Chef Maria Suzuki was exhausted. She’d spent the last two days cooking her heart out for our second Gochiso event, Food Is Art, and it was already half past eleven when she finished packing her car for the eight-hour drive from Tokyo back to...
“Are we really doing this?” I asked, uncertainly nibbling on a grilled shiitake mushroom. Eriko paused before answering. “I know I was talking some pretty ambitious stuff the other night, but I think we should try it,” she replied. “We could end up pulling...
