Sukiya Restaurant Reviews by KCP Winter 2018 Students
Japanese food is made from regional and traditional foods all around the country and has evolved over the centuries into what we now know and…
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Blog
Explore the culture, lifestyle, and excitement of studying abroad in Japan.
KCP Winter 2018 Alum Holly Westbrook Dines at Spala
Want a taste of Italy In Japan? Not a problem. There’s always Spala! Only a few minutes away from the KCP campus, this Italian restaurant…
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KCP Alum Makaila Puhrmann’s Take on Tsurutontan Shinjuku Restaurant
Udon (饂飩) is the thickest of Japanese noodles. White in color and made from wheat, they can be served either hot or chilled with dipping sauces, in…
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Tonchang Shinjuku Honten Restaurant Review by KCP Alum Makaila Puhrmann
Koreans or Zainichi-Kankoku-Jin are the second largest ethnic minority group in Japan after Chinese immigrants. These are Koreans whose immigration to Japan originated before 1945, or…
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One on One with KCP Alumnus Abigail Dunn, Part 2
KCP’s Academic Year 2016 student, Abigail Dunn, shares more of her insights on her experience in Japan with KCP. Read Part 1 here. So now…
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Hinoya Curry Restaurant Review by Holly Westbrook
Curry has its origins in the cuisine of the Indian subcontinent. It consists of a complex combination of herbs and spices. Curry or karē is a favored dish…
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One on One with KCP Alumnus Abigail Dunn, Part 1
Get to know ….. ABIGAIL DUNN Abigail Dunn, recent Western Washington University graduate, reflects on her year at KCP International Japanese Language School learning and…
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KCP’s Blake Radcliffe Feasts on Gyoza at Shibuya Gyoza
There’s no shortage of delicious, affordable food to enjoy when you’re in Japan. Just a short distance from the KCP campus is Shibuya Gyoza. Gyoza…
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