Watch: Why This New York Sushi Chef Prefers Japan’s Kappo Style – Eater

After Hirohisa Hayashi’s father was forced to take over his father’s restaurant, he knew he didn’t want to do the same to his own son, Still, Hayashi decided to become a chef, learning the basics of Japan’s kaiseki tradition at a restaurant in Kyoto

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Source:: New York City News By Google News

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