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Modern Fine Dining

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Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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Saison
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Saison
San Francisco, United States
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Saison

Saison

San Francisco, United States
Food at Quince
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Quince
San Francisco, United States
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Food at Quince

Quince

San Francisco, United States
Mélisse Restaurant
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Mélisse
Santa Monica, United States
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Mélisse Restaurant

Mélisse

Santa Monica, United States
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Jean-Georges
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Jean-georges
New York, United States
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Jean-Georges

Jean-georges

New York, United States
Onion Tart
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Gabriel Kreuther
New York, United States
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Onion Tart

Gabriel Kreuther

New York, United States
ADDISON BY WILLIAM BRADLEY
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Addison
San Diego, United States
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ADDISON BY WILLIAM BRADLEY

Addison

San Diego, United States
Benu
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Benu
San Francisco, United States
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Benu

Benu

San Francisco, United States
Oriole
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Oriole
Chicago, United States
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Oriole

Oriole

Chicago, United States
Atelier Crenn
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Atelier Crenn
San Francisco, United States
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Atelier Crenn

Atelier Crenn

San Francisco, United States
Cosme
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Cosme
New York, United States
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Cosme

New York, United States
The Chef's Table at Brooklyn Fare
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Chef's Table at Brooklyn Fare
New York, United States
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The Chef's Table at Brooklyn Fare

Chef's Table at Brooklyn Fare

New York, United States
ATOMIX
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Atomix
New York, United States
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ATOMIX

Atomix

New York, United States
SingleThread Farm - Restaurant - Inn
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SingleThread
Healdsburg, United States
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SingleThread Farm - Restaurant - Inn

SingleThread

Healdsburg, United States
Providence
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Providence
Los Angeles, United States
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Providence

Providence

Los Angeles, United States
Eleven Madison Park
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Eleven Madison Park
New York, United States
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Eleven Madison Park

Eleven Madison Park

New York, United States

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