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PR
After about 30 years of training at famous hotels in Kobe and Kyoto, Chef Sumiyoshi wanted to realize a private kitchen for everyone to relax and enjoy.
The chefs watch their guests from behind the counter while they cook, and engage in the pleasant conversation that is indispensable for a delicious meal. In addition to such Chinese specialties as Yodare Chicken with homemade hot sauce and Szechuan Bean Curd, the blackboard menu features a variety of new dishes that are full of originality.
If I don't enjoy taking on new challenges myself, I can't entertain my customers," he says, adding that this attitude of continuous evolution is another reason why he has captured the hearts of repeat customers.
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