Podcasts about sushi bar

In todays episode we get to virtually sit down with an amazing, one-of-a-kind guest, Keri Scaggs! Keri is into great relationships, Kentucky Bourbon, Kentucky Wildcats basketball, music and of course wine! We talk about them all! In fact, we get to hear her sing to us, too! #HappyFriday! #ItsWineTime! #Cheersing #EasterEggWines this episode: 2024 Paix Sur Terre Sandtone Vermentino ($45 at the winery)

Zuyun Choi ist Unternehmerin und Geschäftsführerin von Oddugi Verde grün, einer Sushi-Bar. Sie ist Teilnehmerin der Business Mindset Mastermind. Ein erstes Schlüsselerlebnis war für sie das Live-Retreat in Berlin. Zum ersten Mal fühlte sie sich in einer Gruppe von Unternehmerinnen nicht wie ein Alien, sondern inspiriert und getragen von Energie, Visionen und ehrlichem Austausch. Zuyun setzt ihre lang gehegte Idee, ihre Sushi-Bar kulinarisch zu verändern, seitdem Schritt für Schritt um – mit mehr Klarheit, Selbstvertrauen und einer fokussierten Ausrichtung auf die wesentlichen Schritte. Vollständige Shownotes und weitere Informationen findest du unter https://julia-lakaemper.com/podcast/172/

Send us a textSeason 11 continues with another remarkable story of resilience, flavor, and fire featuring Chef Thinus Van Der, Culinary Director 99 Sushi Bar.From growing up in South Africa surrounded by braais and family kitchens to becoming a Michelin-star chef in the UAE, Thinus's story is a masterclass in grit, gratitude, and growth. After surviving stage three brain cancer, he returned to the kitchen stronger than ever, leading teams, redefining Japanese fine dining in Abu Dhabi, and now guiding the global expansion of 99 Sushi across Monaco, Madrid, and beyond.In this powerful conversation, Thinus shares how his upbringing shaped his love for food, the lessons he learned from kitchens both chaotic and disciplined, and what it truly means to lead with humility. This is not just a story about food. It is about survival, second chances, and cooking with purpose.Proudly brought to you by our Season 11 sponsor:

Kamehachi is Chicago's original sushi bar restaurant. Gulia Sindler is its current owner, and she says the meaning behind its name is simple.

Kamehachi is Chicago's original sushi bar restaurant. Gulia Sindler is its current owner, and she says the meaning behind its name is simple.

Kamehachi is Chicago's original sushi bar restaurant. Gulia Sindler is its current owner, and she says the meaning behind its name is simple.

Ya estamos en la mitad del camino en nuestra version del Mundial de Clubes

It's Day 8 of our 10 Days in Tokyo series - following the World Athletics Championships! In this special limited series of The Running Channel podcast, Sarah, Rick and Andy unpack all the action from the Championships - along with exclusive behind-the-scenes insights from the team you might miss at home! Beatrice Chebet and Faith Kipyegon went head-to-head in a thrilling Women's 5000m final, while Team GB added a bronze to their medal tally in the Women's Heptathlon on an exciting penultimate day of the Champs.The team recap their experience at a local sushi bar as well as a deep dive into the topic of mental health and resilience - in both running and life - sharing personal stories about how movement and running have supported their wellbeing.Supported by ASICS.

Today's guest is Lyly, and she is originally from Đà Nẵng City in central Vietnam. She has been living in New Zealand for over 21 years now, and it truly feels like her second home. For the past 11 years, she has been living in New Plymouth, where she runs her small business, The Reef Coffee & Sushi Bar in Strandon. New Plymouth is a very special place to her. It may be a small city, but it has a big, close-knit community — and that's what she loves most about it. Over the years, she has had the privilege of getting to know so many beautiful people, and they've helped make this place feel even more special in her heart.

Nuestra edicion del Brasileirao esta a mitad de camino...que nos espera para esta seguna parte?

“The whole experience isn't really supposed to be programmed. It's actually meant to get lost. And that has multiple meanings. It means to get lost in time. Like what era is it? Am I in the twenties, the thirties? This building has gone through a hundred years of history and we pick up on different decades at different parts in time in the property. We don't have clocks in the room, so it doesn't matter what time it is. It's Miami beach, you're on vacation. But more so than that, it's also to get lost on the street, wander, see what's around the corner.” We're in great company with David and Maya Berg, the husband and wife duo behind Esmé Miami Beach Hotel, where they are restoring the glory of the Spanish Village to its artistic heyday. With its Spanish-Mediterranean architecture, diverse Latin flavors and finishes, its original wonderment made modern, its appeal made timeless.  Celebrating its 100-year history - once a colony for artists and outcasts, where the infamous Al Capone ran his underground gambling syndicate - now stands a chic hotel escape in the heart of South Beach, adorned in rich, nuanced, and eclectic treasures for guests to discover.  In this episode, David and Maya divulge how Esmé is a ‘boutique gem hidden in plain sight' among hushed historic paseos, beckoning the old country's lust for life and the Mediterranean coast's deliciously slower pace.  Top Takeaways [1:50] It was a New York City love story between a young David in real estate and a young Maya in hospitality, filled with long work days, late weekend nights, and summers spent in the Hamptons that started it all.  [5:10] What makes Miami, “the next New York borough” according to the Berg's - from its international culinary finds to its multiple cultural flairs, from its livable neighborhoods to its vibrant arts scene.  [8:40] David shares how real estate is all about relationships, and that is why the previous owner of the buildings that make up Esmé, cared so much about ensuring it ended up in good hands, that would do right by the neighborhood and continue on his dream for Española Way. [12:10] If the walls of this 100-year-old Spanish-Mediterranean revival landmark could talk it would tell tales of its ‘diamond in the rough' inspired name and its infamous residents such as Al Capone.  [15:30] Beyond the beach, there's so much to do strolling the paseos, from window shopping to rooftop sunset watching, eating and imbibing all along the way.  [22:00] With the creative eye of designer Jessica Schuster, Esmé returned to its former glory - with authenticity glowing in the ornate fireplaces and shining through the original skylights.  [24:20] Local collaborations, rooftop classes, paseo popups and more are always in season at Esmé - just check out their Happenings to explore what excites you the most.  [28:15] As a recipient of the inaugural MICHELIN Key, which recognizes the most outstanding hotels in the world, it's a testament to all those that make Esmé the ‘boutique gem hidden in plain sight' that it is today.    Notable Mentions À la Folie Café for crêpes The Drexel for coastal Mediterranean cuisine  The Bamboo Room by Trader Vic's speakeasy  Pane e Vino for homemade pasta Sushi Bar for omakase  Tropezón for tapas and churros  La Sandwicherie for Cuban sandwiches  Cortaditos for the best coffee Hotel Il Pellicano, Monte Argentario, Italy  Le Sirenuse, Positano, Italy  Visit For Yourself Esmé Miami Beach Hotel Website | @esmehotel Esmé Magazine Issue 1 | Issue 2 Enjoy 20% off summer and fall season, 10% off winter season when you email sales@esme.com and mention Stay In Good Company!  Stay In Good Company Website

In this reposted episode from January 2022, we began a 3-episode series titled Call Center Sushi Bar- rethinking the many misguided narratives perpetuated by experts and pundits in our industry regarding agent patient experience training and performance management.  Get your chopsticks ready- this is going to be a tasty one!

“I Love Lamp” Podcast: Shogun Edition – Die Kurzfassung In der neuesten Folge von “I Love Lamp” tauchen Sebi und Wookie tief in die Welt des Shogun ein. Von den historischen Samurai-Kriegern bis zu modernen Interpretationen in Filmen und Büchern – die beiden Gastgeber diskutieren alles rund um diese faszinierende Epoche. Hier sind einige der witzigen Themen, die in dieser Episode behandelt werden: Kurwa-Setzug: Ein unerwarteter Twist in der Shogun-Geschichte? Oder vielleicht ein neuer Manga-Charakter? Sebi und Wookie gehen der Sache auf den Grund – mit einem Augenzwinkern! Jack Ryan: Wie würde Jack Ryan als Shogun aussehen? Die beiden spekulieren über diesen ungewöhnlichen Crossover – inklusive geheimer Spionage-Missionen im Kimono. ESC (Eurovision Song Contest): Hat der Shogun jemals am ESC teilgenommen? Oder sollte er es vielleicht? Die Antwort gibt es in dieser Episode – mit einem Hauch von Glamour und Glitzer. Krampfadern: Eine unerwartete Verbindung zwischen Shogun und Venenproblemen? Sebi und Wookie enthüllen die geheime Geschichte – inklusive Samurai-Yoga für bessere Durchblutung. Deutschland-Merche: Welche Merchandise-Artikel würden Shogun-Fans gerne kaufen? Von Kimonos bis zu Katana-Schlüsselanhängern – die beiden stellen ihre Favoriten vor, mit einem Augenzwinkern auf die deutsche Gründlichkeit. La Casa del Kurwa: Ein Shogun-Bordell im alten Japan? Oder doch nur ein verrückter Name für eine neue Sushi-Bar? Sebi und Wookie klären auf – mit einem Schuss Ironie und einem Lächeln. Also, schnapp dir deine Lampe und tauche ein in die Welt der Samurai, Geishas und Ehre – in der neuesten Folge von “I Love Lamp”!

Our guest is Morgan Adamson, the chef at Hoseki, a six-seat omakase sushi bar located at Saks Fifth Avenue in Manhattan.In previous episodes, we had several non-Japanese sushi chefs who proved that America has a distinctive pool of talent, and that the American sushi culture is on healthy ground. Morgan is definitely one of these talents, and being female, she is particularly unique as the traditional sushi industry has been notorious for not welcoming females to lead the sushi counter.In this episode, we will discuss how a young woman from Michigan got into sushi, how she studied sushi-making and built a successful career, a unique concept of Hoseki where she expresses her own sushi-making philosophy, her advice to future sushi chefs in America, and much, much more!!!-----THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Ya entramos en la recta final de la Copa Oro de Club Soccer Dads.

Chef Jason Peel is the Executive Chef and Owner of Nami Kaze, a Modern Izakaya and Sushi Bar and has had an extensive career in Hawai'i's culinary scene, teaching at Kapi'olani Community College, working alongside chef Roy Yamaguchi and as the Executive Chef for the Hawaii Food and Wine Festival. Chef aka "Friend" Peel was recently honored as a semifinalist for the prestigious 2024 James Beard Awards. In this episode, we talk about Chef's journey through the culinary world and his approach to cooking, leading and investing in the next generation of Hawai'i chefs. Title Sponsor: www.cpb.bank Airline Sponsor: www.hawaiianair.comRecorded at Central Pacific Bank's "Friendship Floor" - a coworking space dedicated for CPB's remote and hybrid employees to work and collaborate Connect with Chef Jason: https://www.instagram.com/namikaze www.namikaze.com Connect with Andrew and Kolby: www.uncuthawaii.com https://www.instagram.com/uncut_hawaii https://www.instagram.com/kolbymoser https://www.instagram.com/_andrewtran #uncutpodcast #uncuthawaii #hawaiicreators #hawaiipodcast #podcastersofinstagram #podcastersofinstagram #spotifypodcast #newpodcast #applepodcast #hawaii #podcast #hawaiilife #hawaiian #luckywelivehawaii #podcasts #podcasting #podcaster #madeinhawaii #oahuhawaii #hawaiinei #mauihawaii #hawaiiliving #podcastshow #podcasters #podcastlife #podcasthost #podcastaddict --- Support this podcast: https://podcasters.spotify.com/pod/show/uncuthawaii/support

En el segmento Sitio Recomendado de El Gran Musical conversamos con Roberto Serrano, Gerente General de Maki Sushi Bar, sobre la propuesta gastronómica del sitio.

99 Sushi Bar in Abu Dhabi, where chef Thinus van der Westhuien is head chef, was awarded one Michelin star in 2023.

Fluent Fiction - Hebrew: Hummus and Sushi: A Surprising Twist of Palates Find the full episode transcript, vocabulary words, and more:fluentfiction.org/hummus-and-sushi-a-surprising-twist-of-palates Story Transcript:He: מרים הארוזית התקשרה בערב אחד למסעדת סושי ברחוב דיזינגוף תתאים לי את החומוס שלכם, היא אמרה בלי להבין את הטענה שתגרום לה להעיר משבחי הסושי מתחתם.En: Miriam called Sushi Bar one evening asking for their hummus, oblivious to the irony that would provoke praise for sushi from them.He: במסעדת הסושי, השרת הצעיר, אורי, התהם.En: At the sushi restaurant, the young server, Uri, was bewildered.He: "חומוס?En: "Hummus?!He: במסעדת סושי?En: At a sushi restaurant?"He: " שאל המחשבה על התוכן המובלע של ההזמנה של מרים השכילה להרגיש את פניו עם הסתירה.En: he wondered about the underlying meaning in Miriam's order, feeling conflicted.He: הוא הִסִּתְכֵּל על המניות מעל לראשו, הוא ניסה לחפש יוסי חומוס או שום דבר נראה כמו חומוס.En: He looked up, scanning the shelves above him, trying to find Yossi's Hummus or anything resembling it.He: חומוס לא היה.En: There was no hummus.He: "אני מצטערת, מרים," אמר אורי בטלפון, מאוד מצטער, אך אנחנו לא מכינים חומוס.En: "I'm sorry, Miriam," Uri said on the phone, very apologetic, but we don't serve hummus.He: "אנחנו מסעדת סושי.En: "We are a sushi restaurant."He: "מרים היתה מבולבלת.En: Miriam was confused.He: "אבל, עכשיו היא נזכרה, אני מסעדה יפנית.En: "But now she remembered, I'm at a Japanese restaurant.He: סרי," היא התנצלה, ומשמעתה נרגש.En: Sorry," she apologized, and from then on, she became excited.He: שם, בקצה אחר של העיר הגדולה, מרים יכלה להרגיש את התודעה שלה מתמצת לקרמים משמת בטעות המשמע.En: There, on the other end of the big city, Miriam could feel her consciousness converging on the creamy delicacies unintentionally suggested.He: היא המר גבותיה על הבישול משיים, מתכוננת לשלב את הלילה ולשנות למעט המנות שלה.En: She stroked her cheeks with silk gloves, preparing for the night and planning to slightly alter her choices.He: "אני אזמין את הג'ירו סמואל סנדוויץ '" היא אמרה בוודאות, המקווה שיתקבלו המזונות האהובים עליה.En: "I'll order the Gyro Samuel Sandwich," she said confidently, hoping they would accept her favorite food.He: הפעם, קריאת ההזמנה נשמעה כמו ניצחון.En: This time, reading the order felt like a victory.He: "כמובן, מרים," אמר אורי, נשמע מרוצה.En: "Of course, Miriam," Uri said, sounding pleased.He: "נו, הכינו את הסנדוויץ' של הג'ירו סמואל.En: "Alright, we made the Gyro Samuel sandwich."He: "מרים, מחייכת במרכז תל אביב, הגיבה כל כולם, "תודה רבה, אורי, ואנא, שכח מהחומוס!En: Miriam, smiling in the center of Tel Aviv, responded enthusiastically, "Thank you so much, Uri, and please, forget about the hummus!"He: " הם שניים התקשרו, והערב המשיך כמו גל חופשי הולך ממולו.En: The two hung up, and the evening continued like a free-flowing wave.He: חומוס חסר, אבל עם סנדוויץ 'של ג'ירו סמואל - הכל נראה ברור נמרץ למרים.En: Hummus was missing, but with the Gyro Samuel sandwich, everything seemed clear and promising for Miriam. Vocabulary Words:Miriam: מריםSushi Bar: סושי ברhummus: חומוסirony: היבט סרקpraise: שבחsushi: סושיserver: שרתUri: אוריbewildered: מבולבלmeaning: משמעותorder: הזמנהconflicted: מתווכחshelves: מדפיםYossi's Hummus: חומוס של יוסיapologetic: מצטערJapanese: יפניremembered: זוכרהapologized: התנצלהexcited: נרגשתcity: עירconsciousness: תודעהconverging: מתמצתcreamy: קרמיdelicacies: טעימותunintentionally: באופן חושפניsuggested: הוצעstroked: נמשכותsilk gloves: כפפות משיpreparing: מתכונכתnight: לילהBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Lights, camera... live-action catering? If you're considering it for your next party, here are the top three reasons you should totally go for it! Learn more at https://www.yooshisushi.com/ Yooshi Sushi Catering & Event Production City: Los Angeles Address: 20154 Saticoy Street Unit A6, Website https://www.yooshisushi.com/ Phone +18184811297 Email farzad@yooshisushi.com

In this week's episode, the nerds start off by talking about their wonderful experience at Volcano Sushi and discuss the State of Technology and the Xbox Leaks. Come by and check it out!  Follow us on Instagram, Facebook, and TikTok: @nerdget1 Time Stamps:  Intro - 00:00:00 Restaurant of the Week: Volcano Sushi Bar & Hibachi - 00:06:30 Game Releases - 00:15:50 Delays - 00:19:35 News - 00:22:30 Main Topics: State of Technology & Xbox Leaks - 01:17:25

In today's episode, host Brian Lofrumento sits down with special guest Alejandro Aguilar, founder of RestoStrategy and an expert in marketing for the restaurant industry. Alejandro brings a wealth of experience and knowledge to the table, with almost 30 years in the industry and a passion for helping restaurants thrive. Together, they delve into the world of entrepreneurship and discuss the importance of intentional and ROI-driven marketing strategies. Get ready to discover the secrets behind effective marketing in the restaurant industry and how it can make all the difference in your business' success. So grab your headphones, tune in, and let's jump right into the insightful conversation with Alejandro Aguilar.ABOUT ALEJANDROAt only 44 years old, Alejandro Aguilar has been working for nearly 30 years. However, nothing has impacted his career more than his time at McDonald's where he started working in a single location and went up to manage financial planning for over 200 stores in 4 countries.Despite having switched industries that range from logistics to telecommunications and non-profits, Alejandro has always had restaurants in a special place in his heart.In 2008 he became part-owner of a Sushi Bar in Caracas-Venezuela, that doubled down as a Discoteque at night. This experience, full of unbelievable stories, showed him the reality of being an owner without the resources of a giant corporation and where every penny matters.In 2016 he was selected to become a Checker's franchisee in Miami.So, it's fair to say Alejandro knows how restaurants work. With his financial background, and operational experience combined with the marketing and technology knowledge built over the years, Alejandro is a power force for the restaurant industry and he's determined to change it forever with RestoStrategy.LINKS & RESOURCESVisit Alejandro's websiteCheck out Alejandro's book on AmazonFind Alejandro on LinkedIn

El Gran Musical - Andrés Castro, Hibachi Teppanyaki Sushi Bar

Masaharu Morimoto Wants to Break the Rules of the Sushi Bar. He's officially on the other side of the judge's table with his new show, Morimoto's Sushi Master, the first cooking competition series focused on sushi. We sat down with Chef Morimoto before the series's June 16 premiere on Roku Channel to discuss why it's taken so long to get a cooking competition series focused on sushi. We also speak with Sushi Master host  Lyrica Okano.

Enjoy an intimate 17-course sushi menu and premium sushi | bar hospitality concept in Austin, TX. The unique Omakase Speakeasy offers a unique take on new-wave nigiri and other delicacies. Learn more at https://sushibarhospitality.com SushiBar Hospitality 2600 E Cesar Chavez St, Austin, TX 78702, United States Website https://sushibarhospitality.com/ Email prc.pressagency@gmail.com

Welcome back to another episode of On Deck with Throp. In this episode, I'm excited to share a meaningful conversation I had with my good friend, Matthew Wallace. Matthew is a young entrepreneur, hotelier, and restaurateur who made the bold decision to return to Jamaica after studying abroad. You see, it's common for Jamaicans who study overseas to pursue opportunities in other countries due to their attractiveness. This often leaves fewer skilled and qualified people available to contribute to our nation's growth. But Matthew chose to come back home after obtaining his Hospitality degree from FIU, driven by the desire to invest in our beautiful island. During our conversation, we discuss why Matthew decided to return, the opportunities and businesses he believes could thrive in Negril, and the inspiring origins of his ventures, Scotch Boyz and Matthew's Sushi Bar and Restaurant. Listen in as we explore the importance of investing in Jamaica and nurturing its development for a brighter future, even when the island may not offer as many attractive opportunities as other countries. Join us for an insightful conversation on the power of choosing the Jamaican Dream over the American Dream and how this choice can have a lasting impact on our nation's future. This episode on YouTube Matthew's Contact Information Matthew's Sushi Bar and Restaurant Instagram Scotch Boyz Website Scotch Boyz Instagram The Boardwalk Village Website The Boardwalk Village Instagram My Contact YouTube Instagram Facebook Twitter Chapters 0:00 Intro 1:28 Matthew's self-introduction 3:41 Career opportunities after graduation 4:56 Jamaica's Brain Drain 10:31 Was there anything other than the family business that influenced your decision to return to Jamaica? 14:20 The Potential of Negril 19:39 Businesses that would do well in Negril 25:44 What inspired you to open Matthew's Restaurant? 32:31 The expansion of Matthew's Restaurant 36:49 The Scotch Boyz's beginnings 45:06 The Future of Negril 48:32 What do you believe will hinder Negril's growth in the next five years? 59:17 Contact information

In the Florida Keys, you can eat some of the world's freshest and most delicious seafood. On this episode, join host Elizabeth Harryman Lasley and producer Jason Paton as we take you to Castaway Waterfront Restaurant and Sushi Bar in Marathon. Meet owner John Mirabella, who's committed to helping to preserve the Keys' marine ecosystem. Learn how this accomplished spear fisherman is helping to manage the invasive lionfish in the Keys' waters. Then peek into the kitchen with Executive Chef Bo Hammett, award winning chef who can prepare everything from lionfish sushi to lobster enchiladas. For more information, go to castawayfloridakeys.com. For more details and travel inspiration, visit Fla-Keys.com. To call from the United States or Canada, dial 1 (800) FLA-KEYS or contact your travel advisor. Produced by Armchair Productions, the audio experts for the travel industry.

John Mirabella of Castaway Waterfront Restaurant and Sushi Bar sat down with us at Seacamp where we were holding a Submersible Training course. Castaway is located in Marathon and is one of the only restaurants that has lionfish on the menu full time! The Castaway was originally built in 1951 and known for many years as a place to get beer and shrimp steamed in beer.  After all, in 1951 there were many shrimp boats parked a stones throw from the restaurant and if you never met a shrimper, the you probably don't know it but them boys can drink some beer. In 1999 John sailed into Marathon, Florida ending a voyage that began in Los Angeles. He bought the restaurant and began a new adventure, oh yeah, he also quit his job, sailed the boat and moved to the fabulous Florida Keys. Now decades later The Castaway is busy again but with an expanded menu featuring all the S's. Seafood, Steaks, Sushi, and of course Spirits and as of today now serving 32 BEERS ON TAP.  Seating is indoor and outdoor on the water and service includes breakfast, lunch and dinner 5 days a week. If you are hungry, or thirsty or want to talk to a Captain about fishing, stop in and see us.  We are located at MM48, at the end of 15th St, Oceanside in Marathon.  Reservations are always accepted. https://castawayfloridakeys.com/

On this week's episode the nerds talk about their unforgettable experience at Saki Sushi Bar and finally talk about one of the OG's in the gaming industry, Nintendo. Follow us on Instagram, Facebook, and TikTok: @nerdget1 Time Stamps: Intro - 00:00:00 Restaurant of the Week - Saki Sushi Bar - 00:13:20 Game Releases - 00:22:00 Delays - None News - 00:24:00 Main Topic - Nintendo - 01:08:45

Thai, oh my. The Beefy Bones are back to chat and eat some great food from Kâow Thai Restaurant & Sushi Bar in La Plata MD. Check them out at www.kaowmd.com *Leave us a message: https://anchor.fm/meatsoftheroundtable/message *Instagram: @meatsoftheroundtable *Online Merch: www.Tiny.one/MOTRTPodcast *Email: Meatsoftheroundtable@outlook.com

Quarter Sheets, Pijja Palace, Moo's Craft Barbecue's burger, and Sushi Bar aka Sushi by Scratch Restaurants are all living the hyped life in the L.A. food scene. With expectations set sky high, Jordan and Max experience them for the first time and attempt to answer if they're living up to the hype.

Bienvenidos al Episodio #68 del podcast de Vidas Infinitas. Esta semana retomamos la actividad contando como hemos pasado las navidades, a qué hemos dedicado nuestras horas extras libres y qué esperamos en el aspecto lúdico de este 2023 que acabamos de estrenar. Un año que ya os adelantamos va a estar lleno de contenido de calidad y que por supuesto vamos a compartir con todos vosotros.¡Arrancamos!El apartado de actualidad lo arrancamos con la noticia del cierre de Playmanía, un clásico de los kioskos. Hablamos también de la posible modalidad más barata de Gamepass, de los rumores sobre un rediseño de PS5 y los problemas que puede acarrear tenerla en vertical, de como FIFA ha vuelto a adivinar el ganador del mundial de fútbol y de la recién creada Academia de Tabula que viene a aportar algo de calidad al mundo de los juegos de mesa.En el apartado de análisis lo ocupamos con cuatro juegos de todo tipo que hacen bueno aquello de "en lavariedad, está el gusto". Estupendos juegos para cualquier ludoteca: Batalla de Genios, de Lúdilo, nos plantea un divertido reto para dos jugadores con fichas tipo tetris. Ragnarock nos traslada a Midgard donde debemos hacernos con el control del territorio. Con Dinosaur World nos pondremos a construir nuestro propio parque del jurásico de la mano de Devir mientras que Sushi Bar, de Mercurio, nos devolverá las sensaciones vividas con el mítico Piko Piko.En el bloque central desgranamos todo lo que esperamos en videojuegos de este 2023 recién estrenado en un bloque que seguro te va a descubrir algún juego que se te había pasado por alto. Coge lápiz y papel porque el bloque viene cargado de futuras recomendaciones.Y como es habitual, cerramos el episodio de hoy con unas recomendaciones que esperamos que os gusten tanto como a nosotros hacerlas.No olvidéis seguirnos y compartir vuestros comentarios en nuestras redes sociales.Recomendaciones en este episodio:Manu: The Gentlemen: Los Señores de la Mafia (HBO Max).Lo que más me gusta son los monstruos (Comic)Wako: Miércoles (Netflix), Potion Craft (Gamepass)

Thinus van der Westhuizen has become the newest South African to be awarded a coveted Michelin star. The 33-year-old works as the head chef at 99 Sushi Bar in Abu Dhabi in the United Arab Emirates (UAE).

Check out our show notes from episode 18 of The Moveable Feast:Bar Spero: 250 Massachusetts Avenue NW, Washington, DC 20001167 Sushi Bar: 289 E Bay St, Charleston, SC 29401Follow us on Twitter at @MoveFeastPod and on Instagram at @MoveableFeastPod. A big thank you to our producer Claude Jennings and our art director Ryan Harrison.

This week the nerds talk about their experience at Ichiban Sushi Bar & Poke and discuss the greatness that is Letterkenny and Shoresy. Have you checked out the episode yet? No? Well pitter patter bud! Follow us on Instagram, Facebook, and TikTok: @nerdget1 Time Stamps: Intro: 00:00:00 Ichiban Sushi Bar & Poke: 00:09:00 Game Releases: 00:32:05 Delays: 00:34:36 News: 00:39:52 Main Topic - Letterkenny and Shoresy - 01:33:21

Aquí estamos una quincena mas para hablaros de muchos juegos. En esta ocasión tenemos un viverito seguido de un estante lustroso con un buen puñado de fillers para que disfrutéis este veranito en la piscina. Fillers que no serán los de toda la vida (salvo alguna excepción). Ahí os va el menú: (4:17) El Pájaro Carpintero (15:15) El Vivero: (15:58) La Búsqueda del Planeta X (32:37) IKI (48:19) Estante Lustroso: (50:18) Picnic (56:55) Cartógrafos (1:02:59) Sushi Bar (1:08:05 Thief's Market (1:13:02) Rainbow (1:19:21) Mamma Mia (1:30:31) Red7 (1:38:29) High Score (1:42:28) Plata (1:48:18) K3

In this episode,  we cover First Call Resolution, Soft Skills, Scripts, It Takes More Time, Personalized Service, and Everyone Is Clamoring for Digital!

A continuation of Call Center Sushi Bar with an exploration of the narratives How to Empower Agents, Improvement, Every Call is Different, and Tone!

In this introductory episode, we begin a 3-episode series titled Call Center Sushi Bar- a rethinking of the many misguided narratives perpetuated by experts and pundits in our industry regarding agent customer service training and performance management.  Get your chopsticks ready- this is going to be a tasty one!

Barbara Cheney/Star Shield Solutions Star Shield Solutions started out as 3M OEM supplier of paint protective film for Toyota, Lexus Audi and Lucid. They bring the same products installed at the manufacturer and install them at local dealerships such as the Rick Case dealerships located in Gwinnett County.   David David/Volcano Japanese Steakhouse & Sushi […] The post Barbara Cheney with Star Shield Solutions and David David with Volcano Japanese Steakhouse & Sushi Bar appeared first on Business RadioX ®.

This week on  A Novel Console, Chris and Karradyne talk about a sponsorship Karradyne received, a terrible movie trailer, and how great Spider-Man is (without spoiling it) Karradyne also gets pretty annoyed with Chris because of some trivia he brought from school. Karradyne then decides to drag Chris into another discussion of The Lord of the Rings, this time for the 20th anniversary of The Fellowship of The Ring hitting theaters. They end the show with a trip to Kobe Japanese Steakhouse & Sushi Bar.You can contact us at:anovelconsole@gmail.comFacebook.com/anovelconsoleTwitter.com/anovelconsoleInstagram: @anovelconsolePatreon.com/anovelconsoleOther Streaming Platforms:anovelconsole.carrd.coOur art was done by:Instagram: @metamorphikeiSupport the show (https://www.patreon.com/anovelconsole)

Erica goes euphemistic and Jerry goes literal for this easy peasy topic this week - songs about food!  Also, fun facts about Harry Belafonte and Tim Burton!

Diane Woodburn of Maui No Ka Oi Magazine speaks to Sebastian Consiglieri & Chef Martin Monteverde about the upcoming debut of 1111 Nikkei Sushi Bar & Restaurant in Wailea.  In this podcast Sebastian and Martin talk about their Peruvian backgrounds, how they saw an opportunity to bring creative Peruvian fusion cuisine to the US, how the company is built with a foundation of giving back to the local community, their partnership supporting Imua Family Services, their approach to their new menu, why blending different approaches to Peruvian cuisine works so well, their recommendations for a way to try different components of their menu, and their excitement for the restaurant opening in Wailea on February 22nd, 2022. 

History has gone wrong and it looks like the Sontarans are behind it all. Also, what did they do with the Russians and the Chinese? Jordan's gonna go look for them while The Doctor deals with the Sontarans. Let's talk on Twitter @GallifreyPod . Share your thoughts via email at GallifreyanFilesPod@gmail.com . Rate & Review wherever you do such things.

Welcome to the show! Christina dives into her past struggles with loss and body dysmorphia as well as what sparked her fitness journey and mission to help others reclaim their life! In this podcast episode, Christina shares: What it's like to train as an elite athlete The impact of losing her father unexpectedly during college Falling down the path of self-sabotage How a sushi dinner led to a gym membership and new life Becoming addicted to fitness and her first bodybuilding show experience Deciding to compete and earning 2nd place at her first bodybuilding show Finding identity through fitness while struggling with body dysmorphia A reminder there's more to fitness, life and people than what we see on the surface Memorable Quotes: “It felt so good to lift weights...when I was working out was the only time the pain and anguish in my head would subside. I started to see changes in my body like I never had before.” “I loved bodybuilding because you're literally in control of your results. Your results were a direct reflection of the work you were willing to put in...the more I learned and the more mindfully I trained, the better my results got. In some ways, I finally felt that I had found my identity again through fitness.” Links Mentioned: Christina's Instagram - https://www.instagram.com/knifina Coaching Application - https://form.jotform.com/cutandconquerfitness/coaching-application

In this episode of Where Hawaii Eats, host Anne Lee sits down with Dave “DK” Kodama, owner and operator of DK Restaurants, to enjoy a variety of dishes featured at his different restaurants. She then heads to 3660 On the Rise in Kaimuki with special guest, Stanford Carr, President of Stanford Carr Development LLC, to hear his background and how he got to where he is today. Local boy from Aiea, O'ahu, Dave “DK” Kodama opened his first Sansei Seafood Restaurant & Sushi Bar in Kapalua, Maui. Saying he has “come a long way, baby,” would be the ultimate understatement. DK now owns and operates six restaurants on three islands. In May 2000, Kodama opened his second Sansei at Honolulu's Restaurant Row and in April 2002, the third location of the wildly popular concept was opened in Kīhei, Maui. In September 2004, D.K. took another giant leap when he moved the Restaurant Row Sansei Seafood Restaurant & Sushi Bar to the beautiful Waikīkī Beach Marriott Resort & Spa and added d.k Steak House at the same location. In July 2004 he teamed with Master Sommelier Chuck Furuya to open VINO Italian Tapas & Wine Bar at Restaurant Row. In February 2008, Hawai‘i Islanders got the Sansei they'd been craving at Queen's MarketPlace in beautiful Waikoloa. Like the others, it was an instant hit. For more information on DK Restaurants, visit dkrestaurants.com Stanford Carr is president of Stanford Carr Development, LLC (SCD) where he oversees an extensive portfolio of projects ranging from master-planned communities to resort-style living to affordable housing. Stanford is known for building communities on a foundation of family living, the spirit of the islands and respect for the land. Since 1990, SCD has completed over 6000 homes and is responsible for some of the most recognizable residential communities in Hawaii, including The Hawai'i Kai Peninsula, Kehalani Masterplan Community on Maui, Iwalani, Waikoloa Colony Villas, Wailea Fairway Villas, Keauhou Place, Hawaii's first Mixed Use Transit Oriented Development and many more. Stanford's projects have earned numerous national, western national, and local awards. For more information on Stanford Carr Development, visit stanfordcarr.com

This is Part 2 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

This is Part 1 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

Jim takes his family to Naples, thats Florida not Italy. A shout out to a great Server , Scott from the Italian Noodle and Sushi Bar in Naples. Boy, there are tons of old people down here and I'm getting up there so that is saying alot.

SOY'S Sushi Bar & Grill – Award-winning Sushi Bar and Dining Guests: Restaurateur and Cuisine Chef Soy Bahsichan Head Chef and Sushi Master Jeremy Tugs With the incredible success of his ... The post Soy Bahsichan: Sushi Fusion – Blending Art with Ancient Culture appeared first on Danielle Lin Show.