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Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
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.
This is an accepted version of this page This is the latest accepted revision, reviewed on 2 February 2025. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
The new business offers a variety of rolls, hibachi dishes and more. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
The bull is coming to Toy Town. The owners of El Toro, the popular upscale Fitchburg steakhouse, said they would soon be moving their restaurant – complete with a revamped, family-friendly menu ...
Although new restaurant growth slowed by 4% compared to last year, according to Yelp data from June 2024, new restaurant openings increased by 6% from May 2023 to April 2024 compared to May 2022 ...
Sea cucumber (Namako). Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian [3] Kamesashi (かめさし): Sea turtle sashimi [7] Kurage (水母, 海月): Jellyfish [9 ...
The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim. Food writer Andrew F. Smith observes that this claim stood uncontested for more than 20 years. [8] Others [9] [10] [11] attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan".