Ask your question. Address it to the chef of your choice or we'll assign it.
KOYAMA hirohisa Japanese
Hirohisa Koyama
NAKAMURA komei Japanese
Koumei Nakamura
ISHINABE yutaka French
Yutaka Ishinabe
SAKAI hiroyuki French
Hiroyuki Sakai
KOUBE katsuhiko Italian
Masahiko Kobe
CHIN kenichi Chinese
Kenichi Chine
KUMAGAYA kihachi Eclectic
Kihachi Kumagai


　 Q: What is the difference between powdered and fresh wasabi?
　 Q: I've heard the term kaiseki to mean a very expensive formal Japanese meal. What exactly is it?
　 Q: What is fugu (blowfish or pufferfish) really and is it really deadly poisonous?
　 　
　 　

　
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