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The Attic (defunct) – a former 1,200 seat Smörgåsbord restaurant in West Vancouver, British Columbia, that was open from 1968 to 1981; Fresh Choice (defunct) – a former chain of buffet-style restaurants which operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa
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 ...
1. Kaze Japanese Restaurant Enjoy traditional hibachi-grilled food, sushi, and so much more at this restaurant! Come to Kaze Japanese Restaurant for some of the best hibachi and sushi rolls in ...
In 1968, it opened its first restaurant outside of New York City in Chicago. [12] In 1983, Aoki spun off 11 Benihana U.S. restaurants into a separate company, Benihana Inc., and sold 49.1% to the public. He maintained full control over the 39 non-U.S. restaurants through his original company, Benihana of Tokyo. [13]
A porcelain hibachi North American "Hibachi" cast iron grill. The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. [133] Nippon was also one of the first Japanese restaurants in the U.S. to grow and process their own soba [134] and responsible for creation of the now standard beef negimayaki dish. [135]
Wahlburgers is a reality television series on the A&E network in the United States that aired from January 22, 2014, to July 31, 2019. [1] It is a behind-the-scenes look at the titular chain of restaurants owned by chef Paul Wahlberg and his brothers, Mark and Donnie, as well as their home lives.
Some restaurants serve nam chim seafood to accompany seafood. When cooking mu kratha , a chunk of fat is commonly grilled at the apex of the pan to prevent food from sticking. In popular culture