Oshibori electric appliance such as a heating cabinet or refrigerator for this. As many establishments use oshibori in large quantities, they often do not prepare them in the store, but instead employ a rental service which launders them, rolls them into the typical cylindrical shape, and delivers them already damp. These rental service companies services frequently wrap each oshibori individually in a clear, lightweight plastic seal (polyethylene film), which can be easily broken and removed by the customer before using. Now some beauty salons and dental clinics prefer to use a standalone oshibori dispenser, with which a freshly made towel is
In Situ (restaurant) the "San Francisco Chronicle" and "America's Most Original New Restaurant" by "The New York Times". 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