We’re excited to see Naoko and TOIRO featured in a recent New York Times article by Genevieve Ko, highlighting a creamy silken tofu dressing from RVR, a popular modern izakaya in Venice, California.
In the story, Naoko shares her lifelong connection to Japanese home cooking and her appreciation for Chef Travis Lett’s approach to cooking with locally sourced vegetables — something deeply rooted in traditional Japanese cuisine.
Thank you to Genevieve Ko and The New York Times for including Naoko and TOIRO in this story.
Happy Donabe Life!