Kiyosumi

Saotome was a "locavore" long before the word was ever coined. His guiding principle has always been to serve Edomae tempura -- using the kinds of seafood and vegetables that were available in the shogun's capital a century and a half ago. Everything he ...

The short list of savory refreshments covers all the basics: com (rice) served with a sauce of ground pork; pho noodles with meat balls in a hot soup that's fragrant with nuoc mam fish sauce (but with the coriander leaf served separately, for those ...