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Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Within Japan, Kobe is one of the three Sandai Wagyū, the "three big beefs", along with Matsusaka beef and Ōmi beef or Yonezawa beef. Kobe beef is also called Kōbe-niku (神戸肉, "Kobe meat"), Kōbe-gyū or Kōbe-ushi (神戸牛, "Kobe cattle") in Japanese. [1]
Afuri; Ajisen Ramen – Japanese ramen soup fast food chain; Bincho – a London-based Japanese restaurant styled on the traditional izakayas found throughout Japan; Hokka Hokka Tei – a bento take-out chain with over 2,000 franchises and company-owned branches throughout Japan
The supermarket sold a wide range of Japanese foods including a full range of Japanese dry goods, freshly made sushi and obento, fish, and Japanese-style meats for the purpose of dishes like yakiniku and shabu shabu. [8] Fresh fruit was flown in from Japan, [1] and a Japanese-style bakery was operated on site. [8]
He plans to offer Japanese beef tastings with wagyu from Hokkaidō and Kagoshima, along with Kobe. Diners can order it by the ounce and do a tasting with the different beefs, hopefully discovering ...
The Quons are a Chinese family that live in Edmonton, Alberta. They all run their restaurant, the Lingnan, owned by Kinman Quon. His wife, Amy Quon, owns the fast-food restaurant Chicken For Lunch in Downtown. The Lingnan features many traditional Chinese foods and drinks, and usually gets large numbers of customers.
Kobe (/ ˈ k oʊ b eɪ / KOH-bay; Japanese: 神戸, romanized: Kōbe, pronounced ⓘ), officially Kobe City (神戸市, Kōbe-shi), is the capital city of Hyōgo Prefecture, Japan. With a population around 1.5 million, Kobe is Japan 's seventh-largest city and the third-largest port city after Tokyo and Yokohama .
Nankin-machi in the 1930s. Nankin-machi originated in 1868, when Kobe's port was opened to foreigners including Chinese immigrants from Guangdong and Fujian.The newcomers settled in the western end of Kobe's foreign district, which soon became the focal point for subsequent Chinese migrants.
In 1971, he moved to Pune where he started a new restaurant "The Place: Touche". [6] The restaurant is still popular today, is managed by Farida Vachha, and carries the mantle of being the original sizzler restaurant of India. [7] In 1975, a businessman called Vazir Rizvi started his own restaurant (and later chain) called "Kobe Sizzlers" in ...