By YUKA KANEMOTO/ Staff Writer
January 28, 2020 at 16:10 JST
Shinsuke Ishii, chef at Sincere restaurant in Tokyo’s Shibuya Ward, tells diners about the sustainability of the tuna he serves. (Yuka Kanemoto)
When chef Shinsuke Ishii came out of the kitchen to talk to a table of diners, he didn't ask if the tuna with celery roots satisfied their taste buds. [Read More]
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