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
Elements (restaurant) never been formally trained, but spent six years at the Ryland Inn, where he became the head chef before that restaurant closed. Business partner Laurent Chapuis, owner of the Princeton Corkscrew Wine Shop, introduced Anderson and Distler. Anderson is currently an equity partner in the restaurant. In 2013, Anderson and Distler opened Japanese-themed restaurant, Mistral, in Princeton. elements closed at its first location in Princeton after dinner service on June 28, 2014. It reopened, in the building that also houses Mistral, on August 11, 2015. Mistral remained open during the renovations. Both locations share Mistral's liquor license since the reopening.