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Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
The Michelin Guide was published for Las Vegas in 2008 and 2009 [4] and covers restaurants located on the Las Vegas Strip, areas to the east and west of the Strip as well as Downtown Las Vegas. In 2010, the publication of the Michelin Guide was suspended for Las Vegas citing the economic climate. [5]
In 1991, the club chain became defunct. Thereafter, on October 6, 2006, a Playboy Club was opened in Las Vegas at the Palms Casino Resort, [1] and in 2010 clubs were opened as well in Macau [2] and Cancun. [3] In time, the Las Vegas club closed on June 4, 2012, [4] the Macao club closed in 2013, [5] [6] and the Cancun club closed in 2014.
The Boardwalk began as a 138-room Holiday Inn hotel with a restaurant, cocktail lounge, and meeting space with a capacity for 100 people. [2] Located at 3740 South Las Vegas Boulevard, [3] the hotel was designed by architect Homer Rissman, [4] and was completed in 1966. [4] [5] [6] It opened with a six-floor tower. [5] [6]
The Riviera (colloquially, "the Riv") [1] [2] was a hotel and casino on the northern Las Vegas Strip in Winchester, Nevada. [3] It opened on April 20, 1955, and included a nine-story hotel featuring 291 rooms. The Riviera was the first skyscraper in the Las Vegas Valley, and was the area's tallest building until 1956. Various hotel additions ...
Felicia Atkins (born 5 Apr. 1937, died 8 Dec. 2016 [1]) was an Australian born model.She was Playboy magazine's Playmate of the Month for the April, 1958 issue. Her centerfold was photographed by Bruno Bernard and Bill Bridges.
Nagoya kōchin: A special breed of free-range chicken that has been cross-bred between a Nagoya chicken and a Cochin. The time until maturity is 2.5 times that of broiler chicken and its meat is juicy and tender, without a strong scent. Toriwasa: Sashimi made of Nagoya kōchin, from the flesh, liver, heart, and gizzard.
In 1999, sales and revenue from pachinko parlors contributed 5.6% of Japan's ¥500 trillion GDP, and they employed over 330,000 people, 0.52% of all those employed in Japan. [3] However, the sales amount of these pachinko parlors is calculated based on the total amount that customers rented pachinko balls from pachinko parlors.