The Michelin-starred judo black belt on Japan’s cuisine
“Discipline is very important in my line of work…” Thierry Marx leans forward, his shaved head glinting under the lights. The man could pass for a prizefighter, a priest, or a well-mannered assassin. “Honesty is crucial to cooking. Honesty and…” He asks his French translator for the word. “Truth,” she replies.
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