi in New York.

He currently travels around the world exploring food cultures.

(Person in charge: Iwanaga)