Oishii Desu "It's Delicious" - Japanese Food and Culture in the United States and the World

Branding Product Review

The Milk Street Nakiri Review and How They Market Made in China as “Japanese-Style”

by Greg Taniguchi May 12, 2023September 6, 2023

Interviews Food & Culture

Korean American, Kero One, From Underground Clubs in Japan, to Global Lofi Hip Hop Tours

by Greg Taniguchi April 10, 2023August 7, 2023

Things You Hear Yelpers and the Yelp Elite Say About Sushi

by Greg Taniguchi April 1, 2023May 19, 2023

These Are the Japanese Condiments You Need in Your Life if You Do Not Already Have Them or a Significant Other

by Greg Taniguchi February 4, 2023April 17, 2023

The Best Content Partners a Blog Could Have

The 19 Types of Authentic and Real Japanese Food/Restaurants in Los Angeles for You FOMO Types

Thank You for Your Continued Support of Oishii Desu (Japanese Food and Culture)

Best Nori (Seaweed) Brands for Sushi and Other Seaweed Products Used by Japanese and Japanese Americans

Where to Buy Japanese Kobe Beef Online and Which 60+ Restaurants Are Certified to Serve It

6 Legit “Japanese Style” Yakitori Grills (Konro) and This Is the Best One I Am Buying. Along With the Best Chicken To Buy

What It Is Like to Work at Denver’s Sushi Den by the Numbers

The 18 Most Common/Authentic Japanese Ramen Toppings

Best Japanese Ramen Rated by a Noodle Eating Asian Person (Not the Americanized Stuff rated by EATER) in Las Vegas List

A 3rd/4th (sansei/yonsei) generation Japanese American, Greg Taniguchi was born in Denver, Cowarado. This MOFO then spent the last ten years in the SF Bay Area and a decade and a half in Los Angeles, California, feeding his liver and eating raw liver (rebasashi).

Greg has an extensive career in branding, the web, the creative field, and owning a business, which led to the start of Skunk2 and working with Chevron, in dotcom, to ad agencies. Those experiences contributed immensely to the building/refining of Gibson, Axial, and the Race Technologies: Brembo Performance, Brembo Racing, and Sabelt brands.

In the last half-decade, he launched Oishii-Desu.com, opened a restaurant pop-up, helped raise several thousand and gave away $13K of food to the people of NYC (awarded $5k from GoFundMe), created one of the fastest-growing automotive e-commerce platforms, and is currently in the works on a food event.