not the restaurant it was before the pandemic. you don t have counter seats here anymore. after the pandemic, i decided we re just going to do quick service and our sales have gone up. what do you pickle those? so i sauce and rice vinegar. do you ever think about having a full service restaurant? it is my dream to one day do that. i have over 100 employees. right now the focus is making sure everyone s mouths are fed. chef bianco struggled with the changing times. what are we going to do? stay home, you re still hungry. we re doing sauce packets, we are takeout only now. that s all we could do. it was busy. i think busy is such not the barometer for wellness. check out the dining room. with this restaurant operating at half capacity,
/PRNewswire/ Burgers and brats are great on the grill, but variety is the spice of life (and especially of summer!). The just-released Summer Grilling.
EXCLUSIVE: MailOnline audited dozens of options sold at Wasabi and Itsu, two of the UK s best-loved Japanese chains. The worst-offender was found to contain roughly 5.8g of salt.
battered and deep-fried. james: we re gonna do sashimi. anthony: okinawans eat just about any kind of fish sashimi style. for us, snapper and parrotfish. james: and lobster. anthony: because one must. served raw and still twitching in the shell. james: and we re gonna get some sea grapes as well. anthony: oh good, good, that s, uh, super traditional. sea grapes, the classic regional side dish dressed in rice vinegar. what you buy downstairs from vendors. for a small fee, restaurants will cook it for you upstairs. james: wow. group: oh my god. happy? anthony: wow. so, okinawa s most famous export, perhaps, is karate. hokama: uh-huh.