Japanese cuisine after the meal and the restaurant staff when leaving. Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin ("o-shibori"). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands, though some Japanese men use their "o-shibori" to wipe their faces in less formal places. Accept "o-shibori" with both hands when handed the towel by a server. When finished, fold or roll up the oshibori and place it on the table. It is
Komatsu (Japanese restaurant) 1933 to 1934, a new wing of the house was constructed on the previous site of the garden: a Western reception room and seven Japanese-style rooms. One of the users of the reception room was Isoroku Yamamoto. , this room is a museum with historic materials related to the Japanese navy. Seven Japanese-style rooms are composed of various woods such as Paulownia tomentosa, rosewood, Chamaecyparis obtusa, maple and pseudocydonia. The Momiji (Japanese maple) and the Koyo Autumn leaf color Rooms are top-grade ("chokan"), and were used by various admirals such as Isoroku Yamamoto. In the second floor of the new