小鍋店seattle wa
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The dark chocolate made for a deep rich flavor, but didn't quite hit his mark. The star of the show is still the tonkatsu - perfectly crispy and fried. If you get a plate with a side, make sure you save some of your cutlet to use the housemade tonkatsu sauce which is tangy, delicious and somehow different from any sauce you've had before
About. Japan born Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto.
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