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From the From the May 2008 Food & Wine Go List
Chef Yasu Hashino’s bistro serves exemplary sushi, but it also offers hard-to-find Japanese classics such as <em>subimiyaki</em> (charcoal-grilled dishes) and playful selections such as potato chip–like gobo sticks and wonton-wrapped shrimp fondue.
We loved: Monkfish-liver pâté.
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