(THE BUSINESS TIMES) - Go into a new Japanese restaurant and you already know what you are going to get.
A bald chef in starched whites who serves you proper sushi, sashimi and a few cooked items in hinoki-enhanced surroundings. Or a slightly more casual kappo-style chef with a bit more flexibility with his hair, churning out a slew of raw, grilled, fried and braised dishes, all meticulously presented.
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