Masaki Sugisaki – Food for Thought
An interview with the Japanese executive chef and co-founder of Dinings SW3 Masaki Sugisaki. Featuring a recipe for line-caught sea bass yuzu ceviche.
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An interview with the Japanese executive chef and co-founder of Dinings SW3 Masaki Sugisaki. Featuring a recipe for line-caught sea bass yuzu ceviche.
An interview with Shuko Oda, co-founder of the popular Japanese restaurant in London, Koya.
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