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Other Jones projects of note include the Hump, the sushi bar overlooking the runway at the Santa Monica Airport, the re-model of The Century Plaza Hotel in Los Angeles and its restaurant, Breeze; the Murad Inclusive Health Center in El Segundo, California; the Veggie Grill, in El Segundo, California; a re-style of the Grill on the Alley ...
Ribera Steakhouse (ステーキハウス リベラ, Stēkihausu Ribera) is a Japanese professional wrestling, boxing and mixed martial arts-themed steak house restaurant with two locations. The original location is in Gotanda , and there is a second, larger location in Shimomeguro .
Sushi Saito – a three Michelin star Japanese cuisine restaurant in Minato, Tokyo, primarily known for serving sushi; Yoshinoya – a Japanese fast food restaurant chain, it is the largest chain of gyūdon (beef bowl) restaurants; Tofuya Ukai - a tofu restaurant that serve dishes in "refined kaiseki stye" [8]
Nihonryori Ryugin (Japanese: 日本 料理 龍 吟 [1] lit. "Japanese cuisine singing dragon") is a Michelin 3-star fusion cuisine restaurant located in Hibiya, Chiyoda-ku, Tokyo. [2] [3] The chef is Seiji Yamamoto (山本 征治).
Kuma's Corner first opened in 2005 in Chicago's Avondale neighborhood. [1] Since then Kuma's has opened locations in Chicago's Fulton Market, as well as in Schaumburg and Indianapolis, [2] as well as a second Chicago location in Fulton Market.
Benihana (Japanese: 紅花, "Safflower") is a chain of Japanese restaurants. Originally founded by Yunosuke Aoki as a cafe in Tokyo in 1945, Benihana spread to the United States in 1964 when his son Hiroaki "Rocky" Aoki opened its first restaurant in New York City.
These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn. [3]: 8 [6] The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds). [7] [8] Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its ...
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.