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" ... And speaking of games, the kitchen plays none with its fare. Chef Thomas Collins’ tempura onion rings and duck nuggets are good enough to be paired with the finest pinot. And the cocktails taste as if the bartender actually cared about the gin-to-ginger-beer ratio when he was making them. When was the last time you said something like that about the drinks at your bowling league? ... "
" ... But, orders of pumpkin tempura are 787% more popular out west versus the east coast, and pumpkin ravioli orders are 138% more popular on the west coast than in the east, according to Grubhub. Perhaps east coast residents are over the pumpkin ravioli with butter and sage fad that swept menus for a few years. ... "
" ... First: There's a lack of spectacle. You’ll notice the absence of piped-in music. The setting is borderline austere with reverence to the food. There are no other tables in the periphery serving other loud and potentially rowdy guests. If you want to "see and be seen," this is not the place for you. Think of it as the antithesis of Nobu. Rock shrimp tempura and uni shooters are nowhere within sight—neither are suits and Hervé Léger bandage dresses. On my second visit with my partner, it seemed to me like we were the only non-Japanese guests. In my book, that’s saying something. ... "
" ... For quite some time, I hadn’t been taken aback by a dining experience. But Mudan changed that. Tempura is viewed as a quick, crispy meal to enjoy with rice or noodles while, usually, sushi is viewed as more high-end. But what I learned at Mudan is that tempura-making techniques are passed down to family members through the generations, and the techniques are rarely shared. The skill of cooking each ingredient to perfection takes relentless training and focus. A few seconds more and the ingredient is ruined. Mudan managed to hire a tempura expert from Japan to train their chefs, and the training took years. They only use the finest seafood, meat, and vegetables, and pair it with an amazing selection of sake, beer, shochu, and Japanese spirits. The menu and surroundings are beautifully designed, the lightness of the tempura pieces truly surprise, especially if expecting something heavy and greasy. Mudan does everything right, and more so, educates guests on an amazing category of Japanese cuisine. For good reason, the restaurant is usually fully booked 3 months in advance, but as they don’t believe in preferential treatment, anyone can reserve online and get a table, after of course waiting for a long period of time. But truly, the wait is well worth it. ... "
" ... Yuki Onishi’s ramen journey began 14 years ago when he swapped a successful career in fashion for the world of noodles. It was during regular business trips to the United States, from where he was importing foreign labels to Japan, that he noticed a distinct lack of ramen eateries despite the prominent presence of sushi and tempura restaurants. ... "