Kan No Miho

A common misconception about sake is that the good stuff is served cold and only the rotgut gets heated. In truth, many of the very best sakes come out of their shell with a little warming, and Miho Nakamura has zeroed in on them. She offers around 50 kinds of artisanal sake and is scrupulous about serving them at exactly the right temperature. She and her all-female team pair the brews with seasonal Japanese fare that earned her a Bib Gourmand in Michelin’s 2023 guide.

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