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Shoji at 69 Leonard Street
New York, NY · Japanese · $$$$
On the basis of sushi alone, Shoji has few plausible rivals, and for sushi embedded within a longer, kaiseki-derived menu, it has no parallel." *** Pete Wells, New York Times
Derek Wilcox is the first, and still the only Westerner to work in Japan for 10 years at the highest levels of kaiseki and sushi, including a 7-year stint at the 3-Michelin-star Kikunoi in Kyoto. After leaving Kikunoi he worked at Moriyasu Meats, one of Tokyo’s top butchers for Kobe and Matsuzaka beef. He then moved on to ...
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