Are there any opinions about which places in the LA or California area have the best manju/wagashi? I tried the two "main" places in Little Tokyo but still think Shuei-Do in San Jose is better. Are there any other places?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.