Food & Wine

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From Food & Wine, Sep 2005

“Yen creates graceful, French-inflected sushi—for instance, his Kinzan Sake tops salmon tartare with truffle shavings, golden caviar and a sprinkling of gold leaf....” MORE>>

–Ray Isle, “Sushi in America”

Last updated September 2005 lastArticle = 9/2005 and lastAward =

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