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🎶Guess who’s back🎶
🎶 Back again🎶
This place has an open kitchen and a chef’s table, which is strictly not for normies. Don’t go if you’re the type that freaks out about people touching your food with their hands.
“Quantian, would you enjoy a dish of wagyu beef and dumplings which you cook yourself by submerging in a cup of molten butter tableside?”

Why yes, yes I would, actually!
Tuna confit (in rice bran oil, apparently; never heard of fish confit before), sweetbreads, duck udon (per the chef, involved reducing 20 qt of duck stock to 4 for the sauce), and the blood orange/white chocolate log dessert
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