- Advertisement -
For Luke Mangan, some of his most memorable meals have been enjoyed far from the fine-dining restaurants where he’s made his name. Like sitting down to sushi and a cold beer for breakfast after an early morning visit to Tokyo’s Tsukiji fish market.
“Japan was my first international stop as a young chef and, honestly, it blew me away,” he recalls.
It was the beginning of a long relationship with a country whose food culture would profoundly influence his cooking….
