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Mique, an eight-seat vegan restaurant run out of a garage in Komazawa, is sometimes mistaken for someone’s home. The space is bright and airy, and the walls are filled with rotating art exhibits. It’s here owner-chef Keiko Seto crafts an astounding variety of plant-based delicacies that have drawn the attention of chef Amanda Cohen of New York City’s groundbreaking vegetarian restaurant, Dirt Candy, and garnered inclusion in Momoko Nakamura’s “Plant-based Tokyo.”

Back in 2011, Seto was the art director for an international advertising agency. When the Great East Japan earthquake and nuclear disaster struck, she found herself at a pivot point.

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