Greg Taniguchi

A branding professional who sidelines as a blogger because that D+ in high school and college was not a fluke. So, I hope you grade me on a curve based on effort.

Mirin vs. Rice Vinegar and the Top Japanese Brands

Review Food & Culture

Updated 2026: Best Authentic Sushi in Denver by a Japanese American and Coloradan

The 18 Most Common/Authentic Japanese Ramen Toppings

Product Branding

The Best Japanese Tofu Brands, Types, Popular Beans, and Asian Dishes

The Best Japanese Miso Brands and Their Packaging Design to Help You Identify Them in The Market.

Uncategorized

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

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.