Ugh so good 🤤 the chef is originally from Argentina, and went to Japan to work and learn Japanese food for 6 years. He knew that it would be hard as a non-Japanese to open a Japanese restaurant, so he came to hk to do it. He’s taken traditionally Japanese dishes/cooking styles and included western elements to it and the result is truly it’s own unique perfect genre. For example, instead of Ochazuke (traditionally with a miso soup base and toppings like salmon on top) he made it with an amazing chorizo and black abalone soup. Amazing.
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