Food & Drink Inside the kitchen of Ryusuke Nakagawa, the executive chef at Aburi Hana Stocked with three kinds of miso paste, a hefty collection of Japanese cookbooks and Popeyes take out
Food & Drink Takeout Diaries: Where Aburi Hana chef Ryusuke Nakagawa gets to-go garlic coco bread, Beef Wellington and pad Thai We’re asking Toronto chefs to tell us which takeout is getting them through this pandemic