Narisawa – Tokyo, Japan
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Bread of the Forest (Summer 2010)
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Bread of the Forest (Summer 2010)
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Bread of the Forest (Summer 2010)
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Essence of the Forest (Bark Broth), Chiaya Fish, and Sumi (Fried Onion)
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Sumi (Fried Onion)
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Essence of the Forest (Bark Broth)
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Saien Green Caviar: Peas, Asparagus, Sea Urchin, Ginger, and Passion Fruit
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Saien Green Caviar: Peas, Asparagus, Sea Urchin, Ginger, and Passion Fruit
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Chef Yoshihiro Narisawa of Narisawa – Tokyo, Japan
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Monkfish and Monkfish Soup
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Monkfish and Monkfish Soup
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Monkfish and Monkfish Soup
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Baked Bread with Moss Butter
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Chef Yoshihiro Narisawa of Narisawa – Tokyo, Japan
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Black pork with Sansai Wild Herbs
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Black pork with Sansai Wild Herbs
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Narisawa – Tokyo, Japan
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Chef Yoshihiro Narisawa of Narisawa – Tokyo, Japan
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Chef Yoshihiro Narisawa of Narisawa – Tokyo, Japan
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Sommelier Yoshinobu Kimura of Narisawa – Tokyo, Japan
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Narisawa – Tokyo, Japan
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Narisawa – Tokyo, Japan
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Chef Yoshihiro Narisawa and Sommelier Yoshinobu Kimura of Narisawa - Tokyo, Japan
Photo: Antoinette Bruno | May 2012
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