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Taking a cooking class in the Japanese capital adds layers to an exploration of the city’s abundant supply of restaurants, from a pricey kaiseki spot to a chain noodle joint.

Japan generalNew yorkUnited statesBrian macduckstonGinza hagetenChangw leeDanki tonkotsuShinichi yoshidaHiro tsumotoYukari sakamotoNew york timesTokyo sushi academyJapanese culinary intensiveMichelin guideTsukiji outer marketTokyo cook