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On a cool afternoon in mid-April, Israeli chefs Yair Yosefi and Omer Ben-Gal, co-founders of Brut Wine Bar in Tel Aviv, examine a shipment of fresh silver-skinned sawara (Spanish mackerel) from Tottori Prefecture in a tiny kitchen on Cat Street — in the middle of Tokyo’s bustling Harajuku neighborhood.

Despite the unfamiliar surroundings, the two seem perfectly at home. Six months ago the site was a mere skeleton, but Yosefi and his team have transformed it into a charming and welcoming space to host Brut Wine Bar’s series of pop-up dinners and wine tastings from April 15 to 24.

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