Word: sukiyaki
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...Boston area opened , one wondered if it wouldn't better named "Gate of Hell" of "Rashomon." Service was ; only a handful of dishes was and the kitchen was apt to run food by 8:30. This was all to those who had been forward to eating real sukiyaki empura only a few blocks from Square. Fortunately, the was due only to an in-experienced staff, so that in a month or two the Rashomon developed into a very good restaurant...
...course, Japanese cuisine is generally ranked among the world's best. Sukiyaki, though, is not properly a typical Japanese dish; for one thing it was unknown in Japan until about sixty years ago. Also, one meal of sukiyaki contains more meat than the average Japanese eats in a year. Yet this delicious combination of sliced beef and vegetables is immensely popular in Japan today and is unquestionably the most famous Japanese food. The Rashomon serves it as it is served in Japan: a large platter of attractively arranged slices of raw beef and various vegetables is brought to the table...
...menu is decidedly small, but perhaps this is not objectionable in a restaurant that serves such exotic fare. Considering the size of the portions, however, the Rashomon is expensive; a dinner for two will probably cost about $7.00. Sukiyaki is sufficiently filling, but one may leave the table after a tempura meal wanting just a little something more...
...kimono add to the pleasantness of the meal, and some low Japanese-style tables are available at which diners sit crosslegged on cushions. One can even get personal instruction in the use of chopsticks, and if, afterwards one still fishes vainly for a piece of tofu in the sukiyaki, a smiling waitress will give assistance...
...cities, to find a gas station open before 9 a.m. and a stationery store after 5 p.m. In Sydney or Melbourne, a man who doesn't feel like Australia's traditional diet-steak and eggs, with tomato sauce poured over it-can dine on sukiyaki, entrecote a la bordelaise, or Koenigs-berger Klops. And at his new $500,000 pasta factory in Brisbane, Sicilian-born Frank de Pasquale complacently estimates that where only 5% of Australians ate spaghetti ten years ago, some 65% do now. There are other signs that "culture." though a suspect word, is a spreading...