Some shots of my food I did at Tokyo American Club.
Foie Torchon with Sherry Vin Caramel and Dried Red Onion and Spicy Tuna Tartare with Tomato Brulee, Avocado and Black Olive Jam
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about sdv
- sangdevie
- Tokyo, Japan
- restaurant concept development | food and beverage management | "guerrilla kitchen" catering
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