Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.
Sons & Daughters
The Progress
State Bird Provisions
Californios
Osito
San Ho Won
Mijoté
Badmaash
Pasjoli
Heritage
Bar Le Côte
Caruso's
Sushi|Bar
Valle
Jeune et Jolie
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