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Blue C Sushi was founded by Steve Rosen, James Allard, Rusell Horowitz, and along with chef Shinichi Miura. The company's original Fremont location opened in 2003, followed by University Village in 2005. [2] The founders created a parent company, Madison Holdings Inc. to oversee both Blue C Sushi, Kaisho and their ramen business, Boom Noodle. [3]
Masayoshi "Masa" Takayama (高山 雅氏, Takayama Masayoshi) (born 1 May 1954) [1] is a Japanese chef and restaurateur. He is the owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. [2]
Gordon heads to Fair Lawn, New Jersey, to help Campania, an Italian restaurant where the staff treats the business like it is a frat house, joking around and drinking on the job, while the kitchen serves up one bad dish after another. Gordon has to act quickly before the owner's attitude and staff behavior force the restaurant to shut down ...
Jiro Ono (小野 二郎, Ono Jirō, born 27 October 1925) is a Japanese retired sushi chef and owner of Sukiyabashi Jiro, a sushi restaurant in Ginza, Chūō, Tokyo, Japan. [1] Ono is regarded by his contemporaries as one of the greatest living sushi craftsmen and is credited with innovating methods used in modern sushi preparation.
Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making sushi.
Sendai is also known for good sashimi, sushi, and sake. This is because Sendai is near several major fishing ports, such as Kesennuma, Ishinomaki, and Shiogama, and the fact that Miyagi Prefecture is a major producer of rice. There are many ramen restaurants in Sendai, and the area is known for a particular spicy miso ramen.
Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment [1] sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri.
In 2009, he decided to leave Argentina and move to Mexico after he found a job as a chef in the resort city of Puerto Vallarta, Jalisco. Tobares was particularly fond of Mexican cuisine. [8] In Jalisco, he worked as the main chef of Hotelito Desconocido, a luxurious boutique hotel in Tomatlán. He also worked at Nudoki Sushi Bar, an Asian ...
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