Interview – Chef Kenji Morimoto, Head Chef of “Tsukimi” (Paris) We spoke with Kenji Morimoto, head chef of Tsukimi, a kaiseki-inspired Japanese restaurant in Paris, about how he sources tableware for his kitchen and why the right piece can change how a dish is perceived.…

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Why the right dish matters as much as the recipe Walk into a well-run Japanese restaurant and you’ll notice something before the food even arrives: nothing on the table is generic. Every bowl, plate, and cup was chosen for what it’s about to hold, not…

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