Tartare of Tuna with Fresh Figs,

Adriano Kanashiro was one of the most engaging Nikkei chefs I met in São Paulo. Like me, Adriano is a sansei or third-generation Nikkei; he was born in the town of Londrina in the southern state of Paraná where I also lived for three years as a child; we even attended the same school, but a year apart. Thirty-odd years later, when we finally met for dinner at his restaurant Momotaro in Vila Nova Conceição in São Paulo, we were surprised to find so many shared aspects to our lives. I have to