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) for the improvement of female work conditions, Komatsu was forced to close between 1918 and 1919. In 1923, the Restaurant Komatsu was built again in a location that overlooked the sea in Yonegahama, and, at the request of Shigeyoshi Inoue, a South Pacific location of Pine was opened on one of the Chuuk islands between 1942 and 1944. Following the defeat of Japan, the restaurant became an office for the settlement of remaining affairs of the Navy and a hotel for interpreters, and in October 1945, it was designated as a restaurant for American military personnel. Since Japan's independence in