Yakiniku Matsuyama the Three Top Brands of Wagyu Kobe Beef Kobe Beef Is Premium Branded Beef That Japan Boasts to the World

Total Page:16

File Type:pdf, Size:1020Kb

Yakiniku Matsuyama the Three Top Brands of Wagyu Kobe Beef Kobe Beef Is Premium Branded Beef That Japan Boasts to the World 焼 肉 松 山 Yakiniku Matsuyama The three top brands of Wagyu Kobe beef Kobe beef is premium branded beef that Japan boasts to the world. Please enjoy highest grade beef. ◆ Kobe beef loin 神戸牛ロース 7,000yen(includes tax 7,560 yen) ◆ Kobe beef rib 神戸牛リブ 7,000yen(includes tax 7,560yen) Nagano premium branded beef Shinshu beef “Shinshu beef” is a type of Wagyu characterized by a delicate, rich flavor and prime quality that is the pride of Japan worldwide ◆ Premium beef loin プレミアム牛ロース 2,300yen(includes tax 2,484yen) ◆ Premium beef rib プレミアム牛リブ 2,300yen(includes tax 2,484yen) Yukhoe ◆ Choice yukhoe 1,200yen 特選ユッケ (includes tax1,296 yen) It uses one by one carefully Yakiniku selected high-quality meat ◆ Special 'salted tongue' 1,300yen includes tax 1,404 厚切り上塩タン ( yen) ◆ Beef tongue with salt and green onions ねぎ塩タン 980yen(includes tax 1,058yen) ◆ Salted tongue 900yen(includes tax 972yen) Loin 塩タン ◆ Special loin 1,200yen(includes tax 1,296yen) 上ロース ◆ Loin 900yen(includes tax 972yen) ロース ◆ Deluxe Chuck Rib 1,200yen(includes tax 1,296yen) 上カルビ ◆ Chuck rib 850yen(includes tax 918yen) Lean meatカルビ ◆ Outside Skirt 850yen ◆ Sirloin butt 1,100yen ハラミ (includes tax 918yen) ラムヘレ (includes tax 1,188yen) ◆ Top blade 1,100yen ◆ Esophagus 1,100yen ミスジ (includes tax 1,188yen) ネクタイ (includes tax 1,188yen) ◆ Aitchbone 1,100yen イチボ (includes tax 1,188yen) Pork・Chicken ◆ Shinshu Pork 650yen 信州ポーク (includes tax 702yen) ◆ Fatty pork 650yen 豚トロ (includes tax 702yen) ◆ Shinshu Herb Chicken 650yen 信州ハーブチキン (includes tax 702yen) Beef offal ◆ First stomach 700yen 上ミノ (includes tax 756yen) ◆ Liver 650yen 上レバー (includes tax 702yen) ◆ Beef offal 600yen ホルモン (includes tax 648yen) ◆ Third stomach 550yen センマイ (includes tax 594yen) ◆ Herb sausage 400yen ハーブソーセージ (includes tax 432yen) ◆ Thick-sliced bacon 400yen 厚切りベーコン (includes tax 432yen) ◆ Roasted garlic 400yen にんにくオイル焼き (includes tax 432yen) ◆ Seafood set 800yen ( shrimp/squid/Scallops ) (includes tax 864yen) 海鮮セット ( 海老 / イカ / ホタテ ) ◆ Seasonal vegetables set 500yen ※Please ask our staffs if you would like to know specific ingredients. (includes tax540yen) 季節の野菜盛り4品 It's cheaper if you buy them as a set. Recommended Matsuyama set Yakiniku set Extra large portion set (This dish serves for two to three.) (This dish serves for two.) (This dish serves for three to four.)1,200g 400g 松山セット 500g 焼肉セット 特盛りセット 4,300yen 3,000yen 8,000yen(includes tax 8,640yen) (includes tax 3,240yen) (includes tax 4,644yen) Salted tongue / Loin / Short rib/Skirt Salted tongue / Special loin Deluxe Chuck Rib/Skirt Loin / Chuck rib Deluxe Chuck Rib/Skirt Shinshu Herb Chicken / Herb sausage First stomach / Beef offal Shinshu Pork Seafood / Vegetables Motsunabe Motsunabe is a type of nabemono in Japanese cuisine, which is made from BEEF or PORK offal. A hot pot (i.e. nabe) is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper,or miso. CHAMPON noodle are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used. limited Motsunabe もつ鍋 time Soy soup salt sauce offer 塩 醤油 solo1,500yen (includes tax 1,620yen) *Order at least for two persons, please. ※ 2名様からご注文いただけます。 A la carte Side dishSoup ◆ Egg soup 500yen 玉子スープ (includes tax 540yen) ◆ Seaweed soup 500yen わかめスープ (includes tax 540yen) ◆ Spicy Beef Soup with Vegetables 600yen ユッケジャンスープ (includes tax 648yen) Rice ◆ Rice (large)300yen ライス (includes tax 324yen) (medium)250yen (includes tax 270yen) (small)200yen (includes tax 216yen) ◆ Gukbap 600yen クッパ (includes tax 648yen) ◆ Chuck Rib gukbap 800yen カルビクッパ (includes tax 864yen) ◆ Bibimbap( soup set) 800yen ビビンバ ( スープ付き ) (includes tax 864yen) (soup set) 900yen ◆ Mathuyama-Don 972 松山丼 ( スープ付き ) (includes tax yen) Bowl of rice topped with Shigure of beef,scrambled egg,Welsh onions *Shigureni is a kind of tsukudani (small fish, shellfish, konbu (a kind of kelp used for Japanese soup stock), etc. boiled in sweetened soy sauce) cooked with ginger. Noodles ◆ Cold-noodle(in Korean style) 700yen 冷麺 (includes tax 756yen) Kimchi,Namul,salad ◆ Chinese cabbage kimchi 350yen 白菜キムチ (includes tax 378yen) ◆ Japanese white radish kimchi 350yen 大根キムチ (includes tax 378yen) ◆ Cucumber kimchi 350yen きゅうりキムチ (includes tax 378yen) ◆ Assorted Kimchi 800yen キムチ盛り合わせ (includes tax 864yen) ◆ Spicy Cod Innards 400yen チャンジャ (includes tax 432yen) ◆ Korean Dried Seaweed Sheets 250yen 韓国海苔 (includes tax 270yen) (大)300円(税込 324 円) ◆ Namul Assorted 600yen (中)250円ナムル盛り合わせ(税込 270 円) (includes tax 648yen) (小)20◆0円 Kotchori(税込 216 円) (instant type of Kimchi) 650yen チョレギサラダ (includes tax 702yen) 600円(税込 648 円) ◆ Korean lettuce 400yen 800円サンチュ(税込 864 円) (includes tax 432yen) *seconds on cabbage 200yen(includes tax 216yen) 800円(税込 864 円※キャベツのおか) わりは別途200円(税込 216円)頂戴いたします。 90Dessert0円(税込 972 円) ◆ Mango pudding 300yen(includes tax 324yen) マンゴープリン ◆ Dark molasses pudding 300yen(includes tax 324yen) 黒蜜プリン ◆ Ice cream 300yen(includes tax 324yen) アイスクリーム drink JAPANESE SAKE HAKUBA NISHIKI One 480yen ◆ (一合) (includes tax 518yen) 白馬錦 (Cold sake,Hot sake) ( 冷・燗 ) Two 780yen (二合) (includes tax 842yen) ◆ HAKUBA NISHIKI 880yen 白馬錦・生酒 Unpasteurized sake (includes tax 950yen) ◆ Draft beer small 300yen(includes tax 324yen) 生ビール ( 小 ) ◆ Draft beer medium 500yen(includes tax 540yen) 生ビール ( 中 ) ◆ Sapporo Black Label medium 550yen(includes tax 594yen) サッポロ黒ラベル中瓶 ◆ Highball 400yen(includes tax 432yen) ハイボール ◆ Shochu made from wheat(Iichiko) 400yen 焼酎 ( 麦 ) いいちこ (includes tax 432yen) ◆ Shochu made from potato(Tomino Houzan) 500yen 焼酎 ( 芋 ) 富乃宝山 (includes tax 540yen) ◆ Shochu Highball(Lemon/Grapefruit/Lime) each 380yen 酎ハイ ( レモン / グレープフルーツ / ライム ) (includes tax 410yen) ◆ Glass of wine(Red/White) each500yen グラスワイン ( 赤 / 白 ) (includes tax 540yen) ◆ Bottle of Wine Lorimer each2,000yen (Australia)(Red/White) ボトルワイン ロリマー ( 赤 / 白 ) (includes tax 2,160yen) ◆ Bottle of Wine Valdivieso Cabernet Sauvignon each3,000yen (Chile)(Red/White) ボトルワイン バルディビエソカベルネ・ソーヴィニヨン ( 赤 / 白 ) (includes tax 3,240yen) ◆ Oolong teaウーロン茶 soft drink ◆ Orange juice オレンジジュース each300yen ◆ Colaコーラ (includes tax 324yen) ◆ Ginger ale ジンジャエール.
Recommended publications
  • 9789401437578.Pdf
    CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
    [Show full text]
  • Hakata-Rou Grand Menu
    All prices are tax excluded. Simmered Dishes Sashimi (sliced raw fish) We will serve selected seasonal ingredients Local speciality of old Chikuzen province, a standard dish of the Hakata people from around Kyushu in the best condition.En- joy the good taste of Yobuko squid and the Kyushu Delicacies Hakata Gameni 780 yen Chicken and root vegetables simmered in a sweet and savory sauce Fukuoka taste of Gomasaba Mackerel. Original salt ponzu (citrus sauce) with a refreshing taste Local speciality of old Buzen province, the taste of mom’s cooking Our Most Popular Gomasaba Mackerel with Secret Sauce 1,000 yen Motsu in Ponzu 520 yen Mackerel Nukadaki 820 yen Mackerel simmered in a mildly spicy sweet and savory sauce Live Squid Sashimi from the sea near Kyushu from 2,000 yen Recommendation (pork dumplings) After sashimi, choose from tempura, baked with salt, Boiled White Motsu of Hakata New-taste Soup Gyoza 880 yen Boiled White Motsu of baked with garlic oil or simmered. Domestic Cattle in Ponzu 680 yen Domestic Cattle in Ponzu Freshly Deep-fried Lotus Champon noodles to finish 300 yen (citrus sauce) (citrus sauce) Root Stuffed with Mustard Marbled Raw Horse Meat, direct from Kumamoto 2,580 yen With our proud tangy ginger dashi stock Our Most Popular Gomasaba Mackerel Hakata New-taste Soup Gyoza with Secret Sauce Live Squid Sashimi from the sea near Kyushu Spicy and addictive flavor, with boiled and rolled wakegi green onion Whale Meat Negima (with green onion) 980 yen Assorted Seasonal Sashimi 2,480 yen Freshly Deep-fried Lotus Root Stuffed
    [Show full text]
  • Feel More Alive / in Higashi-Matsushima
    Tohoku Shinkansen Shinkansen Tohoku Tohoku 4 Ishinomaki city Tsukidate IC JR Rikuu-East Line 47 45 Furukawa IC 108 JR Ishinomaki Line Sanriku Expressway Furukawa Misato Town Tohoku Expressway Naruse Ishinomaki Onagawa Oku-Matsushima IC JR Senseki Line Tomiya JCT Ishinomaki port IC JR Senzan Line Rifu JCT Sendai Higashi-Matsushima City Sendai Minami IC Higashi- 4 Wakabayashi JCT Matsushima City Sanriku Expressway Murata JCT Rikuzen-Akai Station Yamoto IC Higashi-Yamoto Station To Ishinomaki Higashi-Matsushima City Hall 45 Yamoto station Naruse Oku-Matsushima IC Japan Air Self-Defense Force, Matsushima Air Base Naruse JR Senseki Line River your Higashi-Matsushima guidebook! Discovery Center Higashi-Matsushima City Hall, Naruse Office Kazuma station Higashi-Matsushima Tourist Association Yamoto Seaside Park Rikuzen-Ono Station Town of Matsushima Yoshida River To Matsushima・ Nobiru Station Sendai Rikuzen-Otsuka Station Higashimatsushima City Great East Japan Earthquake Recovery Memorial Park Tona Station Ishinomaki Bay Oku-Matsushima Nobiru Beach Lane Hotel Oku-Matsushima Clubhouse Matsushima Bay KIBOTCHA Oku-Matsushima Pleasure Boat Information Center (in Aomina) Otakamori Satohama The Historical Museum of Jomon Village, Miyato Oku-Matsushima Island Murohama Oku-Matsushima Experience Network Ohama Sagakei Gorge Feel More Alive / Tsukihama in Higashi-Matsushima Transportation Guide Sendai station Tohoku Shinkansen Tokyo JR Senseki-Tohoku Line about 95 minutes about 40 minutes To the land of whispering winds and blue seas JR Senseki Line Matsushima
    [Show full text]
  • February 2017 Ajet
    AJET News & Events, Arts & Culture, Lifestyle, Community FEBRUARY 2017 Closeted: A CIR’s take on being out in Japan Valentine’s Day Guide: What makes a great Valentine’s Day date? Love, that’s what What a Musical World: AJET Charity Musical Spotlight Fear Factor: Nabe style - Yeah you can actually eat this stuff Saga International Balloon Festival: As sensational and uplifting as the balloons she was watching The Japanese Lifestyle & Culture Magazine Written by the International Community in Japan1 CREDITS & CONTENT HEAD EDITOR HEAD OF DESIGN & SOCIAL MEDIA Timothy Saar LAYOUT Abbie Philpott Ashley Hirasuna Farrah Hasnain ASSITANT EDITOR Lilian Diep ASSISTANT DESIGNER COPYEDITING Leia Atkinson Korellia Schneider SECTION EDITORS Amy Brown Lauren Hill Kelsey Lechner COVER PHOTO Sarah Pragnell CONTRIBUTORS Annamarie Carlson Dawn Wyruchowski Michael Sosnick Joji Suzuki Sabrina Zirakzadeh TABLE OF CONTENTS Kymberlee Morris Travis Shaver PHOTO Michelle Belmont Pameline Kang Illaura Rossiter Monique Coutour Jessica Williams Nick Lavin Dylan Brain ART & PHOTOGRAPHY Richard Thornton Lara Bigotti Giovanni Perez Ruth Gadia Subane Abdi May Zhang Sam Ramdani Emma Riley Christopher Meneses Steffi Kowlesar Joshua Francis Orrin Heath Steven Thompson Marissa Beale Illaura Rossiter Xan Wetherall Jennifer Sherman Sarah Pragnell Emma Hanashiro Francesca Abbondanza-Bergeron Erica Grainger Jaymie Udan Roxanne Ghezzi Joji Suzuki Kymberlee Morris Maria Chaverri Michelle Belmont Monique Coutour Ruth Gadia Sam Ramdani Steffi Kowlesar Steven Thompson Leia Atkinson This magazine contains original photos used with permission, as well as free-use images. All included photos are property of the author unless otherwise specified. If you are the owner of an image featured in this publication believed to be used without permission, please contact the Head of Graphic Design and Layout, Ashley Hirasuna, at [email protected].
    [Show full text]
  • Miyako Letter
    NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.125 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 07/01/17 TSUKEMEN “Dipping Noodle” SESAME SEEDS LA-YU MENMA PORK BELLY CHASHU SLICED CHILI HIROSHIMA STYLE SPICY TSUKEMEN SOUP GYOKAI TSUKEMEN MOMI-NORI NARUTO GARLIC CHIPS KIZAMI-NORI TEMOMI MEN CURL RAMEN Hiroshima has it’s own style of ramen called This is a seafood flavored dipping #52360 1 IRI SHIRO GOMA, KUKI 12/2.2lbs. #52799 10# MIYAKO IRI SHIROGOMA 3/10lbs. “Hiroshima-Fu Tsukemen.” This Hiroshima soup-base from Wakou. They used pork #20737 KUKI JUNSEI GOMA LA-YU 6/1.8lit. #30409 1 KARAKUCHI LA-YU CHIYODA 6/1.65lit. Tsukemen dipping sauce is made from soy bones and chicken dashi to create this #62886 MTC SHOYU MENMA AJITSUKE 12/2.2lbs.#62887 RAMEN-YO MENMA AJITSUKI 15/2.2lbs. sauce, vinegar and chili oil. Add sesame full-bodied soup base, blended with dried seeds and more chili oil if you prefer. Also bonito and fish powder. This soup base #70442 F-ORGNL PORK BELLY CHASHU 22lbs./cs. (ab.14-18pcs.) #4265 3 SLICED PEPPER 3825/1oz. you can use this dipping sauce as a salad can be used for making regular ramen and #7110 F-SUN TEMOMI RAMEN #18 50/5.5oz. #40089 F-#20 W CURL NAMA RAMEN, NO EGG 50/5.0oz. dressing, tofu or gyoza dipping sauce. Maze-men mixed noodle as well. No MSG. #52689 GARLIC CHIPS 1kg, S&B 10/1kg #64394 1 MOMI NORI, URASHIMA 30/20g (0.7oz.) #23000 HIROSHIMA STYLE TSUKEMEN #15454 TSUKEMEN SOUP BASE, WK #63893 TOKUYO KIZAMI NORI 12/3.5oz.(2mm) #62009 KIZAMINORI URASHIMA 20/0.35oz.(2mm) SAUCE 6/1L 12/2.2lbs.
    [Show full text]
  • COVID-19 Has Changed Everything, but Stripes Is Still Here For
    VOLUME 7 NO. 18 SEPTEMBER 25 – OCTOBER 1, 2020 SUBMIT STORIES TO: [email protected] STRIPESJAPAN.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO ChiHon from Korea ZAMA BIDS FAREWELL TO MILITARY WORKING DOG PAGES 2-3 BELOVED YOKOTA CASHIER DEPARTS COMMISSARY Shoji PAGE 4 from Okinawa Hiro from Yokosuka CELEBRATE THE RISE OF JAPAN’S RAILWAYS ON OCT. 14 PAGES 6-7 COVID-19 has changed everything, but Stripes is still here for you JAPANESE DISHES YOU MUST TRY AT BY DENISSE RAUDA, butter — but how do we write about plac- LEAST ONCE! STRIPES JAPAN PAGES 12-13 es we can no longer visit or are no longer he Stripes community paper office safe to visit? It’s easy — we don’t. has been empty since April. Yet, Like you, we’re no longer dining out at T the designers who layout the ar- restaurants. We’ve traded in our cubicles, LIKE US ON ticles in the newspaper, the team who up- travel assignments, and restaurant re- FACEBOOK dates the websites, and your writing team views for workstations at home, recipes are still as busy as ever. in the kitchen with our families, and get- Like you, our daily life and our daily ting creative with bringing you a break work life have changed. Though our writ- from the hard news we’re constantly get- ing team, spread out in Okinawa, Korea ting bombarded with. and in Japan, is used to working togeth- We’re looking for ways to keep you (and er, but apart, what we write about had to ourselves, too) entertained.
    [Show full text]
  • Timeless Hospitality Welcomes International Guests
    123rd year | no. 42,725 ISSN 0289-1956 © THE JAPAN TIMES, LTD., 2019 G20 host cities special TUESDAY, MARCH 5, 2019 ① ⑥ NISEKO MT. RESORT GRAND HIRAFU ⑤ ©OSAKA CONVENTION & TOURISM BUREAU ② Osaka, Osaka Prefecture ⑦ G20 Summit Meeting June 28 to 29 Kutchan, Hokkaido Prefecture Niigata, Niigata Prefecture Tourism Ministers’ Meeting Agriculture Ministers’ Meeting Oct. 25 to 26 May 11 to 12 Tsukuba, Ibaraki Prefecture Okayama, Okayama Prefecture Ministerial Meeting on Health Ministers’ Meeting Trade and Digital Economy Oct. 19 to 20 June 8 to 9 Matsuyama, Ehime Prefecture Karuizawa, Nagano Prefecture Labour and Employment Ministerial Meeting on Energy Transitions Ministers’ Meeting and Global Environment for Sept. 1 to 2 Sustainable Growth ③ ⑧ CITY OF MATSUYAMA June 15 to 16 KARUIZAWA TOURIST ASSOCIATION Fukuoka, Fukuoka Prefecture Finance Ministers and Nagoya, Aichi Prefecture Central Bank Governors Meeting Foreign Ministers’ Meeting June 8 to 9 Nov. 22 to 23 ① Bandai Bridge on the Shinano River. ② Okayama Castle overlooking Korakuen Garden. ③ Dogo Onsen Honkan (hot spring). ④ Seaside Momochi featuring famed Fukuoka Tower. ⑤ Osaka Castle. ⑥ Mount Yotei. ⑦ Tsukuba, with Mount Tsukuba in the distance. ⑧ Karuizawa Shaw Memorial Church. ⑨ Oasis 21 (bus terminal and commercial facilities) and Nagoya TV Tower. ④ ⑨ CITY OF FUKUOKA AICHI PREFECTURE Timeless hospitality welcomes international guests apan is gearing up to host its first-ever forum concentrates on global economic Indonesia, Mexico, South Korea, South Southeast Asian Nations (Thailand),
    [Show full text]
  • Commensality and Regional Cuisine in Rural Japan
    Université de Montréal Makkoto Umai Zeyo, This is Truly Delicious: The Social Construction of Taste in the Region of Kōchi, Japan par Christopher Laurent Département d’anthropologie Faculté des arts et des sciences Thèse présentée en vue de l’obtention du grade de Ph.D en anthropologie Octobre, 2018 © Christopher Laurent, 2018 Résumé La cuisine de Kōchi est bien plus qu’un moyen de subvenir à des besoins alimentaires, car c’est à la fois une manière de diviser le monde social et un atout économique. Basée sur un terrain ethnographique dans cette région rurale du Japon, cette recherche examine comment l’incorporation de croyances et les considérations pragmatiques participent à la construction sociale du goût dans la région de Kōchi. D’une part, cette recherche révèle comment l’incorporation d’éléments culturels qui sont appris, physiquement internalisés et transmis structure le monde culinaire dans cette région. L’habitus, la culture et l’identité sont quelques- uns des outils conceptuels disponibles pour analyser comment les standards gustatifs sont incorporés dans la vie quotidienne des individus. Nous goûtons littéralement le monde social au travers de nos préférences alimentaires. D’autre part, cette recherche étudie comment des considérations pragmatiques qui découlent de préoccupations matérielles immédiates contribuent à façonner la culture culinaire. Considérant que Kōchi et l’une des préfectures les plus pauvres du Japon, le besoin urgent de revitalisation incite les habitants à transformer leur cuisine en une ressource marchande. Les opportunités économiques, la planification stratégique du gouvernement et les forces du capitalisme contribuent à la création de nouveaux plats de même qu’à la promotion de saveurs traditionnelles.
    [Show full text]
  • The Impact and Effects of Changes in China's Economy
    119 TH YEAR NO. 41,672 ISSN 0289-1956 ©THE JAPAN TIMES, LTD., 2015 ‘Summer Davos’ Special Wednesday, September 9, 2015 Clockwise from top; The World Economic Forum’s Annual Meeting of the New Champions, dubbed Summer Davos, took place in Tianjin, China, in 2014. This year’s forum will take place in Dalian from Sept. 9 to 11. More than 1,500 participants from business, government, research and media from over 90 countries will gather to hold discussions on “Charting a New Course for Growth”; Dalian is a major city and seaport in the south of Liaoning Province; The venue for the forum, Dalian International Conference Center in Donggang CBD; Since 2007, Dalian has been hosting the Summer Davos in alternating years with Tianjin. istOCK, FLICKR/WORLD ECONOmiC FORUM The impact and effects of changes in China’s economy said. Additionally, the number of Chi- Kong have come to Japan, but less than Despite economic slowdown, experts predict nese tourists to Japan or the amount of 1 percent of Chinese have. As Chinese money they spend may decrease. get to know the quality of Japan, they upside for some areas of Japanese business Numbers of Chinese tourists have will visit and tell their friends about it, increased dramatically over the past he added. Minoru Matsutani it began consistently falling and has couple of years because of various fac- “Therefore, Japanese department STAFF WRITER hovered roughly between 7 and 8 per- tors such as increasing Chinese wealth, stores and the tourism industry as a cent since the middle of 2012.
    [Show full text]
  • Blood and Honor 3.Indd
    Once Upon a Time in Old Japan… す べ Houses of the Blooded て の 人 妻 は 妻 で は あ り ま せ ん 。 A Game of Samurai Tragedy Written and Designed by John Wick Art, Cover & Layout す Jessica Kauspedas べ て Editing の Jason Lewis 人 Ben & Emily Woerner 妻 は Project Lead 妻 Jessie Foster で は Japanese Cultural Advisors あ Neal Fischer り Dan Waszkiewcz ま Ben Woerner せ (who wrote the “Seven Daimyos” section in the Narrator chapter) ん 。 Kanji Assistance Daniel Stolp Playtesting & Feedback Fabien Badilla Dan Waszkiewicz Neal Fischer Nick Watts Jessie Foster Ro Wick Jess Heinig Ben Woerner Jessica Kauspedas Ken Long Surena Pridgeon Kelly Th irkhill Erik Stant Aspects From the Fate System Fred Hicks and Rob Donoghue © and TM 2010 by John Wick. All Rights Reserved. No portion of this book may be reproduced without the author’s permission. None of the characters or situations in this book are real except for the Japanese. Th ey’re real. So are the folks who get mentions in this book. Th ose folks rock. Th is game would not be the same without them so they deserve all the credit the author can give. す べ Contents て BUYER BEWARE . 1 の 人 CLAN & CHARACTER . 3 Making a Clan . 3 妻 Th e Mad Daimyo . 5 は But I Want to Play a Ronin! . 7 妻 Bigger Holdings . 8 で Traditional Meibutsu . 13 は Sample Clan . 14 Making a Character . 16 あ Sample Character . 23 り ま RISK . 27 せ Privilege .
    [Show full text]
  • JLGC NEWSLETTER Japan Local Government Center ( CLAIR, New York ) ­ Issue No
    JUNE 2017 ISSUE #89 JLGC NEWSLETTER Japan Local Government Center ( CLAIR, New York ) ­ Issue no. 89 June 2017 1. Introduction of New JLGC Staff Ryoji Sakurai, Assistant Director, Representative of Tokyo Metropolitan Police Department Hello, my name is Ryoji Sakurai. I’m a police of- ficer in the Tokyo Metropolitan Police Depart- ment. I was seconded to Japan Local Government Center (CLAIR, New York) in April this year. NOVI TOUR 2017 The TMPD is the largest and one of the oldest municipal police departments in Japan, with approximately ISSUE NO. 89 JUNE 2017 43,422 officers. The TMPD was established in 1874. It has 102 po- lice stations with patrol officers and detectives covering the entire 1. Introduction of New metropolitan area. JLGC Staff (Page1-5) I have been in the TMPD for 23 years. I grew up in Fukuoka for 23 years. So I am a Half-Tokyoite and a Half-Fukuokan. Today I’d like to introduce you to Fu- 2. Our Visit to the City of kuoka Prefecture where I come from. Novi, Michigan (Page 5-6) Fukuoka is also known as “Hakata”, and they were originally two separate 3. Japan Day 2017 @ Central cities. Fukuoka is situated in the Park (Page7) northern part of Kyushu, and the pre- fecture lies across from the Korean Peninsula on the Asian continent, with a strait in between. JAPAN LOCAL GOVERNMENT CENTER 3 Park Avenue, 20th Floor New York, NY 10016-5902 212.246.5542 office • 212.246.5617 fax www.jlgc.org 1 JUNE 2017 ISSUE #89 History & Culture Fukuoka was the first place in Japan to be exposed to the culture of the continent.
    [Show full text]
  • Restaurant Guide
    FUKUOKA GURUNAVI CONCIERGE SELECTION RESTAURANT Coupons GUIDE inside ©Fukuoka Prefecture Tourist Association Fukuoka Restaurant Information center by Gurunavi Our concierges (foodies of course) will find the perfect restaurant for you. Feel free to ask us anything about Fukuoka food and area restaurants! We would also be happy to check on seat availability and make a reservation on your behalf. The service is for FREE! Tenjin 2-1-1 Chuo-ku, Fukuoka city < inside Fukuoka City Tourist Information (Tenjin) > Hours : 9:30am - 7pm Close : 12/31,1/1 ©Fukuoka City ©Fukuoka City Day 1 Day 2 Recommended Let's walk around the city. From Dazaifu Tenmangu J Dazaifu Tenmangu to the Kyushu National Museum. Hakata Bus Terminal Fukuoka H Ganso Hakata I ICHIRAN A Maki no udon B Mucchanmanjyuu Mentaiju Dazaifu Sando The approach to gourmet the Dazaifu Tenmangu for 2 nights K Kyushu National 30 min by train Museum and 3 days!! from the Nishitetsu There is a lot of delicious Fukuoka (B1F) (1F) (Tenjin) Sta. food in Fukuoka!! Our concierges (foodies of Connected to L the approach course) produced this C Kawabata D Kushida Shrine Starbucks Coffee gourmet guide for who is 10 min on foot Shopping Arcade Dazaifutenmangu food lover!!! We hope this Omotesando Dinner : Seafood, Meat / Others may help your stay. E Tochoji Temple / Day Jotenji Temple 1 ©Fukuoka City 12:00 A Maki no udon B Mucchanmanjyuu F Suzukake main shop 14:30 C Kawabata Shopping ©Fukuoka City Arcade D Kushida Shrine E Tochoji Temple / Jotenji Temple ©Fukuoka City M Enjoy Yatai 17:30 F Suzukake main shop ↑ in Tenjin area! 19:30 Dinner The birthplace of Udon and Soba.
    [Show full text]