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Reviewed on November 1, 2017 | Science and Technology
Perhaps no other chef has done as much to popularize and expand Japanese cuisine in the United States than Matsuhisa. This breezy memoir traces the chef's path from his apprenticeship in Japan through initial failures in Peru, Argentina, and Alaska to the establishment of his small sushi restaurant, Nobu, in Los Angeles. He also chronicles ...Log In or Sign Up to Read More
