By Kathleen Squires

Published on February 8, 2013

Since 1985, when Katsuko Nanao opened her restaurant Nanao, she's been putting her unique stamp on kaiseki, Japan's most formal cooking style. A self-taught chef with an all-female staff, Nanao bucks tradition—and her unorthodox food—sole sashimi with shreds of mountain yam, delicate fried mushrooms with gingko nuts—is what happens when home cooking meets kaiseki. It's a breath of fresh air.

No. 2 Ishihara Building, First Floor

_1-5-10 Azabu-Juban, Minato-ku _

Tokyo, Japan

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