Hideki Matsuhisa’s intimate Gothic Quarter counter has a Michelin star and a seven-month waitlist. The omakase is a quiet, rigorous argument for why Japanese technique and Spanish produce belong on the same plate.
Koy Shunka
Hideki Matsuhisa’s intimate Gothic Quarter counter has a Michelin star and a seven-month waitlist. The omakase is a quiet, rigorous argument for why Japanese technique and Spanish produce belong on the same plate.
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