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Nakayama spent three years working in Japan, including at Shirakawa-Ya Ryokan - a Japanese inn owned by her relatives. While at Ryokan, she trained under chef Masa Sato in the culinary art of kaiseki. Upon returning to the United States, Nakayama opened Azami Sushi Cafe which became popular for its omakase menu.
The UNESCO World Heritage Site Shrines and Temples of Nikkō encompasses 103 buildings or structures and the natural setting around them. It is located in Nikkō, Tochigi Prefecture, Japan.
In the U.S., omakase usually refers to an extended sushi dinner, ideally eaten at the sushi counter, where the chef prepares one piece of fish at a time, announces its name and origin, answers your questions, and guesses what else you might enjoy and how much more you'd like to eat. You expect to be brought the most perfect seafood available at ...
After more than 30 years of doing business from its location in Neartown, Niko Niko's expanded in 2010 by adding a kiosk in Market Square Park in Downtown Houston. [6] The 375-square-foot (34.8 m 2 ) "sidewalk cafe-style operation" focuses on "to-go" foods such as gyro sandwiches, shish kababs and hummus .
Jihei Ishii, author of the 1898 The Japanese Complete Cookbook (日本料理法大全), states that: "Yōshoku is Japanese food." [citation needed]Created in the Meiji era, it may not have as long a history as washoku (Japanese traditional dishes), yet there are yōshoku dishes which have themselves become traditional Japanese fare.
This beautiful vermilion lacquered structure is known as one of the three most beautiful bridges in Japan and is a gateway for Nikko. The bridge was registered as a World Heritage in December 1999. The Shinkyo measures 28 meters long, 7.4 meters wide, and stands 10.6 meters above the Daiya River.
The Zen of Fish: The Story of Sushi, from Samurai to Supermarket. HarperCollins. ISBN 978-0060883508. Corson, Trevor (2008). The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. Harper Perennial. ISBN 978-0060883515. Issenberg, Sasha (2007). The Sushi Economy: Globalization and the Making of a Modern Delicacy. Penguin. ISBN 9781592402946.
Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were.