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Others [9] [10] [11] attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan". [ 5 ] [ 12 ] According to this account, Mashita began substituting the toro (fatty tuna ) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s ...
Masa (雅) is a Japanese and sushi restaurant in the Shops at Columbus Circle, on the fourth floor of the Deutsche Bank Center at 10 Columbus Circle, in Manhattan, New York City. [1] The restaurant was opened by Chef Masa Takayama in 2004. Located next door to the restaurant is Bar Masa, cheaper and offering an à la carte menu.
Sushi Yasuda is a Japanese sushi restaurant located at 204 East 43rd Street (between Second Avenue and Third Avenue) in the Midtown East area of Manhattan, New York City.. The restaurant was founded in 1999 by its former chef, Naomichi Yasuda of Chiba Prefecture, who returned to Japan in January 2011 to open a new restaurant in Tokyo, Sushi Bar Yasuda.
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
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In 1968, Tojo moved to Osaka to become a chef where he apprenticed at Ohnoya, a ryōtei restaurant. [ 2 ] [ 3 ] In 1971, he became a chef at an Osaka sushi restaurant. Shortly afterwards, in August 1971, Tojo moved to Vancouver, a city with only four Japanese restaurants at the time.
In 2018, City Barbeque was named to QSR ' s 40/40 list; [24] in 2017, it held the #48 spot on Restaurant Business ' s Future 50. [ 25 ] 2023 brought a win in the Nation’s Restaurant News Barbeque Showdown when City Barbeque was voted the winner by readers in a competition featuring top barbecue brands across the nation.
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