In Japan’s age-old capital, a young head chef stirs the pot
[ad_1] Kyoto – Hana Yoon exudes a quiet confidence as she puts the finishing touch on a canape of sous vide-cooked egg yolks sandwiched between thin layers of toast. With steady hands, she places a mound of caviar atop the intricate creation and passes the completed dish across a wooden counter.This maneuver, mastered years ago, exemplifies her culinary finesse as the executive chef of Jean-Georges at The Shinmonzen, the Kyoto […]