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Things You Hear Yelpers and the Yelp Elite Say About Sushi

by Greg Taniguchi April 1, 2023September 20, 2024

Imagine Being 20-Years-Old and Leaving the Country You Were Born in, Japan, to Pursue a Love for Basketball and Sushi.

by Greg Taniguchi September 22, 2020November 20, 2025

Japanese Knives and Which Brands are Out to Deceive You

by Greg Taniguchi June 23, 2020January 29, 2026

The 29 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)

Product Branding

Kawahiro China. They All Pretend to be Japanese because “Made in China” does not sell knives.

The Best Japanese Rice Cooker Brands: Hi-Tech Like an R2 Unit to Dim-Witted Like a Battle Droid

Desserts, Pastries, & Candy

The Ultimate Japanese Bakery and Pastry Shop Directory in the United States

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10 Best Sushi Bars (Not the Americanized Stuff) by a Japanese American, Ex-sushi Chef Noob in Orange County, CA

Best Soy Sauce for Sushi (Just the Facts and No Affiliate Links)

5.8 Years of Research and This Is the Best and Most Popular Japanese Subscription Snack and Candy Boxes

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 manuscript about American food culture.