The Group Hospitality的动态

Yakiniku Beef Quesadillas anyone? Here's some inspiration from some of our dream team at Tastepoint Europe. Check out our Yakiniku Beef Quesadilla recipe inspired by Korean & Japanese #thirdculturecuisine created by Chet Willcock and Gemma Adams. Follow Tastepoint Europe for more trends and inspiration. #foodandbeverage #flavortrends #fmcg

???????????????????? is commonly used to describe Japan in travel websites, but what does it truly mean? One only needs to spend a day in Japan to feel the impact of this word. The phrase comes from two words '?????????? 表' meaning 'outside appearance', and '?????????? 無し' meaning 'without'. Putting the two together, omotenashi is the act of honest service, right from the heart. NEOLD's dining area has an open concept, much akin to most sushi restaurants and small izakayas (Japanese bars). This shows not only the skill of the chef, but the sincerity and honesty behind the cooking. Do you have a story about Japanese omotenashi? #theshogunexperience #shogunexperience #neold #neoldprivatehouse #luxuryhospitality

London’s Top Sushi Restaurants: A Deep Dive into the Best of Japanese Cuisine London has a reputation for offering diverse and delightful culinary experiences, and sushi restaurants are no exception. In this detailed review, we will explore the top sushi spots in London and delve into the reasons behind their rankings. From exquisite ingredients to inviting ambiances, these restaurants have distinguished themselves as the premier choices for sushi enthusiasts. For more information https://lnkd.in/eYUnS_sb #london #bestinlondon #bestsushi #bestsushirestaurants

??? Sashimi is not just a dish; it’s a testament to the artistry of Japanese cuisine. With a focus on freshness, precision, and presentation, sashimi reflects the harmony of simplicity and skill. How do you think culinary traditions like sashimi influence global dining trends? Let’s discuss! ?? #Sashimi #JapaneseCuisine #CulinaryArt #GlobalCuisine #FineDiningTrends #SeafoodCraft https://buff.ly/3YPVx6r

?? The art of tuna sashimi represents more than just a meal; it’s a reflection of Japanese craftsmanship and respect for fresh, high-quality ingredients. Did you know that mastering sashimi slicing is considered an essential skill for sushi chefs, requiring years of practice? What other culinary traditions inspire you in your industry? Let’s discuss. #TunaSashimi #CulinaryTraditions #JapaneseCuisine #ArtOfSushi #FoodIndustryInsights #LuxuryDining https://buff.ly/4fMIN7m

Where to stop for Lunch on your Algarve journey? September 04, 2024 So many folks ask the simple question: Where do we stop for lunch on a trip to or from the Algarve??Well, the province is called the Alentejo, a beautiful part of Portugal known for its rolling plains, historic towns, and delicious cuisine. worth more than a quick stop, the Alentejo offers many excellent places to stop for lunch. Here are some of the best spots https://lnkd.in/dmTXXmtG

Following up on our recent discussion about honest reviews—here’s our official TES ?? Rating for Oishii Sushi in Dallas! ?? While the sushi itself was creative and delicious, the overall experience had some hiccups that we couldn't overlook. We believe in transparency, even when it means pointing out the bumps in the road. Take a look at the full review, and let us know what you think—have you been to Oishii? How important is service and ambiance when deciding whether a place is worth revisiting? Check out the video for our full thoughts, and drop your comments below! ?? Watch the Rating here: https://lnkd.in/gGT2TGXm ? #honestreviews #customerexperience #feedbackmatters #restaurantreview #dallasfoodie #sushilovers #dallasrestaurants #tesratings #transparency #foodreviews #dfweats #professionalreviews

Last night, I stumbled across probably one of the most inspiring of videos on my journey to learn about the craft of serving sushi. I loved what Master Sushi Chef Keiji Nakazawa teaches about his business philosophy, which makes a lot of sense to me (timestamp: 2:48): https://lnkd.in/gjAuGpYh 1) Heart - "Shin" The foundational lesson of his business is love, love for the customer, to greet the customer with such. One could have all the skills in the world, but without heart, you cannot interact well with customers. 2) Technique - "Gi" - Learning the craft of sushi 3) Atmosphere - "Ku" - The skill to create and build atmosphere & space. The first thing newcomers learn is to greet and clean. He says that if you master these two basic things, you have already passed half of your sushi training. The next step is to learn to use the knife and to make (& enjoy) meals. To learn how to prepare vegetables. Then to learn to cut fish and scrape the scales. They will cook the staff meal in the afternoon. At night/dinner time, they will wait in the waiting hall as a waiter, to learn how to interact with customers. Then they will pick up reservation calls, remember their names, and greet them with gratitude. They must be able to master this before they can reach the next stage. Both heart and skill must be developed at the same time. This is so simple and makes sense to me. I will forever remember his teaching, and I hope I never forget it. ?? I also love how he uses local ingredients as well as other ingredients sourced from geographically diverse sources, and how he is constantly seeking process improvement from such a stable foundation while honoring tradition. One day, I hope to learn how to make the tamagoyaki (egg omelette) for my Thank You Café. I have heard that it is used as a benchmark for what a true sushi restaurant is. --- Lastly, I would like to credit and thank Mr. Habibi, my high school World History teacher, for teaching me about ethnocentrism using an anthropological teaching article on the "Nacirema." I believe I learned about falafels first from him. #sushi #master #business #philosophy

Travel is not always about soccer…. Immersing yourself in a foreign culture is also a very rewarding part of travel

We had a fantastic time at our sushi-making practical where we learned to create three different types of sushi: Dragon Roll, Maki Roll, and Uramaki Roll. It was a hands-on experience that taught us not only the art of sushi rolling but also the importance of precision, creativity, and presentation in the culinary world. Excited to apply these skills in future culinary endeavors! #SushiMaking #CulinarySkills #LearningExperience #FoodArt #SushiChef"