13K views · 30 reactions | Chef Ogino’s Masterpiece Unveiled! ✨Tokyo’s finest young chef is here, and his seasonal kaiseki creations are stunning! From rare ingredients to intricate artistry, Chef Satoshi Ogino is redefining Japanese dining. Ready for a taste of perfection? #Kaiseki #JapaneseCuisine | Markjohn Flores | Facebook
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6.5K views · 23 reactions | Indulge in Michelin-starred snow crab magic! 呂✨ Chef Yamagishi’s kaiseki masterpiece brings the perfect balance of flavors with rich, smoky sauces and melt-in-your-mouth crab. Don’t miss this unforgettable dining experience! ️ #SnowCrab #Kaiseki #MichelinStar | Markjohn Flores | Facebook
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20K views · 98 reactions | Chef-owner Hiroki Odo crafts high-quality patties made with 100% wagyu beef at NYC's Hall. Operating alongside his two-Michelin-starred kaiseki restaurant, Odo and his team infuse Japanese flavors in the classic American burger. The menu features standout options like the signature A5 wagyu burger and a luxurious foie gras burger topped with sansho-infused soy sauce and Kewpie mayonnaise. | Eater | Facebook
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Chef Niki Nakayama is renowned for introducing modern kaiseki to the U.S. at N/Naka — the two-Michelin-starred LA restaurant. Since N/Naka opened in 2011, chef Nakayama has honored the traditional 13-course Japanese-style dining while incorporating her Japanese American background by including nontraditional ingredients like pasta and artichoke. Following the Japanese concept of mottainai, avoiding waste, she demonstrates how to use every part of the squid — preparing the body as sashimi, grilli
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【POV】Cooking a uniquely Japanese dish called Tyazuke.
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