Latest news with #Morita
Yomiuri Shimbun
26-05-2025
- Health
- Yomiuri Shimbun
Japanese Firefighter Who Worked in Quake-Hit Myanmar Hopes Others Will Help in Intl Relief Efforts
The Yomiuri Shimbun Daiji Morita speaks to reporters in Tsuchiura, Ibaraki Prefecture, on May 9. MITO — A firefighter crew chief from Ibaraki Prefecture who worked as part of relief efforts in quake-stricken Myanmar said he hopes those wishing to help others will take up the same challenge, despite the work being harder than expected. Daiji Morita, a 31-year-old firefighter from Tsuchiura was deployed as a member of a Japan Disaster Relief (JDR) team to Mandalay in central Myanmar, near the epicenter of the massive quake that struck the country on March 28. He went with about 35 other medical team members, including Foreign Affairs Ministry officials and doctors, from April 12 for two weeks. Through the dispatch, Morita was able to contribute to the wider world, something he had long hoped to do, he said during a press conference in Tsuchiura on May 9. Yomiuri Shimbun file photo Damaged buildings are seen in Mandalay, Myanmar, on April 1. The Japan International Cooperation Agency dispatches JDR teams based on orders from the ministry. The teams are comprised of five groups, including a rescue squad and medical team. In Mandalay, the team set up tents in a parking lot in the center of the city to be used as examination and X-ray rooms, among other purposes. They treated about 900 cases of injuries and illnesses. Morita said many buildings had collapsed in the city that was filled with rubble. He added that the walls of their hotel also had cracks. Morita was responsible for the management of medical-related facilities and equipment. He checked whether the tents were in good condition, tested the water quality of water purifiers and managed generators. Since the temperature exceeded 40 C on some days, Morita said the work was 'much more challenging than I had imagined.' Team members checked in with each other over whether they properly ate and drank water. They also regularly monitored their heart rates for health purposes, and applied insect repellent to their clothing as well as their bodies since their sweat would wash it off. Morita said he could feel the severity of the disaster from the expressions of quake victims. But he was somehow able to put them at ease and make them smile as he introduced himself in Burmese after he learned how from an interpreter. One of locals gave the team fruit to express their gratitude, according to Morita. 'It was good to see their smiles. I also felt how hospitable the people in Myanmar were since they warmly welcomed us,' he said. Morita always had hoped to work for others as a JDR team member because he saw the devastation of the 2011 Great East Japan Earthquake when he was a high school student. One of his university professors who deployed to India as a medical team member also inspired him. While working as a paramedic handling things such as emergency transport, Morita decided to register with JDR's medical team last year. After completing his training, he was dispatched to his first country, Myanmar. Morita was the only firefighter from the prefecture to be dispatched to the country following the earthquake. The essence of his work — taking care of ill or injured people — is always the same whether he works in Japan or abroad. Determined to make the most of his experience in Myanmar, Morita said: 'There are only a few firefighters in the prefecture registered with the JDR. I hope more will step forward and take up the challenge.' Work experience and skills such as language necessary to apply for the medical team can be found on the JICA website.
Los Angeles Times
13-05-2025
- Entertainment
- Los Angeles Times
One of L.A.'s most exciting new Chinese restaurants lands in Mandarin Plaza
In Chinatown's newest restaurant, mapo tofu inspires steak tartare, pillowy gnudi are made with tofu (not ricotta) and medallions of table-side-sauced lamb saddle evoke Sichuan's cumin-spiced lamb skewers. Firstborn fills the long-empty former Pok Pok space in Mandarin Plaza with subtle Chinese touches, including jade-green tiles and a window to the kitchen reminiscent of what one might spot in a Beijing neighborhood hutong, or alley. Chef-owner Anthony Wang — who cooked at restaurants such as Destroyer, Auburn and Ink — is exploring the identity of Chinese American cuisine in a manner both true to history and to his own story. 'I've always wanted to explore Chinese cuisine, but I didn't realize how little I understood until I really started this project,' Wang said. 'For the first time in my career I can take a deep dive and look at the expansiveness and the history and culture of not just Chinese food [of mainland China], but also Chinese food in this country and how it's grown and developed over the past 100-plus years.' One of the first cuisines he began toexplore was Sichuan, traveling to Chengdu in 2018 and tracing the origins of its famous chiles and spice — and then researching even further, to a time before the spice trade reached the region. But Firstborn is just as much a reflection of Wang growing up first-generation in Georgia. His sweetbreads in pig trotter ragu evoke his memories of eating pork knuckle at his grandmother's house. The house-made chile crisp that tops the chef's signature fried chicken carries a smoky heat and fruity note via the secret ingredient of Morita chiles, marrying the fragrance of Sichuan and Mexican cuisines in a nod to L.A. His parents emigrated from Beijing in 1989 due to the protests and violence in Tiananmen Square. The family landed in Miami, then a desert of Chinese food and ingredients. Wang's mother began to get creative, substituting American items to whip up the modernized Chinese cuisine that Wang and his sister, Lulu, ate through their childhood: dishes like a kind of beef Bourguignon with Sichuan peppercorn and star anise. Wang thinks of it as 'new Chinese American cooking,' which also makes its way to the bar. Beverage director Kenzo Han (Steep LA, the Varnish) built an 'East meets West' menu that also lifts inspiration from the kitchen, with options such as an osmanthus and fermented rice sour, a sesame old-fashioned, a baiju-and-tea negroni, and a springy martini that involves house-made celery oil and carrot eau de vie. Nonalcoholic concoctions include hojicha orange milk punch and an adzuki swizzle. For dessert, pastry chef Jaime Craten (formerly of Vespertine, Destroyer and Meteora) balances sweet and savory with lighter options like almond tofu with citrus, jujubee and osmanthus, or chamomile custard that's topped with a refreshing apple-and-cucumber granita with a kinako shortbread cookie. Wang calls it an honor to debut his restaurant in Chinatown — adding to the legacy of the area's century of Chinese businesses — and to continue to explore what the cuisine means in the neighborhood, in the U.S. and in China. 'For me,' Wang said, 'It's a journey. This restaurant's open now, but this is something that I think we're just starting with, and it's something that I really want to continue exploring not just throughout this restaurant but throughout my entire life.' Firstborn is open Wednesday, Thursday and Sunday from 5 to 10 p.m., and Friday and Saturday from 5 to 10:30 p.m. 978 N. Broadway, Los Angeles, (213) 537-0142, Beverly Hills' steak-centric Matu now has a westward sibling in Matu Kai, which follows up the 2021 restaurant with some of its greatest hits and a slew of new dishes. Like Matu, Brentwood's new Matu Kai specializes in Wagyu: Plancha-cooked filets, wood-fired rib-eyes, picanhas, New York strips and more are prepared in the semi-open kitchen, sparks and flames often flying. These steaks can be ordered a la carte or in a set menu, though many of the newer items can be found a la carte. Look for fresh Uovo maltagliati in a rib-eye ragu, Wagyu meatballs in pomodoro, crying tiger Wagyu tenderloin satay and more. Like its sibling restaurant, Matu Kai also offers the popular Wagyu cheesesteak sandwich, which is available only at the bar. Matu Kai is open Monday to Thursday from 5:30 to 10 p.m. and Friday to Sunday from 5 to 10 p.m. 11777 San Vicente Blvd., Suite 134, Los Angeles, (310) 810-2501, A Chicago sandwich shop rife with cultural and familial inspiration recently debuted at the base of the Platform complex in Culver City, with panini-pressed stacks that can include tabouleh, chile crunch, harissa mayonnaise and more. Chef-owner Mitchell Jamra blends his Lebanese roots into some of the flavors of All Too Well, a quick-casual sandwich offshoot of his Mexican-Lebanese restaurant in Chicago, Evette's. All Too Well, while named for the Taylor Swift song, is inspired not by the singer-songwriter but Jamra's family and his long lineage of Chicago deli owners that traces back to the 1920s. The chef's first Los Angeles restaurant offers the Chicago location's most popular items such as the Bombay Chulet, which layers turkey, prosciutto garlic mayo, arugula, stracciatella, fried onion, chile crunch and fig jam, as well as the L.A.-only secret-menu Tunaverse, which tops tuna salad with a red pepper spread that blends ajvar with muhammara. All Too Well debuted as a one-year pop-up within Platform, but Jamra tells The Times that he has plans to stay in Los Angeles far beyond that. 'I'm bonded with the city now,' he said via email, 'and we are in for the long haul!' All Too Well is open Tuesday to Sunday from 11 a.m. to 3 p.m. 8850 W. Washington Blvd., Suite 101, Culver City, The popular chicken-focused offshoot of Los Feliz mainstay Kismet can now be found in Pasadena. At the latest outpost of Kismet Rotisserie, which sits at the border of Altadena, the whole pasture-raised, non-GMO chickens spin slowly behind the counter, the seasonal vegetables come primarily sourced from local farmers markets, and everything is made in-house. Chef-owners Sarah Hymanson and Sara Kramer offer rotisserie-chicken plates with sides such as roasted vegetables in tahini; smashed cucumbers in caraway vinaigrette; schmaltzy roasted potatoes; and hummus with freshly baked pita, along with salads, fresh-squeezed juice, bone broth, kids' meals, cookies and pudding cups. Unique to the Pasadena menu is a new, collaborative monthly sandwich special, where proceeds benefit the local chapter of education nonprofit Families Forward. This month find a spicy Niçoise pita sandwich made with Fishwife; in June look for an Italian sandwich from local chef and 'The Bear' culinary producer Courtney Storer. Kismet Rotisserie's newest outpost offers catering, a quick-and-casual format, and indoor and outdoor seating. Kismet Rotisserie is open in Pasadena daily from 11 a.m. to 9 p.m. 1974 Lincoln Ave., Pasadena, (323) 412-4400, Kristin Colazas Rodriguez began Colossus out of her home in 2018. Now she operates four outposts spread across San Pedro and Long Beach, and the latest features a full cafe menu, a bakery case flush with croissants and pastries, and an evening-only pizza program just off the San Pedro harbor. The newest Colossus recently debuted at the base of the Vivo Apartments complex, serving morning items such as the signature croissant breakfast sandwich with house-made sweet potato hot sauce, lunch and lighter bites like salad Lyonnaise with fresh croutons, and dinner such as meatballs in gravy, sourdough gnocchi and a range of daily pizzas (in Long Beach, the pizzas are available on weekends only). Whole loaves of bread and pantry goods such as tinned fish, dried heirloom beans and jars of jam are also on offer, and beer and wine are in the works. Colossus is open off of the San Pedro harbor Monday to Friday from 7 a.m. to 8 p.m., and Saturday and Sunday from 8 a.m. to 8 p.m. 511 S. Harbor Blvd., San Pedro, (213) 444-0077, A weeklong celebration of Latin cuisine kicked off Tuesday with hundreds of participating restaurants — and many offering special items and set menus. Dine Latino Restaurant Week, an initiative spearheaded by the national Latino Restaurant Assn., runs through May 18 and includes more than 200 restaurants spread from Camarillo through L.A. County, as far east as San Bernardino and Riverside, and as far south as Costa Mesa; even a few San Diego restaurants are joining the event, as is one operation in San Jose. The event aims to support Latino-owned restaurants reflecting a range of nationalities and cuisines, including Mexican, Brazilian, Ecuadorian, Colombian, Salvadoran, Peruvian and beyond. Find a map of participating restaurants here, with more businesses to be added.
Time Out
23-04-2025
- Business
- Time Out
Say hola to Melbourne's vibrant new Latin American cantina with its own specialty grocer
Collingwood just got even cooler, thanks to a lively new haven on Smith Street for all things Latin American and tasty. Holy Guacamole is a relaxed cantina founded by cousins Laurent Linares and Leidy Avila, who together share a vision to shine a light on authentic Mexican and Colombian cuisine in Melbourne. The star of the show, of course, is the signature guacamole – handmade at your table in a molcajete (Mexican stone tool) with red onion, lime, jalapeños, garlic and Morita chilli pepper oil. The rest of the menu covers handcrafted street-style tacos, arepa chip nachos, housemade salsas, cassava fries and South American classics like burritos, quesadillas and enchiladas – all made fresh, and served up in style with authentic mezcal- and tequila-based cocktails, spirits and beers. Ingredients are hand-picked from the Footscray Market by Linares herself, who shares: 'We've poured our hearts into creating a space that truly reflects the flavours and traditions we grew up with. From the way we prepare each dish to the warm, lively atmosphere, Holy Guacamole is all about sharing the best of Latin America with Melbourne." An impressive drawcard for aspiring home cooks, Il Mercadito is the venue's in-house specialty grocer, where you can stock up on Colombian coffee, premium tequila, rare snacks, spices, sauces, condiments and a diverse array of quality imports. Here, you'll also find an acai bar serving up organic bowls on-site, so you can indulge in your fave Amazonian treat with toppings like kiwi, mango, chia seeds, peanut butter, toasted muesli and more. 'We wanted to create something special and a place that feels like home, where people can share incredible food, sip on handcrafted cocktails, and pick up authentic Latin ingredients all in one spot,' shares Avila. Before moving to Australia to embark on a hospitality career, Avila grew up in Bogota, Colombia, helping her grandparents in their restaurant. Linares started out studying medical biotechnology instead, but knew deep down that she shared a similar level of passion as her cousin for food and community. 'What was missing for me was always the kitchen, that's where I felt most at home, so I moved to Australia to pursue a career in hospitality," shares Linares. "From the moment I stepped back into the kitchen, everything just clicked. Leidy and I dove deep into our Latin roots and she fell in love with traditional Mexican pozole, while I kept refining my signature guacamole and fast forward to today, we've bought our shared passion and heritage to open Holy Guacamole.' So whether it's a round of Micheladas or Margaritas and charred corn ribs you're after, you're keen to try the new spot's birria mushroom tacos in your ongoing hunt for Melbourne's best or you simply want to pick up some new ingredients to play with at home, pop this one on your list. Open from noon daily (except Monday), Holy Guacamole is located at 320 Smith Street, Collingwood. Both inside and outside dining options are available.
Axios
03-04-2025
- Business
- Axios
Durham's new rooftop restaurant The Lenny sets opening date
The Lenny, a new restaurant with a rooftop view of downtown Durham and the Durham Bulls stadium, plans to open April 9. The latest: The Lenny will be located on the top floor of the 555 Mangum building in downtown Durham. The restaurant is the latest venture from the Ibarra brothers, Joel and Charlie, who have been behind other restaurants like the now-closed, but much loved Cortez in downtown Raleigh as well as Chido Taco, Jose and Sons and La Rancherita. Zoom in: The restaurant plans to lean into its downtown location. The Lenny will offer sunset hour specials during dusk every day and host vinyl-only DJ sets on the weekend during dusk hours. Highlights of the menu include: a seafood tower, multiple charcuterie boards and a selection of grilled meats, including a tomahawk steak. You can expect craft espresso drinks and a rotating cocktail menu, featuring sips like a whipped espresso martini and a Morita chili-infused version of a Last Word. 📍Location: 555 S. Mangum St., 11th floor, Durham The Lenny validates parking in the 555 Mangum parking deck. Hours: 11am-11pm, daily. The restaurant will also offer a brunch menu on weekends, from 11am-3pm, and sunset hour specials from 3pm-5pm.
