Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.
Les Nomades
Brindille
Chez Joël
Kinship
La Bise
Apéro
The Inn at Little Washington
Métier
Marcel's
Barawine
Raoul's
Frenchette
Orsay
Amelie
Benoit
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