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07/08/2024

Join me and on August 15th & 16th as we host Parallel Palate, a celebration of culinary culture. Two countries, shared flavors—proving that food friends are the best friends. Public diplomacy at its finest. 🫡
#日韓　 #海外日本食

29/06/2024

TEA PAIRING IN 90210!!

Indulge in an Exquisite Summer Kaiseki Lunch with .motoishi with Japanese Tea Pairing

Join us for a sophisticated summer kaiseki lunch, perfectly paired with premium Japanese tea. An esteemed former kaiseki chef from Kitcho Kyoto will craft a delightful seasonal Japanese tasing menu, highlighting the freshest summer ingredients and the finest produce from Los Angeles Farmers Market.

Each meticulously prepared course will be complemented by a selection of highly curated Japanese green teas, enhancing the flavors and aromas of your meal. To conclude this elegant dining affair, savor the delicate sweetness of traditional Japanese confection, wagashi, alongside a refreshing seasonal matcha from Kyoto.

Experience the art of Japanese cuisine in a serene and luxurious setting, perfect for a refined afternoon with friends and family . Don’t miss this chance to treat yourself to a culinary journey like no other.

Reservation link on bio via tock!

26/06/2024

Calling all coffee lovers curious about tea! Step into the world of Japanese green tea at Hollywood. Join renowned tea expert Tomoko Imade Dyen as she pours exquisite tea including selections from Stereoscope offering as well as her private collection straight from Japan. Learn the secrets behind what makes green tea green, master the art of the perfect pour, and discover exciting variations of tea. Plus, you’ll go home with premium tea leaves to brew and enjoy. Don’t miss out on this unique and flavorful experience! Limited seating, please make a reservation. A part of sales will be donated to Heart of Los Angeles
experience .

28/05/2024

Matcha knowledge bomb🌱
Japanese green tea’s most celebrated season is from May to June. This period is when freshly picked and produced tea, known as “Shincha” (新茶), is widely available throughout Japan. Shincha, the first harvest of the year, is highly prized for its fresh and vibrant flavor. Think of it as the green tea equivalent of Beaujolais Nouveau in the wine world, which is also eagerly anticipated each year for its fresh and youthful qualities.

However, matcha, a finely ground powder of specially grown and processed green tea leaves, does not celebrate the Shincha season in the same way. Although the leaves used for matcha are picked around the same time as other green tea varieties, the traditional processing and storage methods set matcha apart. After harvesting, these leaves are processed and then typically stored to age until fall. This aging process is believed to enhance the flavor profile of the tea. The aged tea leaves are then milled into matcha powder, and the new tea season for matcha, known as “Kuchikiri” (口切り), is often celebrated in November.

Interestingly, while traveling in Japan during the regular Shincha season, I discovered that one of my favorite tea shops was releasing a special “May Shincha Matcha.” Excited by this unique offering, I made sure to visit the shop and purchase some.

If you are attending next week’s tea pop up with , I’ll be serving this rare May matcha and other Shincha I collected throughout japan. Stay tuned!
#柳桜園 #日本茶

02/01/2024

NEW YEAR NEW ME! It’s time for an advanced Japanese culinary knowledge time! ( I’ll brainstorm the wording) Obuku-cha is a traditional tea to have in the New Year’s Day and throughout the year between the seasons and/or at important passage of life. Despite the popular belief, it’s not same as genmaicha. A popular tea company marketed its genmaicha as obuku-cha, but it actually can be any tea😜. The history goes back to around year 960, when some virus started in Japan and a monk let people drink same tea that he served to pray for the cure, then the virus started to dissipate. So the emperor at that time started to tell people to have this in the new year. Basically, what it is is any tea with a piece of kombu and umeboshi. Some variation adds black beans, Sansho peppers and gold flakes(!!). On top of that, for the new year, it is encouraged to use the first water comes from the well or from the spring, etc. cheers to your health and fortune! # #日本茶 #大福茶　 #複茶

01/01/2024

HAPPY NEW YEAR!
新年あけましておめでとうございます🎍

I have a bad habit of buying great things and not using them. There are way too many bottles of expired fancy soy sauce bottles in my pantry. It reminds me of that fancy china families keep that only sees the dinner table once a year.

These gorgeous photos taken by were from my last tea tasing of 2023. I was saving them for the “special occasion” of completing the website I’ve been envisioning for a while, but…

Please enjoy these photos which capture something I’ve been wanting to do forever: Serving delicious tea with equally delicious food to actual paying guests. As you could guess, it was pretty nerve wracking!

There were lots of unanswered questions at the beginning of 2023:

I’ve always had confidence in my cooking skills, but was I good enough to satisfy paying customers? Will people come? Will people come for tea? Do people even like tea? Do I have time to do this?

Despite my worries, everything went really well and the responses from my guests have all been reassuringly positive. I feel very fortunate to work with a kind and talented team surrounded by friends. TY everybody .z

In the New Year, I’ll continue to push myself forward and to leap before I think too much.

I wish you a deliciously healthy new year and I especially want to take a moment to thank everybody for the continuous support! It means EVERYTHING!

25/11/2023

Belated thanksgiving post.
At the family dinner, I said I was thankful of my husband although he is the pickiest eater and we don’t eat same thing at all, but he’s still my fav person to hang out. Im also thankful of my in-laws for being the nicest people a foreigner in this country can ask for. I’m also extremely thankful for my friends. As a foreigner in this country, friends have become like family. I rely on them for lots of things. Thank you all for accepting (tolerating) me for who I am. There are so many more people I’d love to tag, but hope you know how much I appreciate every one of you, which include social media “friends” that send me ❤️ for my posts and stories. Thank you all❤️❤️❤️海外にいると家族はもちろんですがお友達に頼ることが多くなります。日本のお友達もアメリカのお友達も皆さんありがとう、と思ったサンクスギビングの週末でした。

Photo 1,8 and 10 by

#海外生活

01/11/2023

Happy November! 霜月とはいえまだエアコン入れてるロサンゼルスでございます。
#茶道 #炉　 #霜月

19/10/2023

🌰 is one of the most popular fall ingredients in japan, if not, the most. For my next tea tasting in November, is making chestnut wagashi for us. The most of us Japanese looooooove chestnut sweets this time of the year. You’ll definitely see chestnut KitKat and Häagen-Dazs chestnut ice cream in Japan. But real chestnut lovers will go straight to their fav cake or wagashi shops.
1-4 are 🌰 testing pieces
5-10 are from my past gluttony Japan trip. I went to a department store food section, and went nuts and bought every other chestnut pastries. Imagine there were at least x3 chestnut sweets there. And it was only at one department store🌰🌰🌰
#🌰 #日本茶　 #抹茶

26/09/2023

Hello, Konnichiwa, nice to meet you, hajimemash*te💕 thanks for stopping by at my page and following along my delicious obsessed account.

I’ve never properly introduce myself, and so here’Top 10 things you didn’t know about me.

10. Turning off Japanese was a blog about my discovery of American food cuz when I met Marc, not only he didn’t know anything about Japanese food, and he didn’t like any Japanese dishes. He still doesn’t. 🥺 I “turned off my Japanese” side to learn about American food

9. I married Marc knowing he didn’t eat japanese food, but didn’t know he would develop no carb in his diet habit🥺

8. I don’t drink alcohol

7. Yet I have a sake advisor certificate

6. I was raised in a pretty strict and traditional Japanese family in Tokyo, but I was a trouble maker as a kid (sometimes now)

5. I wanted to be a prime minister of Japan

4. Soba over ramen.

3. I was offered to “go anywhere I want to” on his private jet by an iconic Jewish comedian on a first date

2. comedy and food are two things I’ve always loved as long as I can remember

1. I almost went to jail in nyc🤫

📷1-4 by
📷5-7 by

01/09/2023

Next Japanese tea tasting is on September 16th and 17th. I was gonna go deep in fall menu, but it’s still kinda hot and I had one of the best corn recently, so I want to serve end of the summer kinda menu. We call this NAGORI (end of the season) in washoku term. Please come and enjoy the end of summer tea pairing with me. Im honored to be collaborating with again! All guests will have a chance to experience their gorgeous ceramics as you sip your tea, and continue to experience tea at home with tea cup, as all guests will go home with it. This tea tasting is intimate experience with fellow tea fans, so we get geeky over Japanese green tea! All tea lovers are welcome, but the seating is limited, so please make reservation as soon as you know the schedule!

Photo by
Wagashi by
Tea and food by yours truly

Reservation available via link on bio

20/06/2023

If you’ve been following me for while, you know how much I love natto. I know that it’s an acquired taste (and smell) but it’s one of the best food you can add to your healthy eating. You don’t have to eat it everyday, just start with once in a while, but usually it comes with a pack of three, so eat every 10 days so you won’t waste it, or have a natto party and invite me🎉(Pro tip! Usually natto will last over a month in your fridge)

Tag natto fans👇🏻

26/05/2023

“Let’s have tea”
It often means more than the act of simply drinking tea in Japan. Tea is also an invitation to commune and appreciate ritual and stillness

Join me and on June 3rd and 4th for special tea event. We’ll be sharing variety of teas from Japan in different shades and temperatures, paired with both sweets and savories. Of course, I’m asking my dear to make early summer wagashi for this event. Only the best.

We look forward to sharing time with you there and continue to do do so as you take home a beautiful ceramic cup to sip tea at home

Reservation link on my profile🍵

26/05/2023

Many ways to drinking about tea. I’ve been drinking tea

19/01/2023

Hanabira Mochi 花びら餅
is an iconic wagashi that is served only during the new year in Japan. It has become popular as Urasenke school of tea started to serve it for its Hatsugama (new year's first gathering of tea). Outside is pillowy chewy gyuhi mochi and inside, miso an (sweet miso paste mixed with sweet bean paste), and slightly pink hued mochi will add beautiful gradation when it's seen from the outside.
The brownish stick coming out or mochi is gobo, burdock root, Japanese root vegetable that you might have eaten as tempura or sauteed. This burdock is cooked in syrup so it's slightly sweet, When you bite into Hanabira Mochi, miso, burdock and mochi will create harmonious texture and flavors of slightly sweet, salty, and earthy... and it is quite happy flavor. You will know why this is a favorite as a new year's treat. Gobo is a favorite vegetable for the new year, as it signifies roots for strong foundation for the family and longevity.

This delightful treat was made by Yasuko-san, , by a request from our tea teacher so we can learn about different confections that served with our tea. For Omotesenke school of tea new year, it's usuallly Tokiwa manjyu, which looks like a snow ball; green bean paste wrapped in white manjyu cake. when cut into half, it looks like bright pine tree covered with snow. I think wagashi is beautiful representation of history and seasons of Japan.
Tho it is not proper to use phone during the lesson, thank you very much for allowing me to snap my learning process. #抹茶　 #花びらもち　 #和菓子　 #日本食文化

02/10/2022

瑞雲 Zui-un. i had this kakejiku, Japanese scroll type of thing that you see on a wall in a tatami room, boxed away in a tiny box since i moved to LA. I felt compelled to open it today. i had no idea what it said in japanese so i had to google it (how sad is that! especially since this was written by my late
grandmother, a calligraphy teacher. also now i don’t know how to put it back in the box). Zui-un means having premonition of good fortune coming 🔮
#瑞雲　 #掛け軸　 #習字

19/08/2022

Summer is almost over, but cold noodle is forever. #日本料理
#和食文化継承リーダー #和食

11/07/2022

Natto day! sheathed you like it or not, natto is a big part of japanese people’s daily diet. it’s fermented superfood. if you want to learn more about natto, check out my youtube channel, too🙏🏻
some photos are from my visit to natto factory near tokyo.
#発酵食品 #納豆　 #納豆の日

18/06/2022

かりんとう (karintoh)

I often forget what i like.. as i’ve lived in a foreign country over 30+ years, my surroundings are not same as what i grew up. and my everyday life in the states is filled with delicious things, so i don’t really need to seek out what i used to like. but sometimes it’s nice to reconnect with nostalgia. a friend gifted me KARINTOH( #かりんとう), which is one of popular wagashi, also my fav sweets. basically deep fried gluten dipped in syrup and dried. it’s crunchy and delicious! obviously not keto.
#和菓子　 #海外生活

07/03/2022

Found this tacky graphic on 😂 had to use it.

So excited to share that I’m going to japan in a couple of weeks! Perfect time for 🌸🌸🌸. but we both know that i’m there mostly for the food! (sorry mom!) Come along with me virtually while i visit there and eat whatever i please✌🏻

Send me all requests and suggestions below✈️✈️✈️ Cant wait to share my japan with you

31/12/2021

cheers to all the small things in life and delicious things. thank you everybody who makes my life better. happy new year🎍 良いお年をお迎えください🎍🎍

29/11/2021

Purple soup from nappa cabbage millefeuille hot pot. it’s a perfect dish for fall/ winter. just layer thinly sliced pork (or beef) and nappa cabbage and simmer in any stock. when they are cooked, dip in ponzu is my fav way to eat, but if you prefer more western flavor profile, serve it with salt and pepper and dip in shaved parmesan cheese. you can certainly drink this beautiful broth like soup💜 cooked this in my new design pot i bought

#ファーマーズマーケット #ミルフィーユ鍋

30/05/2021

it has been a while that i put out any japanese food events for obvious reasons. since then, i left my previous position and have been on my own. it’s scary out there, but i’m super lucky to have many supporters and friends and family. Especially a friend like .la who can create amazing food and can discuss about what we want to do without me screaming. also Thank you .j.wynn for sharing my passion and always up for something new! AND!!!!what an honor to work with the oldest tea company and the inventor of gyokuro who kindly sent us their precious shincha (very limited new crop tea; think Beaujolais nouveau, but for japanese tea!) Without , there may not be green tea as we know today. aaaaaand, all of you!!!!!Thank you so much for all kind words of encouragement, reserving this shincha sets right after we announced on our stories. Sometimes I just want to quit everything and watch korean dramas all day and eat noodles, but with all your support, I’m moving a little by little. Thank you all! Special thanks to my Japanese food phobic husband who learns Japanese culinary culture that he’s not that interested in, but by proof reading things and always so supportive of whatever I do without complain....with funny complains.

This event plan started with the conversation between .la and myself about the lack of good tea and wagashi together in the States which are both closely entwined in the lives of Japanese people. Hope you’ll experience a part of Japan that we created😉 The reservation is available via and the link on bio🙏🏻🙏🏻 #🍡　 #🍵

29/04/2021

Aji bou sushi .

Dining at Hayato is not only a delicious treat, but also such an educational experience. explains what each course means, and where ingredients are coming from. pre covid time, the chef explained everything behind the counter, where we could see how he does his magic. it was such a intimate experience, so i wasn’t sure how it’d be like in his tatami space. but it was actually more intimate and beautiful as chef brandon comes to your table for the each and every course. it’s prob the most japanese culinary experience you can receive without going to japan right now.

02/04/2021

🌸🌸🌸Friends!!!!!! i need a favor. took a chance and worked with me to produce this cherry blossom season cocktail videos from and 🍸🍷. if you are able, please go try their 🌸inspired cocktails!!!!and also watch my youtube video and learn about , which is ’s current fav bottle! Thank you for your support🌸🌸🌸🌸🌸

08/03/2021

swipe right for regular food p**n pics.... Last year around this time, right when we started social distancing and staying at home, really bad timing, i did a breakfast pop up with amazing girl friends. and many guests who were there and there in spirits were equally kind and generous inspiring women. since then, much has change sand i’m way too comfortable staying at home, and i have no idea what i’d do when things get back to business. but i’m glad i have an army of strong and smart friends that are always supportive and listen to my endless complains. 去年今頃カリフォルニアがロックダウンになる寸前、日本の朝ご飯ポップアップを優しく強いアジア人女性の友人たちに手伝っていただき行いました。今日は。これからもどうぞよろしくお願いします。

05/03/2021

who said keto life is boring? when .la brings her uni butter! yes, you read it right. butter with uni mixed in! could be better than seaweed butter! ill make uni butter toast. keto or otherwise✌🏻雲丹バターをいただいたのでリッチなランチ。

27/02/2021

seafood after seafood, each course gets better and better , and it starts with the absolutely amazing bite of sea urchin that i want to order by the dozen. thank you team Kato for the wonderful hospitality! 台湾料理のテイスティングメニューでオープン以来ミシュラン含めあらゆる賞を総なめにしているジョン・ヤオ　シェフのお店kato(カトウではなくケイトーと読みます)のアウトドアダイニングへ。前回感動して翌日にも行きたい！と思ってたらシャットダウンになったので再オープンしたところで再訪。一口目からノックアウトされます。写真はシーフードコースのみ。これいがいに麻婆豆腐や和牛コース、デザート2種。
1. tapioca brown butter sea urchin
2. 3 Cup Abalone
3. Fish Fragrant Rock Cod
4. spot prawn garlic vermicelli
5. Aji Yu Sheng
6. Chinese Style Steamed Fish
7. Dungeness Crab Soup

16/02/2021

this post is full of ulterior motives.
i made lots of different rice balls today for my next youtube, wanted to explain there are endless possibilities of rice ball stuffing combo. then it hit me, it’s just like us, it can be any shape, color, inside, different personality and feel to it. so this is my PSA of the year✌🏻 like, share, save please! おにぎりって色んな形、色、味、中身。なんか人間みたいで面白い、と深いんだか浅いんだか今更なんだか考えました。いいね！シェア、保存よろしくお願いします

03/02/2021

This is the dish i want to eat everyday right now. sashimi salad from . it’s simple yet everything in there contributes to the dish. yuzu peel on top is truly icing on the cake, tho i don’t like icing😅 spicy citrus has great heat. also great is hinoki smoked blackcod. so good! 刺身サラダってただ単にサラダの上にお刺身が載ってるだけで美味しくないと思って食べる気なかったけれど、このフードトラックの刺身サラダは最高。毎日食べたいです。食べやすい大きさに切られたお野菜、お刺身とのバランス、そして全く臭みのないお魚。カリフォルニアローカルのお魚でこんなに美味しく食べられるなんて感動です。

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Found this tacky graphic on @canva😂 had to use it. So excited to share that I’m going to japan in a couple of weeks! Perfect time for 🌸🌸🌸. but we both know that i’m there mostly for the food! (sorry mom!) Come along with me virtually while i visit there and eat whatever i please✌🏻 Send me all requests and suggestions below✈️✈️✈️ Cant wait to share my japan with you #turningoffjapaneseinjapan

this post is full of ulterior motives. i made lots of different rice balls today for my next youtube, wanted to explain there are endless possibilities of rice ball stuffing combo. then it hit me, it’s just like us, it can be any shape, color, inside, different personality and feel to it. so this is my PSA of the year✌🏻 like, share, save please! おにぎりって色んな形、色、味、中身。なんか人間みたいで面白い、と深いんだか浅いんだか今更なんだか考えました。いいね！シェア、保存よろしくお願いします

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