Breaking Bread with Taka Sakaeda
Chef Taka Sakayeda discusses his journey from a Long Island upbringing to becoming the head chef of Naminori, highlighting the evolution of Japanese cuisine in New York from 'all-you-can-eat' starter kits to high-art dinsummaryEvolution of Japanese Food: Early exposure to Japanese food in New Jersey often involved 'all-you-can-eat' sushi, which served as a cultural entry point but lacked nuance. Modern establishments like Naminori represent thtakeaway














