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WELCOME TO OUR WORLD OF SAKE Since 2018 SHUKOU 酒肴 IKA WATAAE 烏賊燻製のわた和え Smoked Cured Squid Marinated in Squid Liver Sauce and Sea Urchin (*) SHIMESABA CANAPE しめ鯖カナッペ Pickled Pike Mackerel Canape (*) ANCHOVY POTATO SALAD アンチョビポテトサラダ Mashed Potato with Anchovy, Cucumber, and Onion NUKAZUKE 自家製ぬか漬 Assorted Homemade Japanese Pickles (V) UZAKU HAKATA うざく博多菊花餡 Vinegar-marinated medley of Grilled Eel and Cucumber APPETIZER 前菜 DAIKON SALAD 五種の大根サラダ Five Kinds Radish Salad served with Spicy Cod Fish Roe Mayonnaise Sauce (*)(V) TOFU SANSHUMORI 豆腐三種盛り Three Kinds of a Scoop Tofu ( Green Peas, Ginger, Tomato )(V) HIRAME CARPACCIO 平目の旨味カルパッチョ Fluke Carpaccio with Umami Jelly and Salted Seaweed AIGAMO 合鴨ロース Slices of Cooked Duck Breast served chilled with Grilled Scallions topped with Eggplant Puree and Pomegranate (*) (V) Vegan * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. GRILLED/FRIED 焼物・揚げ物 GINDARA YUKO YAKI 銀鱈柚香焼き Grilled Fillet of Black Cod steeped in Yuzu-flavored Soy Sauce EBI STICK 海老スティック Deep Fried Shrimp Roll with Nori Seaweed and Shiso Leaf served with Zesty Miso Sauce TORI KARAAGE 鶏の唐揚げ Deep Fried Chicken Thigh Marinated with Shio koji TORI KOMI YAKI 鶏もも肉トリュフ香味焼き Truffle Salt-marinated Grilled Chicken dressed with Truffle coated in Drippings STEWED/STEAMED 煮物・蒸物 KUROBUTA KAKUNI 黒豚の角煮 Slow-cooked Berkshire Pork Belly with Scallion, Ginger, and Mustard CHAWANMUSHI 茶碗蒸し Steamed Egg Custard with Shrimp, Snow Crab, Chicken Thigh, Shiitake Mushroom, and Ginkgo Nuts topped with Yuzu Peel TSUKUNE MANJU 鶏つくね饅頭 Mashed Potato wrapped Chicken Meatball in Ankake Dashi Broth GYU HORMON 風呂吹き大根の牛ホルモン煮込みがけ Stewed Miso Beef Hormon with Simmered Daikon Radish MUSHI YASAI 蒸し野菜あんかけ Steamed Vegetables with Umami Broth made from Konbu, Shiitake, and Grilled Leeks (V) (V) Vegan * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. RICE/SOUP 〆物 KAMAMESHI 酒蔵特製釜飯 Highest Grade Koshihikari Rice”YUKI TSUBAKI” imported from Uonuma, Japan. This Extremely Rare and Premium Rice Comes From Less Than 0.003% of the Koshihikari Grown in the Region. Cooked and served in Traditional Kama Iron Pot. TEMAKI ONIGIRI 手巻きおにぎり Make-your-own Rice Ball Set with Assortment of Toppings KAISEN 海鮮 Scallop, Snow Crab, Salmon Roe, Ooba Leaf (*) TORI 鶏めし Chicken Thigh, Burdock, Carrot, Shiitake Mushroom, Yum Cake KINOKO きのこ Shiitake Mushroom, Enoki Mushroom, Shimeji Mushroom, Eringi Mushroom, Maitake Mushroom, Cloud Ear Mushroom, Mitsuba Leaf (V) NOPPEI JIRU のっぺい汁 Traditional Japanese Hearty Vegetable Soup originating from Niigata (V) MISO SOUP お味噌汁 Made with White Inaka Miso LET US HOST YOUR NEXT GET TOGETHER Prix-fixe menu options available for parties of up to 16 people. Please ask your staff for details. (V) Vegan * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We may add an 18% gratuity to parties of 6 or greater/Maximum four credit cards per table please..

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CULINARY OFFERINGS at STUDIO CITY Studio City Offers a Diverse Range of World-Class Restaurants, Cafes and a Number of Relaxed B

CULINARY OFFERINGS AT STUDIO CITY Studio City offers a diverse range of world-class restaurants, cafes and a number of relaxed bars and lounges. Over 20 food and beverage outlets are located throughout the property, from authentic traditional Cantonese, northern Chinese, South East Asian, Japanese, Italian, western and international cuisines to Macau local delicacies. Gourmet dining – unrivalled in Macau – is also on the menu at Studio City with a stellar range of signature restaurants including one-Michelin-starred ‘Pearl Dragon’; Michelin- recommended Bi Ying; Italian ‘Trattoria Il Mulino’ from New York; and Japanese ‘Hide Yamamoto’; Chinese Pearl Dragon Pearl Dragon, helmed by Chef de Cuisine Lam Yuk Ming, is a one-Michelin-starred Cantonese restaurant (2017-18) that offers a truly exquisite dining experience at Studio City. It also received a Four-Star Award from the prestigious Forbes Travel Guide (2018). With a dedication to perfection, Pearl Dragon offers a menu showcasing refined provincial Chinese flavors, innovative culinary creations and the finest delicacies to tempt your palate. Pearl Dragon was also named Top 20 Best Restaurants in the Hong Kong Tatler Best Restaurants Hong Kong & Macau Edition 2017 and received SCMP’s 100 Top Tables award in 2017-18. Location: Shop 2111, Level 2, Star Tower Operating Hours: Monday – Friday, 12 noon – 3pm / 6pm – 11pm Saturday, Sunday and Public Holidays, 11am – 3pm / 6pm – 11pm Bi Ying Bi Ying, which has been recommended in the Michelin Guide Hong Kong Macau 2017-18, invites guests to indulge in a culinary tour of China through dishes from the North and the South. Provincial favorites such as clay pot congee, tasty stir-fried dishes, as well as Cantonese and Northern style dim sum are made to order in the open kitchen.
Onigiri Fried Sandwiches Salads Pasta Plates Cakes

ONIGIRI BEEF 4 sesame / soy SALMON 4 11 AM - 10 PM DAILY togarashi PICKLED VEGETABLE 4 PASTA red shiso / daikon GNOCCHI 16 CHICKEN SALAD 4 sage / pork / sweet potato classic MENTAIKO CREME FRAICHE 14 udon / nori gama FRIED MISO MUSHROOM BOLOGNESE 14 cavatelli / piave POTATO KOROKKE 8 ginger yuzu KANI CREAM KOROKKE 8 crab / kamameshi PLATES OMURICE 15 EBI FURAI 8 demi glace / pickles shrimp / bang bang A U JAPANESE CURRY 15 NORI FRIES 5 T U summer squash / rice fermented chili M add chicken katsu / ebi furai / salmon 8 N 27 2 LOBSTER RISOTTO SANDWICHES 0 fennel / cucumber / radicchio 2 EGG SALAD 9 0 SMOKED WAGYU STEAK 30 cayenne seasonal veg / caramelized onion CHICKEN KATSU 11 tonkatsu / pickles CAKES TOMATO 9 thai basil / tofu BROOKLYN 10 cocoa / banana SALADS LONDON 10 earl grey / crepe GOMA-AE 12 sesame / kale MYKONOS 10 triple-layer cheesecake TIGER SALAD 12 endive / anchovy SONG SAA 10 add chicken katsu / ebi furai / salmon 8 chiffon / coconut / lime TUNA TATAKI 15 NEXT VACATION 12 ponzu / wasabi Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let your server know of any allergies or dietary restrictions. AMETORA YOUTH, CULTURE, & REBELLION BAR IVY STARTED IT 11 AM - 11 PM (SUN-THURS) Rieger’s Vodka / Lemongrass Mizu Sochu / Yuzu 11 AM - 12 AM (FRI & SAT) COCKTAILS $15 PER DC GUIDELINES, WE REQUIRE I’M FEELING VERY HIP BUT VERY BITTER THE PURCHASE OF AT LEAST ONE FOOD Don Ciccio Luna Amaro / Nikka Gin / Grapefruit ITEM PER TABLE A DASTARDLY PAST WON’T STOP
Mashiko Tourism Association Kurisaki 40 34 HASEGAWA Togei Messe Cafe Novel 55 14 YOMEN Sudagaike Pond 38 SYOKUDO1 56

Haga TEUCHI-SOBA TOJIN 54 ROMAN-NO-YU (hot spring bathing facility) 48 Food,Restaurant MAP Nanaidaimachi Nishi H29.10.25 Oyake Riv. (Members of Mashiko TourismAssociation) Nanaidaimachi Higashi 30 Nanai eki Nishi Nanai Motegi RESRAURANT PO-SE Riv. Kokai Osawa Nanai Chuo MORI-NO-RESTAURANT Legends Nanai 10 MARCHERANT Ooba Riv. 99 Restaurant ＆ Cafe 99 Japanese food Moka Hoshinomiya Moka Railway 53 MOKA IGASHIRA HOT SPRING Kitanaka 28 MORI- NO - RESTAURANT 25 MASHIKO-NO-CHAYA SOBA-KAPPOU KINOKA 7 ENOKIDA GAMA (pottery) CAFE FUNE KABOCHA-AN RESTAURANT ERIKA Mashiko Sanko-Kan SOBA MEISUI 5 TON-KATSU 19 CHITOSE ShimoOba SOBA-DOKORO ROAN 32 Sayado IRORI-CHAYA Hanawakami Yakuba Nishi KOMINEGAMA starnet 42 3 35 43 31 Mashiko Tourism Association Kurisaki 40 34 HASEGAWA Togei Messe Cafe Novel 55 14 YOMEN Sudagaike Pond 38 SYOKUDO1 56 SOMA 45 NAKAYOSHI SOBA 51 Mashiko 8 1 AKIRA 15 Domekigawa Riv. SOUSAKURYOURI Mashiko Forest Recration Area 49 ŌTSUKA 37 29 11 GAMA 18 TOCHI-AN 44 CAFE KAMU KAMU 17 Mashiko Wagner Nandor KENMOKU CAFE・ 16 JAPANESE CUISINE 46 TSUKAMOTOMUSEUM 50 2 TEUCHI-RAMEN GION 26 23 KENMOKU GALLERY Art Gallery TSUKAMOTO RESTHOLE SOBADOKORO 21 47 HOT ROOM KEYAKI DANDY TEUCHI-SOBA UENO TEUCHI-SOBA SARIKI-KYOGYASAKA KOKORO AKATSUKI Cafe Mashiko-Bito Hanawa MashikoekiNishi 4 MASHIKOMACHI MA-MEN 22 TSUKAMOTO 6 ” Cafe Bar Banda 5 CURRY KITCHEN YAMANI MASHIKO-ICHIGOBATAKE-RESTAURANT 9 Gallery “WAKU HIJINOWA TONOIKESHUZO 52 33 Jonaizaka 38 51 RESTAURANT TSUMIKI CAFE 12 cafe＆gallery MUJINA-PARA 39 SHINKAN 2Ｆ RESTAURANT Kitayama HANA-NO-SATO
Chef Selections Sashimi Combos

Chef Selections Sushi Box for One $32 Sushi Box for Two $59 Deluxe Box for Two $80 Vegan Box for One $24 Chirashi Bowl $39 Sashimi Combos Sashimi Trio $18 Yellowtail & Jalapeno $15 Sashimi Deluxe $36 Snacks Edamame chilled and salted 4 Seaweed Salad sesame seed ª 5 Miso Soup onion, Italian squash 4 Nukazuke Pickles radish, cucumber, eggplant ª 5 Nigiri (2 pc) or Handroll Salmon 7 Yellowtail 7 Albacore { 7 Branzino 7 Blue Crab ª 7 Scallop 7 Eel ª 7 Sweet Shrimp 9 Salmon Roe ª 7 Tuna 7 Chutoro 10 Otoro 15 Tuna Trio (one of each) 15 Japanese Omelet 6 Japanese A5 Wagyu (1 pc) { 7 House Handrolls Yellowtail habanero aioli 8 Salmon ground sesame seed ª 8 Negitoro toro & scallion 9 Spicy Scallop house hot sauce 8 Spicy Tuna house hot sauce 8 Lobster miso, garlic, scallion, soy wrap ª 10 Salmon Skin gobo root, bonito flake, cucumber 8 Baked Crab yuzu aioli, soy paper 8 California imitation crab, cucumber, avocado 7 VG Handrolls Beet tofu “cream cheese” 5 Asparagus onion, zucchini, corn, soy paper 5 Shitake Mushroom shiso, tofu “cream cheese” 5 Natto fermented soy beans, shiso 5 Avocado & Cucumber 5 Most menu items are gluten-free or can be made gluten-free unless otherwise noted. { = can be made gluten-free ª = cannot be gluten-free Sake Maneki Wanko – Lucky Dog (180 mL) 7 Soto – Junmai (180 mL) 9 Snow Angel – Nigori (180 mL) 10 Akashi-Tai – Honjozo Tokubetsu (300 mL) 26 Soto – Junmai Daiginjo (300 mL) 32 Kamoizumi – Nigori Ginjo (500 mL) 41 Yamada Shoten – Everlasting Roots (900 mL) 58 Akitabare – Northern Skies (300mL) 26 Dewazakura – Cherry Bouquet (300mL) 28 Wine Hogwash – Sparking Rose’ (250 mL) 11 Oregon – Pinot Gris (375 mL) 13 Gotham Project – Rose’ (250 mL) 11 Head High – Pinot Noir – (250 mL) 12 Beer Asahi – Super Dry – Japan (355 mL) 5 Rotating – IPA – Los Angeles (12 oz Draft) 7 Aooni – IPA – Japan (350 mL) 8 Soft Drinks Topo-Chico 3 Chilled Tea (Oolong or Green) 3 Hot Tea (Sencha or Ginger/ Turmeric) 3 Hours: 5pm to 9pm Every Day! .
Chef's Choice

Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Table of Contents Preface by Saori Kawano Introduction: The Japanese Chef’s Way of Thinking xvi by Toshio Suzuki 1. Elizabeth Andoh 2 Author, culinary educator, leading English-language expert on Japanese cuisine, and resident of Japan for more than four decades explains how she first learned about washoku cuisine from the woman who would become her mother-in-law. 2. Michael Anthony 16 Executive Chef at Gramercy Tavern, New York City, and winner of the James Beard Foundation’s Best Chef in New York City, 2012, talks about his career path from a small Japanese restaurant in Tokyo to Paris and then to Gramercy Tavern. 3. David Bouley 32 Executive Owner/Chef of Bouley and Brushstroke, New York City, shares how he and Japanese agricultural experts from Kyoto brought artisanal ingredients to his kaiseki-inspired New York City restaurants. 4. Wylie Dufresne 46 Founder of wd~50 and Owner/Chef of Alder in New York City, describes how he and his team use Japanese ingredients in non-traditional Japanese ways. 5. Ben Flatt 60 Owner/Chef of Flatt’s, a Japanese guesthouse and restaurant on the Noto Peninsula, recalls his culinary journey from Sydney, Australia to Noto and reveals the secrets of traditional Noto cuisine he learned from his Japanese in-laws. Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) 6.
Appendix: Restaurants and Retail Outlets

Appendix: Restaurants and Retail Outlets ■ Restaurants and Retail Outlets Floor No. Name Operating Company Category B1 1 ERICK SOUTH Enso Food Service Inc. South Indian Curry & Bar 2 the 3rd Burger United & Collective Co., Ltd. Hamburgers, Café & Vegetable Dishes 3 Soup Stock Tokyo Soup Stock Tokyo Co., Ltd. Soup Specialty Shop 4 Ten Sen Ramen Katsumoto K.K. Ramen Brand New 5 HAKATA TANYA JR Kyushu Food Service Inc. Beef Tongue & Japanese Cuisine First in Kanto 6 PARIYA DELICATESSEN PARIYA INC. Delicatessen 7 BOUL'ANGE FLAVORWORKS Co., Ltd. Boulangerie & Café 8 FUKUSHIMAYA FUKUSHIMAYA Co., Ltd. Supermarket 9 MOM&POP SPAGHETTI'S KNOCK TO THE FUTURE CO., LTD. Specialty Spaghetti Brand New 1F 1 TSURUYA YOSHINOBU Tsuruya Yoshinobu CO., LTD. Wagashi Japanese Sweets 2 STARBUCKS COFFEE Starbucks Coffee Japan, Ltd. Specialty Coffee Shop 3 CHOUJIYA CHOUJIYA Kimono Store 4 Patisserie Pavlov Bridal Ltd. Patisserie, Pound Cakes & Café 5 CAVE DE FRANCE La Vinée YEBISU WINEMART CO. LTD. Wine Shop 6 beillevaire TORANOMON T.K.SHIN CO.,LTD. Fermented Butter, Cheese & Sweets 7 HONMIDO KASHO SANZEN.CO.,LTD. Confectionery 8 LA MAISON DU CHOCOLAT LE MAISON DU CHOCOLAT JAPON K.K. Luxury Chocolate Boutique 9 LE CAFÉ LA BOUTIQUE de Joël Robuchon FOUR SEEDS CORPORATION Café & Boutique Brand New 2F URBAN RESEARCH Co., Ltd. Convenience Store, Apparel, 1 URBAN・FAMIMA‼ Brand New FamilyMart Co.,Ltd General Goods & Café 2 SPBS TORANOMON SHIBUYA PUBRISHING BOOKSELLERS, LLC. Bookstore 3 Allpress Espresso ALLPRESS ESPRESSO JAPAN Co.,Ltd. Café 4 KASHIYAMA ONWARD PERSONAL STYLE CO., LTD. Custom Suites 5 CLASSICS the Small Luxury BLOOMING NAKANISHI AND COMPANY Handkerchiefs 6 Tacos Way AD Emotion Co., Ltd.
Evaluation of Rate of Adhesion of Lactobacillus Namurensis Strain GYP-74 to Porous Fine Ceramics

processes Article Evaluation of Rate of Adhesion of Lactobacillus namurensis Strain GYP-74 to Porous Fine Ceramics Yousuke Taoka 1,*, Kentaro Sakai 2, Hiroyuki Kinoshita 3, Hanako Fukuyama 2, Taichi Kobayashi 2, Atsushi Hirano 2, Noriaki Kuroki 4, Michiyo Kuroki 4 and Akihiko Kimura 5 1 Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki 889-2192, Japan 2 Center for Collaborative Research & Community Cooperation, University of Miyazaki, Miyazaki 889-2192, Japan; [email protected] (K.S.); [email protected] (H.F.); [email protected] (T.K.); [email protected] (A.H.) 3 Department of Mechanical Systems Engineering, University of Miyazaki, Miyazaki 889-2192, Japan; [email protected] 4 Kuroki Kensetsu Co. Ltd., Miyazaki 883-0015, Japan; [email protected] (N.K.); [email protected] (M.K.) 5 Kimura Tsukemono Miyazaki Kougyou Co. Ltd., Miyazaki 889-1403, Japan; [email protected] * Correspondence: [email protected]; Tel.: +81-985-58-7232 Abstract: This study aimed to evaluate the ratio of adherence of lactic acid bacteria (LAB) to porous ﬁne ceramics in order to develop a novel LAB-rich pickle container for the production of functional fermented vegetables. Some LAB were isolated from the salted rice bran used for pickling (Nukadoko in Japanese). These isolates were classiﬁed in Lactobacillus namurensis by phylogenetic analysis. Some pottery-shard (PS) samples were prepared by varying the mixing rate of polyacetal (POM) resin to Citation: Taoka, Y.; Sakai, K.; clay (0–30% (v/v)) and the burning temperature (1000 ◦C or 1100 ◦C).
Koharu Kusumi ⼩春 the First Essay of Nonfiction Koharu Kusumi Has Wrien! a Nature-Raised Village Girl Becomes an Idol at Age  and at Age  Now Takes a New Path

A Career Change at 17 転歳職の久住 Koharu Kusumi ⼩春 The first essay of nonfiction Koharu Kusumi has wrien! A nature-raised village girl becomes an idol at age and at age now takes a new path. The mental state of Koharu Kusumi arriving at a career change at age , pursued since early life. Her road to health, her road to agriculture, her Morning Musume｡ period experiences—she talks about everything here now!! “The complete audition conditions” “Kirari Tsukishima-chan,thank you” “You could pay for bamboo shoots!” “Modeling aspirations” An intense open-air classroom “I’m quiing Morning Musume ｡!” “Like I’m gonna die in a place like this!” “Could I really turn being “An interest in agriculture” an otaku into a career?” “It’s an important thing for the sake of being healthy” “Koharu talks about hygiene” １７ A 歳 Career の Change 転 at 職久 Koharu 住小 Kusumi 春 an unoﬃcial translation with notes by KirarinISnow photographs koharu kusumi d i e t n o t e \ · [ · \ · [ · \ · [ · \ · [ · \ · [ · \ · [ · \ · [ · \ · [ · \ · [ · \ · [ A Career Change at Foreword Koharu’s Hometown :Life in Washima Village: ⟦The birth of Koharu Kusumi (ages –)⟧ .................... Stories from age that I have no recollection of ............ This is what a village nursery school is () ............. Lile Koharu’s reality! :A day in the life of Koharu: ........ Koharu’s nature becomes clear :Age : ................ ⟦Four seasons in a retro village⟧ ......................... Winters with tremendous snowfall .................... For the Kusumis, the year starts with “New Year’s Eve”—“The New Year’s performances are on December , aren’t they?” .
GAIN Report Global Agriculture Information Network

Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date: 07/28/99 Sarah D. Hanson GAIN Report #JA9089 U.S. Embassy Market Brief Japan : Food Processing Sector - Retort Pouch Food Company Pofiles This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9089 Page 1 of 36 Company Name Ajinomoto Co., Inc. Product Sector(s) Soup, Frozen Food, Retort Pouch Address 1-15-1, Kyobashi, Chuo-ku Number Of Employees 5,319 Tokyo 104 Number of Factories 5 Overseas Contact Phone Number 03-5250-8111 Fax Number 03-5250-8378 American Head Office Email Glenpointe Cetre West Web Page Address http://www.ajinomoto.co.jp/ 500 Frank W. Burr Blvd. Contact Person Norio Yamaguchi, Managing Director, Processed Foods Teaneck, N.J. 07666-6994 Division Tel: 201-488-1212 Sales and Net Profits Main Suppliers Year Sales (Mil. \) Net Profits 1995 580,260 7,534 Itohchu Shoji, Mitsubishi Shoji, Marubeni, Knorr Shokuhin, 1996 597,069 10,118 Calpis Shokuhin Kogyo 1997 613,102 10,261 Key Products % of Total Company Profile and Strategies Seasonings 19 Largest seasoning maker in Japan and ranks among the Oils and Fats 12 world's leaders in advanced amino acid application technology. Processed Foods 26 Beverages and Dairy Products 28 Sales of frozen foods, soups and retort packaged foods Pharmaceuticals, Amino Acids, Chemicals 11 are growing.
Fish Market Novikov Guest

FISH MARKET NOVIKOV GUEST SILVER BREAM "HOT POT" Market Price WHOLE KING CRAB “5 WAYS” per kg £275.00 USERNAME: novikov PRAWN SKEWERS "TEPPAN" each £15.00 HAMACHI CHEEK “ROBATA” each £18.00 PASSWORD: novikov2 SPINY LOBSTER "GRILLED" each £120.00 CARABINERO "GRILLED" each £33.00 Minimum spend is £75 per person NOVIKOV NEW STYLE SASHIMI NOVIKOV SELECTED CAVIAR DIM SUM 4 pieces FISH & SHELFISH YELLOWTAIL CORIANDER £15.75 ROYAL 50g LARGE BUTTERY PEARLS £89.00 . STEAMED NOVIKOV BLACK COD £41.75 SCALLOP & BLACK TRUFFLE £19.50 HYBRID 50g RICH AND DELICATE £85.00 LANGOUSTINE DUMPLING £21.00 SALMON TERIYAKI £21.75 HAMACHI CARPACCIO £27.90 GOLD 50g NUTTY AND CREAMY £80.00 SPICY PRAWN MONEYBAGS £11.00 SEABASS SOY & GINGER £30.50 TUNA & FOIE GRAS CARPACCIO £28.50 HAR GAU £11.25 SCALLOPS SOY & GINGER £21.00 YUZU SALMON £21.90 PREMIUM SUSHI THAI CHICKEN SOUP DUMPLINGS 3 pieces £10.00 SWEET & SOUR PRAWNS £22.50 TUNA TATAKI £21.00 WAGYU & FOIE GRAS NIGIRI £26.00 CHICKEN & MOREL SIU MAI £12.00 PRAWNS SZECHUAN STYLE £22.50 TUNA TARTAR £19.75 SEARED O-TORO NIGIRI £18.75 PRAWN, FOIE GRAS & TRUFFLE £17.25 RAZOR CLAMS GARLIC SAUCE £19.50 LANGOUSTINE TARTAR £32.50 CARABINERO NIGIRI £18.00 SHRIMP & CORIANDER DUMPLINGS £10.15 HONEY & LIME PRAWNS £22.50 LANGOUSTINE CARPACCIO £36.00 QUAIL EGG & TRUFFLE GUNKAN £16.75 BLACK COD DUMPLINGS £11.75 SALMON AVOCADO TARTAR £18.50 WAGYU GUNKAN £29.00 WAGYU & KIMCHI DUMPLINGS £11.00 MEAT SEARED SALMON NIGIRI £16.50 SHITAKE DUMPLINGS V £10.00 WAGYU FILLET 150 gr JAPANESE £119.00 SASHIMI 3 pieces / NIGIRI 2 pieces TUNA GUNKAN
Sharing Travel Treats with the World

Sharing Travel Treats with the World Japan’s Ekiben Win Favor in France Railways developed as a major means of long-distance travel in Japan from the 1880s on, and along with this came demand for food to eat during the many hours on the train. From the start, rice balls called onigiri were sold on station platforms, but as time went on, there gradually emerged supplies of boxed meals, bento , featuring local food products or evoking local attractions. These came to be called ekiben , eki meaning train station and ben being short for bento , and they won recognition as local specialties. So well established is their position on the Japanese travel scene that some people actually take trips for the express purpose of eating them. The ekiben , which people can buy on a station platform and then eat on the train, making good use of their time in transit, has become an element of Japan’s food culture. Now a move is underway to share the railway bento familiar to Japanese with travelers elsewhere. An ekiben kiosk has been opened for a two-month period at Gare de Lyon, one of the main railway terminals in Paris. It is the first such international initiative. As the operator of the kiosk explains, France has a culture of long-distance rail travel similar to Japan’s, and recently French people have become more familiar with Japanese culture; this was the basis for the decision to undertake trial sales of ekiben in Paris with the objective of spreading this typically Japanese railway cuisine.
(12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue Et Al

US 20070212460A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue et al. (43) Pub. Date: Sep. 13, 2007 (54) COMPOSITIONS CONTAINING SUCRALOSE Nov. 25, 1998 (JP)...................................... 1198-333948 AND APPLICATION THEREOF Nov. 30, 1998 (JP). ... 1998-34O274 Dec. 11, 1998 (JP) 1998-3534.89 (75) Inventors: Maki Inoue, Osaka (JP); Kazumi Iwai, Dec. 11, 1998 (JP) 1998-3534.90 Osaka (JP): Naoto Ojima, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.92 Takuya Kawai, Osaka (JP); Mitsumi Dec. 11, 1998 (JP) 1998-353495 Kawamoto, Osaka (JP); Shunsuke Dec. 11, 1998 (JP) 1998-353496 Kuribi, Osaka (JP); Miho Sakaguchi, Dec. 11, 1998 (JP). ... 1998-353498 Osaka (JP); Chie Sasaki, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.99 Kazuhito Shizu, Osaka (JP); Mariko Dec. 11, 1998 (JP). ... 1998-3535O1 Shinguryou, Osaka (JP); Kazutaka Dec. 11, 1998 (JP). ... 1998-353503 Hirao, Osaka (JP); Miki Fujii, Osaka Dec. 11, 1998 (JP). ... 1998-353504 (JP); Yoshito Morita, Osaka (JP); Dec. 11, 1998 (JP) 1998-353505 Nobuharu Yasunami, Osaka (JP); Dec. 11, 1998 (JP) 1998-353507 Junko Yoshifuji, Osaka (JP) Jan. 26, 1999 (JP)......................................... 1999-16984 Jan. 26, 1999 (JP)......................................... 1999-16989 Correspondence Address: Jan. 26, 1999 (JP)......................................... 1999-16996 SUGHRUE, MION, ZINN, MACPEAK & Apr. 6, 1999 (JP). ... 1999-158511 SEAS, PLLC Apr. 6, 1999 (JP). ... 1999-158523 2100 Pennsylvania Avenue, N.W. Apr. 6, 1999 (JP). ... 1999-158529 Washington, DC 20037-3202 (US) Apr. 6, 1999 (JP). ... 1999-158536 Apr. 6, 1999 (JP). ... 1999-158543 (73) Assignee: SAN-E GEN F.F.I., INC Apr. 6, 1999 (JP) 1999-158545 Apr.