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Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi Prefecture, Japan. He trained in Switzerland under Frédy Girardet, in France under Joël Robuchon, and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara, Kanagawa, and named it "La Napoule". He subsequently ...
ryōtei Japan Komatsu. A ryōtei (料亭) is a type of traditional Japanese restaurant. Traditionally, ryōtei only accept new customers by referral and feature entertainment by geisha, but in modern times this is not always the case. Ryōtei are typically places where high-level business or political meetings can take place discreetly.
Conveyor belt sushi ( Japanese: 回転寿司, Hepburn: kaiten-zushi), also called rotation sushi, is a type of sushi restaurant common in Japan. In Australasia, it is also known as a sushi train . Plates serving the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table, counter and seat. [1]
Sukiyabashi Jiro (すきやばし次郎, Sukiyabashi Jirō) is a sushi restaurant in Ginza, Chūō, Tokyo, Japan. It is owned by sushi master Jiro Ono. [2] He also previously operated it as the head chef, but stepped aside in favor of his son Yoshikazu Ono by 2023 due to ill health. [3] It was the first sushi restaurant in the world [4] to ...
Saizeriya (サイゼリヤ) is a Japanese chain of family-style Italian yōshoku restaurants, commonly abbreviated as "Saize" (サイゼ). It is managed by Saizeriya Co. (株式会社サイゼリヤ, Kabushiki-gaisha Saizeriya). Its headquarters are in Yoshikawa, Saitama. [1]
Food model. Food models, also known as fake foods, food figurines or " food samples " ( Japanese: 食品サンプル, romanized : shokuhin sampuru ), are scale models or replicas of a food item or dish made from plastic, wax, resin, or a similar inedible material. They are commonly used as mockups in restaurant display windows and shelves in ...
Abura kiri: drainer tray for oils. Agemono nabe: deep frying pot. Donabe: ceramic pot for use on an open flame. Hangiri: rice barrel. Makiyakinabe: rectangular pan for tamagoyaki. Mushiki and seiro: steamers. Otoshi buta: drop lid. Suihanki/rice cooker: electric appliance for cooking rice. suribachi and surikogi: grinding mortar and pestle.
Kappabashi-dori. Coordinates: 35°42′52″N 139°47′20″E. A giant chef marks the entrance to the southern end of Kappabashi-dori. Kappabashi-dori, also known just as Kappabashi ( Japanese: 合羽橋) or Kitchen Town, is a street in Tokyo between Ueno and Asakusa which is almost entirely populated with shops supplying the restaurant trade.
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