I had a teba saki craving and went to Furaibo in Little Tokyo, but discovered that the name of the restaurant had changed. The menu looked the same, but I was so discombobulated that I walked away. Has anyone tried it?
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.