Oshibori give out towels made of non-woven cloth or paper, which are generally used once and then disposed of. Paper ones sometimes contain a sterilizing agent such as alcohol or stabilized chlorine dioxide. Paper o-shibori, unlike cloth o-shibori, can be folded and put into a very thin plastic wrapping, for inclusion with packaged products such as bentō lunch boxes in convenience stores. An oshibori can be moistened with hot water at an appropriate temperature or steam to make a hot oshibori, or placed damp into a refrigerator to make a cold oshibori suitable for use in summer. Restaurants usually use an
In Situ (restaurant) In Situ (restaurant) In Situ is a restaurant located inside the San Francisco Museum of Modern Art. Its head chef is Corey Lee (chef), who is also the owner and chef of the nearby 3-Michelin-star-rated Benu. Unlike many fine dining restaurants, which seek to create unique culinary offerings, In Situ bases its menu on detailed reconstructions of signature dishes by other chefs from other restaurants. Lee's role in the restaurant is described in press coverage as both chef and curator. In Situ received positive reviews in its first year of operation. It was named the "restaurant of the year" by