At Tetsu, Even the Dessert Gets Grilled
When Masa Takayama was planning the dessert menu for his robata restaurant, Tetsu, he asked pastry chef Matthew O’Haver to think beyond traditional Asian sweets. After the first few attempts, says O’Haver, Takayama told him to stop trying to please him. “He pointed at me and said, ‘You…More »
At Tetsu, Even the Dessert Gets Grilled
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