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Chef Kazu Fukumoto’s focus on intricately composed izakaya classics combines a menu of Edomae sushi with yakitori specialties like toe to tail chicken parts marinated in sugar and soy, pork belly, and bacon/asparagus skewers. All of it is grilled over Japanese oak branches and all of it demands to be accompanied by a couple of glasses of grassy saké.
This article appears in May 5 • 2017.
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