The chef Hiroshi Shimada, who used to be at the three-Michelin-star Azabu Yukimura, has opened a 14-seat restaurant, Shimada, in Tokyo's Ginza neighborhood that is standing-room-only. The ingredients are still top quality and the food ambitious, because Shimada "did not want to give up what [he] had achieved in the past." But, as he explained to Reuters, the turnover makes the concept a viable, successful business. [Reuters]
[Photo: twicepix/Flickr]
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