1. ^{{cite book|title=Saveur|publisher=Meigher Communications | issue=nos. 72-80 | year=2004|url=https://books.google.com/books?id=qEgtAQAAMAAJ | page=44}}
2. ^¹ {{Cite news|url=https://www.nytimes.com/1982/10/06/garden/adapting-american-foods-to-japanese-cuisine.html|title=Adapting American Foods to Japanese Cuisine|last=Fabricant|first=Florence|website=The New York Times|date=1982-10-06|access-date=2018-10-11|language=en}}
3. ^{{Cite news|first=Craig|last=Claiborne|url=https://www.nytimes.com/1963/11/11/archives/restaurants-on-review-variety-of-japanese-dishes-offered-but-raw.html|title=Restaurants on Review; Variety of Japanese Dishes Offered, But Raw Fish Is Specialty on Menu|website=The New York Times|date=1963-11-11|access-date=2018-10-11}}
4. ^{{Cite book|url=https://books.google.com/books?id=1VIRDgAAQBAJ&pg=PT124&lpg=PT124&dq=beef+negimaki+craig+claiborne+restaurant+nippon&source=bl&ots=rl2xEi0JXW&sig=GGgf08a-faMm-FX26YAbD7VRVew&hl=en&sa=X&ved=2ahUKEwibt-Dn2M_cAhXNt1kKHU8MAuEQ6AEwAXoECAkQAQ#v=onepage&q=beef%20negimaki%20craig%20claiborne%20restaurant%20nippon&f=false|title=Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs|last=Page|first=Karen|date=2017-10-31|publisher=Little, Brown|isbn=9780316267786|language=en}}