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  2. Kobe beef - Wikipedia

    en.wikipedia.org/wiki/Kobe_beef

    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]

  3. List of Japanese restaurants - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_restaurants

    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]

  4. Kitcho - Wikipedia

    en.wikipedia.org/wiki/Kitcho

    Kitcho (Kanji: 吉兆 Hiragana: きっちょう lit. "good omen") is a kaiseki (Japanese haute cuisine) restaurant chain group and one of the most famous ones in Japan.It was founded by Teiichi Yuki in 1930 in Osaka, and today runs restaurants in Osaka, Kyoto, Kobe, Fukuoka and Tokyo.

  5. Meet the new restaurant opening in West Des Moines that ... - AOL

    www.aol.com/meet-restaurant-opening-west-des...

    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 ...

  6. Kobe Steakhouse promotes kitchen assistant, makes her ... - AOL

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  7. Teppanyaki - Wikipedia

    en.wikipedia.org/wiki/Teppanyaki

    Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...

  8. Matsusaka beef - Wikipedia

    en.wikipedia.org/wiki/Matsusaka_beef

    It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices. [1]

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