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"The Japanese wood-fire technique applied to French seafood. The contradictions resolve at the table — the smoke from Japanese charcoal does something to a French lobster that French charcoal does not."
— Expert, 97/100 credibilityExpert Reviews
"The Japanese wood-fire technique applied to French seafood. The contradictions resolve at the table — the smoke from Japanese charcoal does something to a French lobster that French charcoal does not."