Sushi Restaurant What are some good japanese words for sushi restaurant?
Some Japanese words meaning "quick", "fast". "easy" "breeze" for a sushi restaurant..any ideas!
I didn't realize you were looking for a "McSushi" type of name, AND I don't speak Japanese. Nonetheless, what a pity "Kamikaze" has such a negative connotation. Otherwise "Kamikaze Sushi" would literally mean "Divine Wind Sushi." Another word would be "Hana" (Flower) as in the Beni Hana ("Red Flower") restaurants of yore (America's first real introduction to Japanese cuisine). I was going to suggest "Hana Sushi," i.e., "Flower Sushi," but you're advertising something else.
Sushi isn't really associated with fast food, although it was arguably the world's first fast food centuries ago in Japan. McDonald's will litigate if you use "McSushi" (trust me, even though they just lost a case with "McCurry") so think in terms of "Zippy Sushi," "Hyper Sushi," or maybe "Bento Box Sushi" (Bento Boxes are traditionally sold at Japan's train stations and are very much part of the traveling experience in that country. Everyone is interested what type of Bento Box the next train station or town may offer.
I wonder how the Japanese would react to "Moshi Moshi Sushi?" ("Moshi Moshi" is the Japanese greeting you give on a phone), and since most fast food/take out foods take orders over the phone...... "Moshi Moshi" Get it? Get it?
Sorry I couldn't help any better. I love making up names. Let's use a word invented by Frank Zappa (you DO know who Frank Z. was, don't you?): (Planet) "Brunabulax" as in "Brunabulax Sushi Bar." I don't know, it has a certain ring to it, but then there's that litigation issue again.
For the uninitiated, sushi restaurants can be intimidating. But no more. Just like its irresistible predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant-expert reference. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant's display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan's most intriguing culinary specialties. Itadakimasu! (enjoy). Minori Fukuda is a graphic designer living in Japan. Her favorite sushi is hotate. Kit Shan Li became friends with Minori when they attended the School of Visual Arts in New York City. Uni is her favorite.
For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colorfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.
From the sea to your plate, the first international tour of sushi’s journey in the global marketplace.One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food.A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. The Sushi Economy takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market.
This handy guidebook offers all the information sushi lovers need to elevate their knowledge to a higher level. Easy to pop into a bag or coat pocket to bring along to a restaurant, this manual covers all the various types of fish and other sushi ingredients and all the varieties of sushi, and it features section on proper accompaniments (such as sides and drinks)and sushi-eating etiquette. There's also plenty of cultural and historical information and helpful hints for picking out a good sushi restaurant. The sushi novice and ardent sushi fan alike will find themselves turning often to the useful book.
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected--no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made. Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods. The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season. The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.
Sushi Go Round puts you in charge of a Sushi Restaurant, and it’s your job to turn it into a successful enterprise and keep your customers happy! Your memory and skills will be pushed to their limits as you memorise recipes, prepare meals, order ingredients and expand your business in the hustle and bustle of a busy restaurant.
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How To Eat Sushi At a Restaurant
Top Sushi Restaurants in the Twin Cities
Surprisingly, the Twin Cities has a great variety of great sushi restaurants that could compare with some of the best in Chicago or New York. If you are looking for a great sushi restaurant check these three places out first and you’ll thank me later.
Origami
Origami has won numerous Best Sushi in the city awards from various magazines and critics thanks to their fresh selection of sushi, affordable prices and great location in downtown Minneapolis. They have recently gone through an extensive remodel of their dining room, bar and sushi bar to provide an even better atmosphere and experience for their customers. Besides having some of the best sushi in the Twin Cities, Origami has one of the most popular happy hours in the downtown area that brings in a variety of customers, from business men to couples to baby boomers.
Obento Ya Japanese Bistro
This relatively new sushi restaurant in the University/Como area is a small but cozy place to huddle up to the sushi bar and grab some great sushi, a signature bento box and a beer. You won’t find a more friendly and accommodating sushi restaurant in the Twin Cities. Not only do they have amazing prices but their sushi is just as good as you’d find anywhere else in the country. For a great sushi experience, especially for a first date you can’t go wrong with Obento Ya.
Fuji Ya
With two locations, one in Minneapolis’ uptown neighborhood and the other in downtown St. Paul, Fuji Ya is one of the hipper sushi restaurant chains in the Twin Cities. They attract a younger crowd at their Minneapolis location with their hip decor and large fish tanks around the restaurant and a nice mix of families and business men at their St. Paul location. Both locations offer the same great sushi but a different atmosphere, that’s for sure. Check them out for a consistently great sushi experience.
Amazon’s low-cost entry into the tablet market will be good for consumers and content providers Years ago I interviewed Amazon boss Jeff Bezos in a sushi restaurant. He asked if we could sit somewhere quiet in the corner, away from other diners. I assumed he had secrets meant only for my ears. Oh no, he said. It’s just that I have this laugh … And what a laugh. Bezos, self-effacing, nerdy and slight, may look like a Buddhist monk but he laughs like a Bond villain. Only this time Bond is going to die. Sadly, Bezos was in laugh-free zen mode when he unveiled his new tablet media device last week, the Amazon Kindle Fire. At $199, the wireless media player/book reader/web browser/geegaw will be the cheapest of its kind when it is released in the US next month. Others have tried and failed to crack the tablet market now dominated by Apple’s iPad. But Amazon is uncannily good at guessing what its customers "need" – its systems have squeezed every little clue about our future desires from…
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Amazon’s low-cost entry into the tablet market will be good for consumers and content providers Years ago I interviewed Amazon boss Jeff Bezos in a sushi restaurant. He asked if we could sit somewhere quiet in the corner, away from other diners. I assumed he had secrets meant only for my ears. Oh no, he said. It’s just that I have this laugh … And what a laugh. Bezos, self-effacing, nerdy and slight, may look like a Buddhist monk but he laughs like a Bond villain. Only this time Bond is going to die. Sadly, Bezos was in laugh-free zen mode when he unveiled his new tablet media device last week, the Amazon Kindle Fire. At $199, the wireless media player/book reader/web browser/geegaw will be the cheapest of its kind when it is released in the US next month. Others have tried and failed to crack the tablet market now dominated by Apple’s iPad. But Amazon is uncannily good at guessing what its customers "need" – its systems have squeezed every little clue about our future desires from…