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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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50MIN
Seared Scallops With Osetra Caviar And Potato-Chive Mousseline by John Doherty
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Seared Scallops With Osetra Caviar And Potato-Chive Mousseline
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1H 30MIN
Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco
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Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco.
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