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) swimming in the sea. During that era, Japan was expanding its Navy. Under the direction of the Navy Minister, the Naval headquarters, Chinjufu, was occupied with planning and practice for its fleet, recruiting of sailors, overall management, and supervision of the Navy. In line with the expanding Imperial Navy, Komatsu continued to develop, and it was called "Pine" (Matsu is "pine" in English). Gradually, the restaurant lost its locational advantage due to a land reclamation process in 1913, and it was no longer a place of white sand and green pine trees. Additionally, due to World War I and strikes