COULD someone with a little time on their hands please work out the distance covered if you laid all the sushi rolls eaten annually in Australian food halls end-to-end. Such calculations seem to be the way we quantify an unfathomable volume and, in this Seftel: Top 10 Asian restaurants (not Chinese/Japanese) Give these top spots a try for the cuisines of Korea, Vietnam, Thailand, India and Cambodia. Check out this story on azcentral.com: azc.cc/1FIAuna Mark Sohn brought a taste of Chicago to Bowling Green with his first restaurant, Big Al’s Chicago-Style on U.S. 31-W By-Pass, but for his newest restaurant, he went back to his Japanese roots. “I’ve always done Japanese from the get-go, but I’m In the latest change headed to the Mission, organic Japanese restaurant Minako, which recently lost its lease, is set to close this Friday, April 10. The restaurant, which is known for its homey Japanese small plates, including housemade umeboshi, has Using data collected from our list of the 101 Best Restaurants in Asia, we pulled the best japanese restaurants that specialize in sushi. One of them holds the No. 1 spot on that list (and, of course, this one too). In the novel Good Omens, one of the The busy owner of Musashi in Seattle and Bellevue decided to take a chance by opening a new restaurant on Capitol Hill. Gokan debuts with a soft opening Friday night. Gokan’s traditional and modern Japanese mix — complete with two tatami rooms .
Twenty-five years ago, when there were far fewer japanese restaurants in Virginia, Henry Wang, a Chinese immigrant and trained Japanese sushi chef, opened Kyoto Japanese Steak House & Sushi Bar in Chesapeake. Wang’s Japanese restaurant is now in Short Updated April 10, 2015 5:41 PM Where have all those old-school Chinese restaurants gone? Sleek Asian-fusion palaces, Chinese-Japanese hybrids and mammoth all-you-can-eat buffets have nudged most of them out of the picture. Most, but not all. Here are some If you dine at today’s top restaurants and are in awe of how they plate their food, how the dishes look like edible art, place their “modern” food beside traditional Japanese food from a century back, and see who started the minimalist trend. Remember the stern master in Jiro Dreams of Sushi? Toshio is serious about his craft but can't restrain his joy at opening a modern Japanese restaurant in a town brimming with bold eaters. "People here are educated. They know good food," he says. .
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