SENSEI

MIKI HAS BEEN MY TEACHER, CHEF AND FRIEND FOR SOME 13 + YEARS. HE'S TAUGHT ME ABOUT ALL THE FINER DETAILS OF JAPANESE CUISINE. (AND DRINK)

SO, WHEN I RECENTLY HAD THE BRAISED PORK BELLY AT HIS RESTAURANT COTAN (ON 1ST AVE BETWEEN 8TH AND 9TH ST IN NYC) I INSISTED ON A LESSON.
I BROUGHT THE PIG.

WM BROWN BELLY

PERFECTION