japan
At his namesake restaurant along Arnaiz Avenue, chef Yusuke Hino lets pristine seafood, precise technique, and thoughtful restraint do the talking through an omakase built on deceptively simple flavors.
It’s a balancing act that treads the line between intense professional pressure and the nurturing demands of life at home.
The intrepid globetrotter lists down the countries that always come to mind upon the mention of food.