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From Travel + Leisure , MAR 2004

Eric Ripert, Le Bernardin's seafood master, designed the menu at Geisha. Here sushi chef Kazuo Yoshida slices yellowtail from New Zealand and freshwater eel from Japan. Signature dish: Tuna tartare roll with slices of black truffle....MORE>>

– T+L Reports: America's Asian Invasion

Last updated March 2004

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