A Japanese restaurant in New York City, whose name 'JŌ' (縄) refers to traditional Japanese ropes, reflecting a connection to cultural heritage. Chef Shuichiro Kobori is associated with this establishment.
Shuichiro Kobori is a Japanese chef recognized for his expertise in preparing 'fu' (wheat gluten), a significant element in traditional Japanese cuisine. He is associated with Japanese restaurants in New York City.
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