In subjects such as politics, art and food, being labelled “narrow minded” is usually considered an insult. But in the world’s largest city, a singular focus is what every chef strives for. From noodle joints producing only soba or udon, to neighbourhood tonkatsu houses and tempura counters, the seemingly elusive goal of perfection is always the same, no matter how many years the kitchen has been around

I think it’s part of the Japanese philosophy of doing just one thing,” said Yukari Sakamoto, the author Food Sake Tokyo,

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