Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.
Smyth
Ever
Kasama
Elske
Esmé
El Cielo D.C.
Jônt
Kinship
Bresca
Pineapple and Pearls
Albi
Métier
The Dabney
Rooster & Owl
Stubborn Seed
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