• Lunch 11:30-2:00, Dinner 5:30-10:00
  • 4600 Roswell Rd, E110, Sandy Springs GA 30342
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About Taka

Chef Taka Moriuchi

Chef Taka Moriuchi

Taka Moriuchi was born in Hiroshima, Japan in 1962 and as a teenager, he dreamt of coming to the US. After graduating from high school, Taka worked as a sales rep for a shoe retail company called “Ginza Esperanza”. He went on to become a manager and merchandiser for the company, designing pumps and traveling to Europe every six months.

Taka left the shoe company after 10 years and bought a convenience store in Tokyo.

He soon learned of an opportunity for a lottery green card from a friend living in Atlanta, GA. He applied and was fortunately selected out of 240,000 applicants. Taka realized his dream of coming to the US on February 15, 1995.

Taka’s first job on American soil was as the assistant manager at Kobe steaks, where his responsibilities ranged from washing dishes and bussing tables to greeting guests. He quickly realized that sushi was becoming a popular trend in America, so he left his management position behind to learn the craft of sushi-making.

Taka began practicing the art of sushi at Soto when Soto opened his sushi restaurant in August 1995. He stayed on with the flourishing restaurant for four years before partnering with Kevin Rathbun to open Bluepointe in 1999. In February of 2002, Taka started his own restaurant known as “Taka Sushi Café.”

Taka’s revered sushi restaurant took on the “sushiandpassion” tagline in 2007. What is sushiandpassion? It is inspired by Barry Manilow’s famous song “Copacabana” in which he sings of “Music and Passion.”

As an avid Barry Manilow fan, Taka felt that Manilow’s perseverance mirrored his own. During a concert, he was impassioned by the message the Manilow shared with the crowd: “You can give in, give out. But don’t give up.” Since becoming the sole owner of Taka Sushi in 2006, Taka’s restaurant has become a renowned Buckhead dining establishment with celebrity patrons from Hollywood actors and professional athletes to musicians and TV personalities: John Travolta, the Dixie Chicks, Kiss, Matt Kuchar, Ian Poulter, Luke Donald, Dallas Austin, Jake Gyllenhaal and more. Taka plans to enjoy his success on the beaches of Waikiki, where he plans to retire one day.


  • About Taka Slider
    “Sheltered from the local party scene by a row of upscale salons,
    this small sushi restaurant resembles a sleepy Gulf Coast seafood shack.”

    City Search

    Rated 5.0/5.0 star
  • About Taka Slider
    “I eat at Taka a lot because it is around the corner and I just can’t stand
    how pretentious Soto is. Tonight was darn good and I just had to write
    about it. We had the Thai style red snapper sashimi which came with
    pine nuts, cilantro, shredded daikon/shizo mixture, and peanut
    sauce..so tasty.”

    The Blissful Glutton

    Published by The Blissful Glutton on September 15, 2005 at 8:47 PM
  • About Taka Slider
    “In a world where oceans of fish dishes are done in paint-by-numbers style,
    Takao Moriuchi maintains a beautiful touch.”

    “Sushi As Artistry” By Meridith Ford, Access Atlanta

    Published by The Atlanta Journal-Constitution on October 26, 2004
  • About Taka Slider
    “Taste sushi as it was meant to be: pristine, pure, fresh.
    This intimate cafe from chef-owner Taka Moriuchi, a native of Hiroshima,
    specializes in sushi, but offers a wide range of hot and cold appetizers.”


    Rated 14/20
  • About Taka Slider
    “Taka takes his appetizer cues from his days at Soto.
    The list is extensive and the flavors unusual but mostly well-balanced,
    though I find I’m more taken with the sashimi
    and cold starters than I am with the hot.”

    Bill Addison, Creative Loafing

    Published March 5, 2003
  • About Taka Slider
    “Sushi in Atlanta = Taka Sushi Cafe for me. They have the freshest fish. Sashimi is really the best here, but the rolls are good too.”

    City Voter

  • About Taka Slider
    “This Buckhead sushi den attracts laid back locals (often toting mini sushi proteges).
    Remember where you are with a Home Depot or Diet Coke roll (flip the menu for translation).
    Go beyond creative names with noodles or a cold salad of snow crab and thinly sliced cucumber.
    Wall colors change annually to redefine the mood of the season, but the fresh food stays perfectly the same.”

    Black Book

  • About Taka Slider
    “A longtime fan of American music and culture, Taka Moriuchi was ecstatic when he won
    a lottery green card to come to the United States in 1995. While learning English,
    he worked his way up from being a busboy at Kobe Steaks
    to become the sushi chef at Soto Japanese restaurant, then BluePointe.
    Now, he’s the owner of this upscale sushi joint, located in the Buckhead building
    formerly occupied by Taco Mac.”
    City Guide AOL

    Rated 4.0/5.0 stars
  • About Taka Slider
    “Sushi chef has way with words
    Taka Sushi Cafe in Buckhead gets less of my business than I’d prefer.
    We’ve got sushi we like closer to home and are creatures of habit.
    But every time we visit, I am always reminded of what
    a thoughtful chef owner Taka Moriuchi is,
    both for his sushi bar creations and his hot food.”

    “What’s For Dinner?” By John Kessler, AJC Evening Edge

    Published by The Atlanta Journal-Constitution on April 03, 2008


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To Make Reservations

We are happy to accommodate parties of any size. To make your reservation, please call 404-219-0509 or email sushiandpassion@gmail.com.

If you would prefer to make your reservation online, you can do so through OpenTable.

*NOTE: Please call 404-219-0509 to make reservations for parties of 6 or more.

Contact Information

Taka sushiandpassion of Atlanta is one of Georgia’s hidden treasures.

  • Lunch: Monday – Friday 11:30am to 2pm
  • Dinner: Monday – Saturday 5:30pm to 10:00pm
  • Sunday Closed
  • Happy Hour Specials
  • Daily from 5:30pm to 7pm
  • Special prices on beer, wine and sake.




Taka Update September 28, 2016

Taka Update September 28, 2016
Fish and More
Tuna is yellow fin this week. We could get farmed blue fin from Japan but I did not buy it. Uni is available, Main uni is sweet and small, California uni is also sweet and medium size. We cut Canadian uni because of quality issue. They don’t know how to make uni there.
Hawaiian fresh sweet shrimp is on the way. I will get 10 lbs today. It will be fine next 3 days only. We had this a month ago, it was super delicious.
Akamutsu, black throat is not available this moment. We get many typhoons this year and we cannot get some fish. But it might come tomorrow.
Sawara, Spanish mackerel season is started. It will come next week. I normally don’t order but this Spanish mackerel caught in Japan Sea is really good.
Fresh salmon roe is also coming next week. The price is dropped and I can buy now. This fresh roe is available at the end of year.
Live scallop quality is still bad and I don’t buy next 2-3 weeks. I will see it until sea temperature is going down. Global warming kill fish business.
I dropped Nigiri sushi price. Oh toro was $17 before. It is $14 now. Hamachi was $7. It is $6 now. I only use center cut part of Hamachi. The reason of cutting price? I feel our economy is not great. We reached the peak and start to going down. And I am figuring out what is good for Sandy Springs location.

Saturday brunch plan is cancelled.
I was thinking Saturday brunch but cancelled. I am so tired to do this. I still go to shopping Saturday morning.

Study analyses reducing consumption of discretionary (unhealthy) foods and replacing them with core foods
New research presented at this year’s European Association for the Study of Diabetes (EASD) meeting in Munich, Germany (12-16 Sept) shows the impact that substituting energy intake from discretionary foods (including sugar-sweetened beverages and confectionary) with healthier, core foods, and reducing levels of added sugar in discretionary foods could have in the diet of the Australian population. The study is by Dr Tom Wycherley, School of Health Sciences, University of South Australia, Adelaide, Australia, and colleagues.
In western (high-income) countries the intake of discretionary foods is typically very high, in Australia they contribute over a third of energy intake. Discretionary foods displace core foods such as fruit, vegetables, dairy, lean meats, and whole grains. Reformulating discretionary foods to reduce energy density or improve their nutritional profile, or simply reducing their intake, has been suggested to reduce the population level of nutrient deficiencies, obesity and associated chronic disease. The aim of this study was to evaluate the potential impact of key discrete strategies to reformulate or reduce discretionary foods on the diet of the Australian population.
Food and nutrient intake data from 12153 people who provided information to the 2011-13 Australian Health Survey were population weighted and combined into food categories. Data modelling was conducted to simulate a range of scenarios about the potential impact of key discrete strategies to reduce discretionary foods in the Australian population (identified from a previously conducted scoping review of the literature). The modelled scenarios included: reducing the quantity (portion size) of discretionary foods; substituting non-caloric beverages for water based sugar sweetened beverages (SSBs); decreasing the sugar content of discretionary foods; and, decreasing the sodium content of discretionary foods. Modelling was conducted for the entire Australian population and a subset of people (4.7%) that self-reported having diabetes.
For the overall Australian population, a 25% reduction in the portion size of all discretionary foods reduced average per person daily energy intake by 9.0% or 766kJ (184 calories) compared to the original diet. To replace these discretionary foods with core foods would require an 8.3% increase in core foods and would result in a 310kJ (74 calories) (3.6%) lower energy intake, 2.1g (2.3%) greater protein intake, a 10.8g (20.6%) lower intake of added sugars and a 220mg (3.9%) lower sodium intake compared to the original diet.
Reducing sugar by 25% in discretionary foods within the food groups ‘biscuits’ (sweet and savoury) and ‘cakes/ muffins/ scones/ cake type desserts’ reduced total energy by just 0.4% or 36kJ (8.6 calories). Substituting water/non-caloric beverages to take the place of all SSBs reduced energy by 2.9% or 251kJ (60 calories) and added sugar by 14.3g (27.3%). Reformulation of grain based discretionary foods to reduce sodium by 25% resulted in a 69mg (2.9%) lower sodium intake.
The sub-population of people with diabetes reported a lower intake of discretionary foods compared to the overall population (2515kJ (604 calories) [32.4% total energy] vs. 3061kJ (735 calories) [35.8% total energy]). This subgroup had a similar magnitude of response to the overall population for the modelled scenarios.
The authors have not yet done a head-to-head comparison of different interventions, but one is planned for the future. But they say: “The effectiveness of a strategy will depend on how well it can be implemented and whether the appropriate sub-populations are targeted—for example high consumers of sugar sweetened beverages.”
They add: “Key discrete strategies, identified from the literature, to reformulate or reduce discretionary foods would in theory have small to moderate impacts on the diet quality of the overall Australian population and a subset of those who self-report having diabetes. The impact of these strategies in combination, or for sub-populations with proportionally higher discretionary food intake may be more substantial.”
While it is clear that most overweight individuals would benefit from consuming fewer calories, diet quality goes beyond total calories, and simply reducing food from the diet may result in nutrient deficits, and is usually not sustainable since people can experience hunger and subsequently reduce compliance. The authors say: “Replacing some discretionary choices with less energy dense core foods is likely to be a more sustainable option to improve diet quality and reduce daily calorie intake without resulting in increased hunger.”
They conclude: “The exception to this is calories obtained from sugar sweetened beverages; since we don’t tend to experience substantial changes in our feeling of fullness when we consume calories in the form of water-based SSBs, compared to consuming calories in solid or food form. Therefore simply reducing SSB consumption, for example by replacing them with water, may be a sustainable way to reduce calorie intake without affecting hunger.”
The point is very simple. 1) Don’t eat snacks, sugary drinks. 2) Eat more vegetables and fruits, fish. 3) Don’t eat too much.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
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Taka Update September 05, 2016

Taka Update September 05, 2016
Fish and More
I think this week is the slowest week of the year. Tuna supply is same as usual. I don’t expect good big eye tuna, just buy yellow fin.
I gave up Live scallop from Boston. The quality does not reach my standard level. Our supplier says it is because of high sea temperature. Nothing is good for sushi business!
I carry oysters now. Those are coming from LA or FL. I just do it with Tosazu, light vinegar sauce with wasabi pickles and shiso leaf. We don’t need to do it with heavy sauce. It kills flavor.
Thinking about uni, sea urchin? Maine’s small uni season is just started. And Canadian uni is still available. Japanese uni is also available but the price is high.
My special salads are getting better. I do Burn fat diet salad, Breast cancer prevention salad, Power salad, Beautiful skin salad. And I just added Diabetes prevention salad. So many people are struggling with diabetes and I want to fix it. I actually researched a lot of it and found some solution. Please let me know if you have problems. I am not a doctor but I can try with my food therapy way.
I was thinking Saturday lunch but postponed. I will try it in October.

Ginger, eat more ginger!
Ginger is a common ingredient in Asian and Indian cuisine. However, ginger has been used for its medicinal properties for centuries among many cultures.
Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.
Many studies have suggested that increasing consumption of plant foods like ginger decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight.
During cold weather, drinking ginger tea is good way to keep warm. It is diaphoretic, which means that it promotes sweating, working to warm the body from within. As such, in the wake of a cold, ginger tea is particularly useful.
It is easy to make ginger tea. I do it with citrus honey. You can use yuzu juice and honey, ginger. It really works. I will try this for my diabetes customer.
Ginger provides a variety of vitamins and minerals: Carbohydrate – 17.77 g Dietary Fiber – 2 g Protein – 1.82 g Dietary Fiber – 2 g Sugars – 1.7 g Sodium – 13 mg Vitamin B6 – 0.16 mg Calcium – 16 mg Iron – 0.6 mg Vitamin C – 5 mg Potassium – 415 mg Magnesium – 43 mg Phosphorus – 34 mg Zinc – 0.34 mg Folate – 11 mcg Riboflavin – 0.034 mg Niacin – 0.75 mg Iron – 0.6 mg (Figures above are per 100g of ginger)
I take this article from Medical news today.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
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Taka Update August 11, 2016

Taka Update August 11, 2016
Fish and More
I received big eye tuna yesterday. Our supplier said it was good one but it was Ok when I cut. It is great for red meat tuna but less fat makes me feel bad. I still can make negitoro dish but I sell this for sushi or sahimi ? It doubt.
Live scallop is coming today. We supposed to get on Monday. But less harvest and could not get. Do we eat too much? Maybe, and all fishes are in danger. We need to protect natural resources. I really worry about our food in the future. We can buy anything if we pay money. But this theory will be gone near future.
People like our grilled octopus dish. The meat is really tender and good with sea salt, pepper and lemon. We also carry Live lobster sashimi this weekend. You must try this.

Mexican mango is delicious and good for your body.

Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack. Here are 17 healthy reasons why you should be eating a mango every day.
Nutrition chart
One cup of mangoes (225 gms contain) contains the following percentages that apply to daily value.
105 calories
76 percent vitamin C (antioxidant and immune booster)
25 percent vitamin A (antioxidant and vision)
11 percent vitamin B6 plus other B vitamins (hormone production in brain and heart disease prevention)
9 percent healthy probiotic fibre
9 percent copper (copper is a co-factor for many vital enzymes plus production of red blood cells)
7 percent potassium (to balance out our high sodium intake)
4 percent magnesium
1. Fights cancer
Antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.
2. Keeps cholesterol in check
Mango has high level of vitamin C, pectin and fibres that help to lower serum cholesterol levels. Fresh mango is a rich source of potassium, which is an important component of cell and body fluids that helps to control heart rate and blood pressure.
3. Skin cleanser
Mangoes help you unclog your pores and add freshness to the face. Mangoes are applicable to any skin type. They help clear clogged pores that cause acne. Just slice a mango into thin pieces and keep them on your face for 10 to 15 minutes and then take bath or wash your face and see the results.
4. Alkalizes the body
According to natural health school.com, mango is rich in tartaric acid, malic acid and traces of citric acid that primarily help in maintaining the alkali reserve of the body.
5. Weight loss
Mango has a lot of vitamins and nutrients that help the body feel fuller. Also, the fibrous fruit boosts the digestive function of the body by burning additional calories, helping in weight loss.
6. Regulates diabetes
Not only the fruit but the leaves of mangoes are healthy too. For people suffering from diabetes, just boil 5-6 mango leaves in a vessel, soak it through night and drink the filtered decoction in the morning. This is helps in regulating your insulin levels.
Mango has a low glycemic index (41-60) so going a little overboard will not increase your sugar levels.
7. Aphrodisiac
Mango has aphrodisiac qualities and is also called the ‘love fruit’. Mangoes increase the virility in men. Vitamin E, which is abundantly present in mangoes, helps to regulate sex hormones and boosts sex drive.
8. Eye care
Did you know that mango is rich in vitamin A. One cup of sliced mangoes equals 25% intake of your daily need of vitamin A. Mangoes help in promoting good eye sight, fights dry eyes and also prevent night blindness.
9. Helps in digestion
Mango contains enzymes that help in breaking down protein. The fibrous nature of mango helps in digestion and elimination. It is is rich in pre-biotic dietary fibre, vitamins and minerals.
10. Heat stroke
When the sun is bogging you down this summer, just chop of a mango in a juicer; add a little water and a tbsp of sugar free or honey. This juice will instantly cool you down and prevent heat stroke.
11. Strengthens your immune
The deadly combination of vitamin C, vitamin A and 25 different kinds of carotenoids keep your immune system healthy.
12. Body scrub
Make a paste of mashed mango, honey and milk and use as a body scrub, you will feel that your skin is tender and smooth.
13. Aids concentration and memory
Studying for exams? This fruit is rich in glutamine acid– an important protein for concentration and memory. Feed mangoes to children who find it difficult to concentrate on studies.
14. High iron for women
Mango is rich in iron, hence it is a great natural solution for people suffering from anemia. Menopausal and pregnant women can indulge in mangoes as this will increase their iron levels and calcium at the same time.
15. Reduces Kidney Stones
In Chinese medicine, mangoes are considered sweet and sour with a cooling energy also capable of reducing the risk of kidney stone formation.
16. Perfect Snack
Instead of snacking on unhealthy chips and cookies, why not feast on slices of mangoes instead. They are perhaps one of the tastiest dehydrated fruits of all.
17. Stomach Tonic
Before going to bed put some 10 or 15 mango leaves in warm water and close it with lid. The next day morning filter the water and drink it in empty stomach. Do this regularly.
The article comes from health impact news. I eat when it is season. I make smoothie with banana and Greek yogurt. Women need to take more mango it is because it’s good for skin.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500

Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
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Taka Update August 2, 2016

Taka Update August 2, 2016
Fish and More
It’s Tuesday and this is Japanese fish delivery day. Akamutsu, Kinme-Dai, Aji are coming. I have Live Lobster today and tomorrow. And just bought fresh octopus. I cook this one and grille it, just like Greek style. European seabass is also available.
Uni is not bad. I have a few Japanese and Chilean. Canadian uni will start next week.

What’s New and Beneficial about Sweet Potatoes
• Sweet potatoes are one of the easiest vegetables to grow. They need very little maintenance and will grow in tropical or subtropical climates all year round. But they also do well in colder climates during the summer months.

While a sandy, well-drained soil is best, sweet potatoes will flourish in nearly every soil type. The hotter it is the faster they will grow. If you live in a non-tropical climate, sweet potatoes should be planted during spring, just after the last frost.

Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. This benefit may be particularly true for children. In several studies from Africa, sweet potatoes were found to contain between 100-1,600 micrograms (RAE) of vitamin A in every 3.5 ounces—enough, on average, to meet 35% of all vitamin A needs, and in many cases enough to meet over 90% of vitamin A needs (from this single food alone).
• Sweet potatoes are not always orange-fleshed on the inside but can also be a spectacular purple color. Sometimes it’s impossible to tell from the skin of sweet potato just how rich in purple tones its inside will be. That’s because scientists have now identified the exact genes in sweet potatoes (IbMYB1 and IbMYB2) that get activated to produce the purple anthocyanin pigments responsible for the rich purple tones of the flesh. The purple-fleshed sweet potato anthocyanins—primarily peonidins and cyanidins—have important antioxidant properties and anti-inflammatory properties. Particularly when passing through our digestive tract, they may be able to lower the potential health risk posed by heavy metals and oxygen radicals. For more details on purple-fleshed and orange-fleshed sweet potatoes, please see our Description section below.
• It can be helpful to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Of course, this minimal amount of fat can be very easy to include. In our Healthy Mashed Sweet Potatoes recipe, for example, we include 1 tablespoon of extra virgin olive oil, and with just this one tablespoon, each of our 4 servings for this delicious recipe provides 3.5 grams of fat.
• Some nutritional benefits from sweet potatoes simply may be easier to achieve if you use steaming or boiling as your cooking method. Recent studies show excellent preservation of sweet potato anthocyanins with steaming, and several studies comparing boiling to roasting have shown better blood sugar effects (including the achievement of a lower glycemic index, or GI value) with boiling. The impact of steaming is particularly interesting, since only two minutes of steaming have been show to deactivate peroxidase enzymes that might otherwise be able to break down anthocyanins found in the sweet potato. In fact, with these peroxidase enzymes deactivated, natural anthocyanin extracts from sweet potato used for food coloring may be even more stable than synthetic food colorings. This benefit isn’t limited to the food’s appearance since the anthocyanins have great health benefits as antioxidants and anti-inflammatory nutrients.
• Most dry beans and tubers have their own unique storage proteins. Soybeans have glycinins, potatoes have patatins, yams have dioscorins, and corn has zeins. While researchers have long been aware of sporamins—storage proteins in sweet potato—only recently has research shown some of their unique antioxidant properties. The potential health benefits of the sweet potato sporamins in helping prevent oxidative damage to our cells should not be surprising since sweet potatoes produce sporamins whenever subjected to physical damage to help promote healing.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500

Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
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Taka Update July 19. 2016

Taka Update July 19, 2016
Fish and More
It’s Tuesday and this is Japanese fish delivery day. Akamutsu, Kinme-Dai, Aji are coming. And I ordered Suma- Katsuo, Bonito. Bonito is summer fish. It is good with ginger ponzu sauce.
Tuna? Where is good tuna? It’s gone. I just go with yellow fin tuna. Big eye? Hawaiian big eye does not have any fat, Ecuador big eye does not have enough fat. The real season is coming in a month or so. I just wait.
Uni is also less supply despite of big demand. We carry Japanese uni only these days. But we might get Chilean uni today. And Canadian uni season is not coming yet. It supposed to start in July but our supplier said in August.
Poke is very popular in NYC right now, Poke Don is not like Poke-Mon. Diced tuna and avocado with some vegetables over sushi rice, it is called don. I make special poke sauce and serve lunch and dinner.
I try to make something new. And I reached live lobster sashimi. People love this dish. The meat is still alive after I cut , This freshness is amazing.
Ramen demand is still high. We have 4-5 ramen stores here and more stores are coming. But who can make good ramen? I don’t hear any good reviews. Broth is the most important factor of ramen. I try to make original broth with all meats and vegetables, fish stock.

Exercise recognized as one of the biggest influences for warding off cancer
This is from Natural News.
There has long been scientific consensus that an active lifestyle is one of the best ways to prevent cancer. But there has been debate as to how much exercise affects cancer risk directly, and to what extent the benefits seen in large studies simply come from the fact that people who are more active also eat better and are less likely to smoke.

Now a growing body of research is showing that exercise acts directly through an astonishing number of bodily mechanisms to reduce cancer risk, activate the immune system to fight cancers as they develop, and help the body survive cancer treatment.
Best of all, it takes only gentle exercise to start seeing benefits.

Adrenaline boosts immune system to fight tumors
In a recent study conducted by researchers from Copenhagen University Hospital, and published in the journal Cell Metabolism, the hormone adrenaline was found to play a key role in the link between exercise and cancer protection.

The researchers injected two groups of mice with cancer cells. The first group were kept in their cages round the clock, forcing them to be mostly sedentary. The second group had free access to activity wheels, allowing them to run as much as they wanted. The mice were then exposed to chemicals known to trigger liver cancer.

While three-quarters of the mice in the sedentary group developed cancer, only a third of the mice in the active group did so. Tumors were also 60 percent smaller in the exercise group. In addition, the tumors in the active mice contained higher levels of natural killer cells than the tumors in the sedentary mice. This indicates that the natural killer cells (a type of immune cell) were actively fighting the cancers in the more active mice, likely contributing to those tumors’ smaller size.

Prior research has shown that exercise boosts levels of both adrenaline and interleukin-6. Adrenaline is known to increase activity of natural killer cells, while interleukin-6 helps them target cancer cells.

To test whether adrenaline and interleukin-6 were responsible for the benefits seen in the exercising mice, the researchers injected the cancerous, sedentary mice with the two chemicals. The immune systems and tumors of the mice responded in the same way as seen in the exercising mice.

According to lead researcher Pernille Hojman, this therapy might be promising for people who are physically unable to exercise, but could never replace exercise in the able-bodied, she said, because adrenaline and interleukin-6 are not the only mechanisms by which exercise helps the body fight cancer and maintain health.

Don’t overdo it
Exercise also decreases levels of chronic inflammation in the body, thereby removing one of the major risk factors for cancer, heart disease and many other chronic conditions. Exercise may also help regulate cell replication. And when paired with a healthy diet, it also contributes to weight loss, which can also reduce cancer risk.

Another recent study, published in the journal Oncogene, found that exercise boosted mice’s levels of the neurotransmitter dopamine and led to tumor shrinking. When the action of dopamine was blocked, the tumors stopped shrinking.

Notably, this benefit was seen only in mice engaging in moderate exercise. Mice engaged in excessive exercise became fatigued, and their bodies’ defenses weakened. The benefits of exercise and dopamine vanished.

According to Liam Bourke of Sheffield Hallam University, who is leading a new study into whether exercise can delay cancer growth in humans, the evidence so far supports gentle rather than vigorous exercise.
“You don’t have to be an athlete to get the benefits,” Bourke said.
If you’re looking for a protein powder to support your own workout routine, consider Heritage Whey protein from the Natural News Store. This hormone-free, non-GMO whey protein has been tested for cleanness and purity. It is fortified with tapioca fiber to provide a sugary taste without sweeteners, and contains prebiotic fiber to support healthy digestion.

4600 Roswell Rd. Suite E110, Sandy Springs GA 30342 TEL404-851-1500
Website : takasushiatlanta.com E-Mail sushiandpassion@gmail.com
Facebook: https://www.facebook.com/TakaSushiAtlanta
Twiter : https://twitter.com/sushiandpassion
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