Sushi Lunch Quotes

Sushi arrives, and it’s not until halfway through the meal that I notice him using his fork to eat instead of the chopsticks. It’s also when I notice that he uses that fork with his opposite hand, so he can keep hold of mine with the other.  It’s the best lunch of my life.

At the front of Sushi Nozawa is a mean woman. When I asked Mom why the woman is so angry, Mom said it’s because she’s Japanese and that it’s cultural. The woman at school who serves lunch is also mean but she is not Japanese. Maybe it’s just serving food that makes people angry. I understand why the people who work here are so angry. I guess it’s like working at a gas station, but instead of cars, they have to fill up people. And people eat slowly and talk about their stupid lives at the table and make each other laugh, but when the waiters come by, the people at the table stop laughing and become quiet like they don’t want to let anyone else know about their great jokes. And if the waiters talk about their own lives, they’re not allowed to talk about how bad it is, only how good it is, like, “I’m doing great, how are you?” And if they say something truthful like, “I’m doing terrible, I’m a waiter here,” they will probably get fired and then they will be even worse. So it’s probably always a good idea to talk about things happily. But sometimes that’s impossible. That’s why I’m giving Sushi Nozawa 16 out of 2000 stars.

So, if you suddenly experienced a financial windfall, you would ultimately be much happier if you spent the money on numerous pleasant, mood-boosting things occurring on a day-to-day or weekly basis—a daily lunch of expensive sushi, a weekly massage, a regular delivery of fresh flowers, or Sunday-morning calls to your best friend in Europe—rather than spend it all on a single big-ticket item that you believe you would really love, like a new top-of-the-line Jaguar or the remodeling of a bathroom with hand-painted tile.

We’ve been lunching on a lie since high school. The lie was this: those wishing to take away your freedom would come in the form of some massive monolithic, soulless government. We had to worry about faceless bureaucrats and faceless, armed mobs with mysterious insignias busting our doors in the dead of night, scooping us out of our beds, where we’re vanned to reeducation camps somewhere underground, a place with no internet, no cable, no sushi—not unlike certain parts of New Jersey. Which would be fine with me, because I hate sushi. But the “no internet thing” would be a problem. Because I love cat videos.

I had known him since 1984, when he came to Manhattan to have lunch with Time’s editors and extol his new Macintosh. He was petulant even then, attacking a Time correspondent for having wounded him with a story that was too revealing. But talking to him afterward, I found myself rather captivated, as so many others have been over the years, by his engaging intensity. We stayed in touch, even after he was ousted from Apple. When he had something to pitch, such as a NeXT computer or Pixar movie, the beam of his charm would suddenly refocus on me, and he would take me to a sushi restaurant in Lower Manhattan to tell me that whatever he was touting was the best thing he had ever produced. I liked him.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

know that taking a long walk was his preferred way to have a serious conversation. It turned out that he wanted me to write a biography of him. I had recently published one on Benjamin Franklin and was writing one about Albert Einstein, and my initial reaction was to wonder, half jokingly, whether he saw himself as the natural successor in that sequence. Because I assumed that he was still in the middle of an oscillating career that had many more ups and downs left, I demurred. Not now, I said. Maybe in a decade or two, when you retire. I had known him since 1984, when he came to Manhattan to have lunch with Time’s editors and extol his new Macintosh. He was petulant even then, attacking a Time correspondent for having wounded him with a story that was too revealing. But talking to him afterward, I found myself rather captivated, as so many others have been over the years, by his engaging intensity. We stayed in touch, even after he was ousted from Apple. When he had something to pitch, such as a NeXT computer or Pixar movie, the beam of his charm would suddenly refocus on me, and he would take me to a sushi restaurant in Lower Manhattan to tell me that whatever he was touting was the best thing he had ever produced. I liked him. When he was restored to the throne at Apple, we put him on the cover of Time, and soon thereafter he began offering me his ideas for a series we were doing on the most influential people of the century. He had launched his “Think Different” campaign, featuring iconic photos of some of the same people we were considering, and he found the endeavor of assessing historic influence fascinating. After I had deflected his suggestion that I write a biography of him, I heard from him every now and then. At one point I emailed to ask if it was true, as my daughter had told me, that the Apple logo was an homage to Alan Turing, the British computer pioneer who broke the German wartime codes and then committed suicide by biting into a cyanide-laced apple. He replied that he wished he had thought of that, but hadn’t. That started an exchange about the early history of Apple, and I found myself gathering string on the subject, just in case I ever decided to do such a book. When my Einstein biography came out, he came to a book event in Palo Alto and

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

Sushi arrives, and it’s not until halfway through the meal that I notice him using his fork to eat instead of the chopsticks. It’s also when I notice that he uses that fork with his opposite hand, so he can keep hold of mine with the other. It’s the best lunch of my life.

You named your oh-so-important research fish Bubbles, Sushi, Lunch, and Dinner." "Aw, come oooon. Those are fish names." "Yeah… one.

In 2001, my co-workers at PayPal and I would often get lunch on Castro Street in Mountain View. We had our pick of restaurants, starting with obvious categories like Indian, sushi, and burgers. There were more options once we settled on a type: North Indian or South Indian, cheaper or fancier, and so on. In contrast to the competitive local restaurant market, PayPal was at that time the only email-based payments company in the world. We employed fewer people than the restaurants on Castro Street did, but our business was much more valuable than all of those restaurants combined. Starting a new South Indian restaurant is a really hard way to make money. If you lose sight of competitive reality and focus on trivial differentiating factors—maybe you think your naan is superior because of your great-grandmother’s recipe—your business is unlikely to survive.

Everything about this place made my skin crawl. The power plays and posturing. The snobbish cliques and haughty entitlement. I’d had an idea how things would be when I arrived, but living it was another story. Walking into the school cafeteria, I felt like I was cast in an over-the-top coming-of-age movie where each character had its very own stereotype to portray and not a single person was multidimensional. I’d only ever been to public school before, where kids bought square slices of generic pizza or brought brown paper sack lunches of PB&J and a bag of chips. Not at Xavier. There was a fucking sushi station, for Christ’s sake. How could any of these people be substantive when they’d never even stepped foot in the real world?

thepsychchic chips clips iii Jared gives me an assignment: I need to map out my emotional process so that I can start finding ways to solve each problem. I need to actually sit down and make a spreadsheet. Each time something happens, write it down in the situation trigger column. In the next column write a description of the thoughts, emotional reactions, and behaviors that the situation or trigger causes. In the next column give your best assessment of the underlying flaw or problem, and finally, write a logic statement that I can use in the moment to inject some rationality into the issue. 258 Jared’s 20 minute break routine for Maria: First 5 minutes of break: off load and brain dump. I write down some of the key hands so that they don’t occupy any of my headspace going forward. … Then a few minutes of contemplating my decision making. Asking myself: How was my thinking? Were there any emotionally compromised decisions? … Next 10 minutes: nothing. No poker talk, no thinking. Just walking and relaxing. And then, right before the end of break, a few minutes of warm-up for the next level. 276 - 277 EB White: “an honest ratio between pluck and luck.” 287 Food in Los Vegas: For sushi, Yui and Kabuto. For dinner close to the Rio, the Fat Greek, Peru Chicken, and Sazón. For when I’m feeling nostalgic for the jerk chicken of my local Crown Heights spots, Big Jerk. Lola’s for Cajun. Milos, but only for lunch. El Dorado for late-night poker sessions. Partage to celebrate. Lotus of Siam to drown your sorrows in delightful Thai. 314

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

you want to really creep yourself out, watch the unedited version (click here) of the news interview showing Paddock’s brother rambling for thirty minutes to reporters, while appearing to be terribly high on some stimulant. The gunman’s brother drivels on, explaining how Paddock was a ‘high roller’ at the casinos and how much money he makes, and how he ‘eats $10,000 dollar sushi lunches,’ complimentary. (If you watch this crazy video, your questions pertaining to this heinous event will completely lay to rest.)

The Ex-Brat girls all had identical takeout containers- rectangular-shaped and about the size of a box of chocolates, with a plastic red liner inside the box to separate beautifully arranged food items like sushi, tempura, rice, and dumplings. The boxes looked more like orange gifts than ordinary lunches. Curiosity won out over my sense of intimidation. I had to know. "What are you guys eating?" I asked them. "Konbini lunches," said Imogen. "Konbini are convenience stores." "So much cuter than ICS caf food," said Jhanvi, using chopsticks to pick through a carefully arranged box filled with sushi and edamame.