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Port of Exit D.Places You Visited During Your Current Stay in Japan C.
〔A.全国調査 調査票〕 翻訳&レイアウト 20191225現在 【英語(English)】 〔調査員記入欄〕 year month day Dep Dep Flight's Destination 調査港 調査日 調査員名 回収票No. Flight No. /Place of Stopover General Statistical Consumption Trend Survey for Foreigners Visiting Japan CONFIDENTIAL Survey 〔A1. National Survey〕 A.Arrival date, port of entry and entry visa/status of residence ●C3.When was your last visit to Japan? (1 answer) □ This is the first time □ Within the past 3 years □ Within the past 10 years ●A1.When did you arrive in Japan? year month day □ Within the past 1 year □ Within the past 5 years □ More than 10 years ago (Please enter numbers.) 2 0 ●C3-2.For those who have visited Japan within the past 1 year. ●A2.At which airport or seaport did you land in Japan? (1 answer) How many times have you visited Japan in the past 1 year? □ The same airport (seaport) that I am leaving Japan from (Please enter numbers.) Number of visiting times □ A different airport (seaport) (Enter the name of the airport or seaport in Japanese.) in the past 1 year time(s) from the one that I am leaving (not including this time) Japan from ●C4.What was the main purpose of your current visit to Japan? (1 answer) ●A3.Please specify your entry visa/status of residence in Japan. (1 answer) □ Tourism/leisure □ Exhibition/trade fair □ Short-term stay of up to 90 days □ Issued multiple-entry visa □ Visiting family/friends □ International conference (for tourism, business, visiting relatives/friends, etc.) □ Honeymoon □ Company meeting □ Medical stay □ School-related trip (held offsite) □ Business □ Long-term -
Hotel Air. the World a Guest at TROX
lifesept/2011 magazine Hotel Air. The World a Guest at TROX. Contents Viewpoint lifesept/2011 magazine Air Changes ... Project report Sustainable Climate. The EMPORIO In Hamburg. ... This year’s ISH cast us in a positive light. Growth in our sector is on the rise – in Hotel Air. Page 004 The World a Guest at TROX. 2010, TROX generated global revenues of € 351.2 million – the third best result in the history of the company. Building activity is once again gathering in momentum, Science & Technology and we are particularly pleased that TROX air handling units were so well received Hotel Climate. Innovative Solutions In Demand. at the trade fair. Page 010 Highlights If, like myself, you travel a great deal and you too tasted hotel air for an entire week Hotels. Hotels. Hotels. during the ISH, then you can appreciate the benefits of a good climate of wellbeing. A Guest In The Best Hotels. We have dedicated this copy to the interesting and amusing topic of hotels. Special Page 018 attention has – along with many other entertaining stories – been paid to the three most important aspects in the technical equipment of a hotel: wellbeing, energy efficiency and Forum & Economy sustainability. It goes without saying that a good climate plays a crucial role in the well- Construction Boom Gathers Momentum. being factor of a hotel, but haven’t we all at some point witnessed the negative qualities Page 022 of hotels: noise, stale air, rooms that are too warm? Reportage For this reason, we at TROX are investing a lot of time and effort into noticeably At Hotel Mount Olympus. -
Takeout Menu
rice dishes rice balls sandwich ALL SANDO COMES WITH AONORI FRIES ONIGIRI "RICE BALL" GYU DON $14 $3 each or two for $5 TOKYO PHILLY SANDO $13 thinley sliced beef simmered in sweet soy with onion, green peas and soy, onsen egg, please pick flavor below Thinly sliced soy marinated beef with onion, pickled ginger over rice albacore tuna mayo swiss and cheddar cheese with aonori fries. house shio koji smoked salmon mentai mayo VEGETABLE ume shiso (v) SABA SANDO $13 TEN DON $11 Grilled Saba (mackerel), lacto fermented cumin vegetable tempura over rice, sweet soy $5 each or two for $9 cabbage, green curry aioli, pickled red onion, aonori fries Tenmusu TEN DON $13 riceball with shrimp tempura, seaweed sweet soy shrimp tempura, vegetable tempura, over KATSU SANDO $12.50 rice, sweet soy Spam musubi deep fried pork katsu, cabbage, katsu sauce, House made spam, ramen furikake, sesame karashi kewpie with aonori fries. KATSU DON $14 Fried Pork Katsu on top of rice with egg, osouzai "snacks" onion, dashi, soy, nori and ginger. TSUKEMONO $6.5 hot soba "dipping style" selection of house made pickled vegetables JAPANESE VEGETABLE PLEASE ENJOY WITHIN 30 MIN AFTER RECEIVED CURRY $10 GARLIC BUTTER EDAMAME $5 potato, celery, carrots, onion, side of rice sauteed edamame with butter, parsley, garlic, GARLIC MUSHROOM SOBA $19 add pork katsu for +4, beef +2 black pepper, chili flake *contains shrimp dipping style hot soba, matsutake, enoki, champignon, crimini, shitake mushrooms, garlic, shitake konbu broth BROCCOLI KARASHIAE $5 Broccoli marinated with karashi mustard, dashi, fried & tempura sesame and light soy JAPANESE BEEF CURRY SOBA $18 dipping style hot soba, Japanese curry, assorted ADDICTIVE BAMBOO $5 vegetables, bonito broth *contains shrimp BLISTERED SHISHITO $7 add pork katsu +$4 Bamboo shoots marinated in our house made chili fried shishito peppers with yuzu kosho aioli oil with green onion, garlic, sesame and *peanuts. -
Fundamentals of Hotel Management 77
Fundamentals of Hotel Management 77 2 FUNDAMENTALS OF HOTEL MANAGEMENT Among the important inputs which flow into the tourist system is tourist accommodation. Accommodation facilities constitute a vital and fundamental part of tourist supply and an important feature of the total tourist image of a country. Many countries have recognised the vital importance of accommodation industry in relation to tourism and their governments have coordinated their activities with the industry by way of providing attractive incentives and concessions to suppliers of tourist accommodation, which have resulted in the building up of various types of accommodation. For instance, availability of sites for tourist accommodation on liberal payment terms, special concessions in the form of long-term loans, liberal import licences and tax relief, cash grants for construction and renovation of buildings, and other similar concessions are provided to the accommodation industry. The United Nations Conference on International Travel and Tourism held in Rome in 1963 considered, in particular, problems 78 Principles of Hotel Management relating to means of accommodation. The Conference acknowledged the importance of means of accommodation, both traditional (hotels, motels) and supplementary (camps, youth hostels, etc..) as incentives to international tourism. The Conference recommended that governments should consider the possibility of including tourism projects, and particularly those relating to accommodation on the list of projects eligible for loans from their industrial or other corporations, and that, where required, they should establish special financial corporations for tourism. It also recommended that governments should give sympathetic consideration to the possibility of granting special facilities and incentives for accommodation projects. An adequate supply of accommodation suitably tailored to the requirements of the tourist market is one of the basic conditions of tourism development. -
Cocoro1-Dinner.Pdf
S ASHIMI S C Chef’s selection of sashimi 特上刺身盛合せ £ 70.00 Chef’s special selection S 7 7 selection of sashimi 7種刺身盛合せ £ 55.00 Chef’s selection 3 pieces each S 5 5 selection of sashimi 5種刺身盛合せ £ 38.00 Chef’s selection 3 pieces each S 3 3 selection of sashimi 3種刺身盛合せ £ 22.00 Chef’s selection 3 pieces each A la carte S ASHIMI 1 piece each Sa- 1 O-toro (大トロ) £ 5.50 Sa-12 Sea urchin (Uni うに) £ 6.50 Sa- 2 Chu-toro (中トロ) £ 4.50 Sa-13 Scallop (Hotate 帆立) £ 3.50 Sa- 3 Tuna (Maguro まぐろ) £ 3.50 Sa-14 Snow crab (Zuwaigani ズワイ蟹) £ 3.50 Sa-15 Sa- 4 Yellowtail (Hamachi はまち) £ 4.00 Botan shrimp (Botan ebi ぼたん海老) £ 5.00 Sa-16 Sa- 5 Sea bass (Suzuki 鱸) £ 3.50 Sweet shrimp (Amaebi 甘海老) £ 3.00 Sa- 7 Mackerel (Saba 〆鯖) £ 2.00 Sa-17 Squid (Ika いか) £ 2.50 Sa- 8 Salmon (Sake サーモン) £ 2.00 Sa-18 Octopus (Tako たこ) £ 2.50 Sa- 9 Salmon roe (Ikura いくら) £ 3.50 Sa-19 Fresh water eel (Unagi うなぎ) £ 3.50 Sa-10 Flying fish roe (Tobiko とびこ) £ 2.50 Sa-20 Surfclam (Hokkigai ほっき貝) £ 2.50 Sa-11 Omelette (Tamago 玉子) £ 1.80 N IGIRI N-C Chef’s selection of special nigiri 特上寿司盛合せ £ 30.00 8 nigiri sushi & 6 salmon roll sushi N-7 Assorted nigiri 寿司盛合せ £ 24.00 7 nigiri sushi & 6 cucumber roll sushi N-5 Saba no oshizushi 鯖の押し寿司 £ 15.00 8 marinated mackerel sushi A la carte N IGIRI 1 piece each Ni- 1 O-toro (大トロ) £ 5.50 Ni-12 Sea urchin (Uni うに) £ 6.50 Ni- 2 Chu-toro (中トロ) £ 4.50 Ni-13 Scallop (Hotate 帆立) £ 3.50 Ni- 3 Tuna (Maguro まぐろ) £ 3.50 Ni-14 Snow crab (Zuwaigani ズワイ蟹) £ 3.50 Ni- 4 Yellowtail (Hamachi はまち) £ 4.00 Ni-15 Botan shrimp(Botan ebi ぼたん海老) £ 5.00 Ni- 5 Sea bass (Suzuki -
Designing Hostels: Spaces Promoting Positive Cultural Interaction
ABSTRACT Title of Document: DESIGNING HOSTELS: SPACES PROMOTING POSITIVE CULTURAL INTERACTION Benjamin Bates, Master of Architecture, 2013 Directed By: Dr. Powell Draper, School of Architecture, Planning, and Preservation The focus of this architectural thesis is to create a design process diagram that takes into account the cultural and spatial features affecting interactions and apply it to the design of a hostel. The thesis utilizes concepts from sociology, specifically, Georg Simmel’s theories regarding objective and subjective culture as well as his five “fundamental qualities of space for communal life,” and applies them to the field of architecture taking into account virtual space as a sixth fundamental quality of space. This process can shed light on how to design space within a hostel, enhancing positive cross-cultural interactions by focusing the user’s attention on objective cultural expression rather than a subjective cultural one. Site, program, structure, form and building skin parameters were developed using matrices, cross referencing design options against one another and the specific cultural and spatial features selected for analysis. i DESIGNING HOSTELS: SPACES PROMOTING POSITIVE CULTURAL INTERACTION By Benjamin Michael Bates Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Architecture 2013 Advisory Committee: Professor Dr. Powell Draper, Chair Professor Garth Rockcastle Professor Madlen Simon ii © Copyright by Benjamin Michael Bates 2013 iii Disclaimer: The thesis or dissertation document that follows has had referenced material removed in respect for the owner's copyright. A complete version of this document, which includes said referenced material, resides in the University of Maryland, College Park's library collection. -
Time-Out-Tokyo-Magazine-Issue-22
• G-SHOCK GMW-B5000D Time out TOKYO AD (H297xW225) Discover regional Japan in Tokyo From the courtly refinement of Kyoto to the street smart vibes of Osaka and the tropical flavour of Okinawa, Japan is an amazingly diverse country, with 47 prefectures having their own unique customs, culture and cuisine. Oh Inside yes, the amazing regional cuisines, which keep travellers salivating on every step of a Japanese journey, from the seafood mecca of Hokkaido in the cold north to Fukuoka, the birthplace of the globally famed tonkatsu ramen in the April – June 2019 southern Kyushu prefecture. We know it all too well, the struggle is real: there are too many places to visit, things to do, food to eat – and too little time to do it all. But the good news is that you can easily experience the best of regional Japan right here in Tokyo. Think of our city as a Japan taster, which will inspire you to go visit a different part of the country. START YOUR EXPLORATION ON PAGE 24 â Swing this way The best jazz bars and venues in Tokyo PAGE 60 â KEISUKE TANIGAWA KEISUKE Tsukiji goes dark The former fish market reinvents itself as a nightlife destination PAGE 62 GMW-B5000D â KEISUKE TANIGAWA KEISUKE KISA TOYOSHIMA Playing footsie For heaven’s sake Evolution End a long day of sightseeing Where to savour the drink at these footbath cafés of Japan: sake PAGE 50 PAGE 40 â â back to the HOGUREST PIPA100/DREAMSTIME Origin â FEATURES AND REGULARS 06 Tokyo Update 12 Courtesy Calls 14 Open Tokyo 18 To Do 24 Discover regional Japan in Tokyo 44 Eating & Drinking 48 Shopping & Style 50 Things to Do 54 Art & Culture 58 Music 62 Nightlife 64 LGBT 65 Film 66 Travel & Hotels 70 Getting Around 74 You know you’re in Tokyo when… SMARTPHONE LINK MULTI BAND 6 TOUGH SOLAR * Bluetooth® is a registered trademark or trademark of Bluetooth SIG, Inc. -
Hospitality Management and Public Relations
HOSPITALITY MANAGEMENT AND PUBLIC RELATIONS BTS MULTIPLE CHOICE QUESTIONS 1. If you are staying in a five star hotel , you are an a) Extra high budgeted tourist b) Guest of the hotel c) Middle budgeted tourist d) Guest of the company that has invited you 2. A Dharamshala is suitable for a) Those business man who can stay in graded hotels b) Low income families c) Only rich merchants d) All the above 3. What is the main feature of a time share establishment a) It is a private property b) Its rooms / resources are shared by guests / tourists according to specified time schedules. c) It is a facility of one star grade d) None of these 4. In a single bedroom , the number of glasses given to the guests is a) 1 b) 2 c) 4 d) None of these 5. Where is hotel Ashok located in New Delhi a) Jor Bagh b) Chanakya puri c) Sunder Nagar d) New Friends Colony 6. The guest enters into a large hotel from its a) Lobby b) Front Office c) Reception d) Restaurant 7. Cocktails are mixed only by expect cocktail makers or experienced bar tenders. Infact, they are proud of their skills. Why is that so ? a) Cocktails are difficult to make b) It is important to mix different liquors and fruit juices in a correct proportion , the guest should not digest on add cocktail and become sick c) They are at the forefront of the sales departments in the bar and so, they feel proud of their cocktail making skills. -
TAKIGAWA up Close and Personal HOME with the Face of the Tokyo RUN HERO 2020 Olympic Bid Interview with Record Breaking Baseball Superstar, Wladimir Balentien
NOVEMBER 2013 Japan’s number one English language magazine CHRISTEL TAKIGAWA Up close and personal HOME with the face of the Tokyo RUN HERO 2020 Olympic bid Interview with record breaking baseball superstar, Wladimir Balentien KANSAI YAMAMOTO From Aladdin Sane to high-speed trains: We talk to the man who dressed David Bowie ALSO: Akita in Gold, Craft Beers, a Taste of Nagoya Cuisine, Movies, Events, and much more . NOVEMBER 2013 CONTENTS 7 KANSAI YAMAMOTO The designer reflects on fashion and larger-than-life Super Shows 10 16 18 CHRISTEL TAKIGAWA WLADIMIR BALENTIEN AKITA’S GOLDEN MONTH The ambassador of omotenashi looks Coco from Curaçao, the slugger who From a shining lady by the lake to a bird forward to Tokyo 2020 broke a 49-year-old record that lays a golden egg 12 The Lexus Six 22 Hitsumabushi Bincho 34 Movies Innovation and modern features combine A Nagoya unagi master with plans to send Tom Hanks sets sail, an anime icon’s return, in an aggressively tuned package the cuisine overseas and the story of Jackie Robinson 20 Elana Jade 24 DevilCraft 36 Agenda An oasis for skin, mind and body in the Fiendishly popular craft beer and pizza, Theater; festivals for food, drink and heart of Azabu-Juban now in two locations culture; and music by the score 21 Vacation Veranda 30 People, Parties, Places 38 Back in the Day A lifestyle designer who creates living What’s been happening around Tokyo, Major League Baseball’s All-Star Game rooms under the stars from the embassies to the clubs comes to Tokyo—November 1988 FROM THE EDITOR ovember, a month of mostly cloudy skies, isn’t necessarily NOVEMBER 2013 the best time for stargazing. -
JF März 2005
Liebe JF-Leserinnen und -Leser, in diesem Jahr wird Japan, das bei der Weltausstellung in Hannover (2000) u.a. mit seinem Papierpavillon Besucher beeindruckte, als Gastgeber der EXPO fungieren. Dies ist uns Grund genug, Ihnen die Präfektur Aichi näher vorzustellen, in der sich vom 25. März bis zum 25. September sechs Monate lang über 120 Länder und in- ternationale Organisationen dem Thema „Weisheit der Natur“ (Nature‘s Wisdom) widmen werden. Doch hat Aichi mehr zu bieten als „nur“ die EXPO 2005. Wer etwas Zeit erübrigen kann, sollte unbedingt die Gelegenheit nutzen, sich in der Umgebung umzuschauen, wofür wir Ihnen einige Tipps geben möchten. Willkommen in Aichi ! AICHI liegt im Herzen Japans, in der Chūbu- yota Hakubutsukan) in Nagakute (Toyota-City), aus Toyohashi; bis heute lehrt zudem an der Region im Zentrum der größten der vier Haupt- in dem rund 100 Jahre Kfz-Geschichte zu erle- Nagoya University der Chemiker NOYORI inseln, Honshū. Eingerahmt wird Aichi von den ben sind, auf keinen Fall entgehen lassen. Ryōji (*1938, Nobelpreis für Chemie 2001). Präfekturen Gifu und Nagano im Norden, Shi- Technikfreaks reizt zudem vielleicht das Com- Bedeutende Tochter der Region ist ICHIKA- zuoka im Osten, dem Pazifik im Süden und Mie memorative Museum of Industry and Tech- WA Fusae (1893-1981), eine der führenden im Westen. Es hat eine Fläche von über nology (Sangyō Gijutsu Kinenkan) in Nagoya. japanischen Frauenrechtlerinnen Japans, die 5.100qkm, macht damit ungefähr 1,4% der Ge- Dass Aichi auch in Bereichen wie Chemie, Zeit ihres Lebens für die Gleichberechtigung samtfläche Japans aus und zählt mit mehr als Stahl, Textilien, Lebensmittel und Keramik eine und für bessere Bildungsmöglichkeiten für 7,15 Mio. -
A Popular Dish Enjoyed in Restaurants, at Home, and As Souvenirs
A popular dish enjoyed in restaurants, at home, and as souvenirs. Miso-nikomi Udon Noodles Unique thick Udon noodles served piping hot in a rich miso based soup, and eaten directly from an earthenware pot. The noodles offer a firm texture, and the quality soybean miso also retains its full flavor despite being boiled. Origins The kneaded flour dough is thrown into the pot and boiled, in the simple home cooking style of Edo period Japan. The boiling of a single serving of thick firm noodles in an earthenware pot is said to have begun at“Yamamotoya” in Osu, Nagoya City, in the Taisho period. Availability A popular dish enjoyed almost anywhere in Aichi Prefecture. Udon packs for home use have over half a century's history. Popular as souvenirs and gifts too. What is Nagoya Meshi? What is Nagoya Meshi? Greater Nagoya Gourmet Nagoya Meshi is the cultural cuisine unique to Nagoya City and Nagoya Meshi doesn’t just apply to the delicious cuisine of Nagoya Aichi Prefecture, enjoyed by the locals at home and in eateries, and City, but the Greater Nagoya region, including Aichi and the includes Miso-Katsu (deep fried pork cutlets covered in rich miso surrounding Tokai area, a region long associated with soybean miso sauce) Tebasaki (spicy Nagoya fried chicken wings), Hitsumabushi culture. Miso is a thick, dark paste peculiar to the Tokai area, made (grilled eel served on a bed of rice and enjoyed in three different ways from aged, fermented soybeans and salt. The strong flavor is eaten with different condiments) and so much more. -
Ibps Rrb Officer Scale-I & Office Assistant Capsule 2015
IBPS RRB OFFICER SCALE-I & OFFICE ASSISTANT CAPSULE 2015 Dear Readers, second divides the banks into two categories: scheduled banks Here we are providing you the most awaited capsule which you and non-scheduled banks. In both of these systems of all were demanding for the upcoming banking exams mainly categorization, the Reserve Bank of India, or RBI, is at the center IBPS RRB 2015. of the banking structure. It holds the reserve capital of all In this capsule we have included the Current Affairs, Banking commercial and scheduled banks in the country. Awareness, Static Gk and other sections which are important for Scheduled Banks the upcoming bank exams. The eligibility criteria exist for scheduled banks: Also, in the last we have provided the previous year GK questions a) The first of which entails carrying on the business of banking asked in RRB and other banking exams, so that you all can have in India. an idea about the topics from which the question can be asked. b) All scheduled banks must maintain a reserve capital of 5 lakhs On the basis of last year GK questions, here is the expected rupees in the Reserve Bank of India. pattern for this year RRB. Rememer that the pattern is mainly c) These are registered under the second schedule of RBI Act, from the analysis and it can be changed a bit. 1934. According to our analysis, the break-up of GK portion can be like: S.N Topic of GA No. of questions 1 Banking Awareness 10-15 2 Banking Current Awareness 3-5 3 New Appointments (National/ 2-3 International) 4 National/International Events 3-4 5 Economy/Business News 2 6 Sports 2 7 Awards & Honours 2-3 8 International Orgzn 1 9 Days 1-2 10 Miscellanoeus: Country/Currency, 10 RBI CM/Governors, Head Quarters, Days, 2) RBI AND ITS ROLES Dances, Dams, Power Plants, etc RBI is the central Bank of India and controls the entire the entire 11 Books & Authors 1-2 money issue, circulation and control by its monetary policies and 12 Government Schemes 2 lending policies.