Greg Taniguchi

That D+ in high school and college was not a fluke, so I hope you grade me on a curve based on effort.

Product

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

Food & Culture

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

Product

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

Food & Culture

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

Food & Culture

The 18 Most Common/Authentic Japanese Ramen Toppings

Review

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.