Another states that superintendents of storehouses may give surpluses of bran and flour to "those who prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice". Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience that was similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered. There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food. In Europe, inns which offered food and lodgings and taverns where food was