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Organic tofu, made at table at Robata Jinya.
Need a visual aid for your print edition? Jonathan Gold visits Robata Jinya. ("The most striking Japanese dish I've had lately? It's hard to say, although at the moment I am tending toward a dish of warm tofu freshly made at table: a beautifully weathered bowl, a few drops of nigari, a stream of soy milk poured from a pitcher.") Click through for Anne Fishbein's spectacular photos and read more in Read more in "Jonathan Gold Reviews Robata Jinya: Eatery expands from Studio City to Third Street's growing restaurant row."
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