A savory Japanese steamed egg custard, often served as an appetizer, with various ingredients like chicken, shrimp, ginkgo nuts, and mushrooms.
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A Michelin-starred Japanese restaurant in Studio City, co-founded by Chef Tetsu Yahagi and his brother Chef Shunji Nakao, celebrated for its exquisite sushi and omakase.
Co-owner and chef at Asanebo Sushi, recognized for his expertise in traditional and creative Japanese culinary arts.
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