Kitchen Miki, a Western-food restaurant in Tokyo's Waseda district, is located near Waseda University and attracts many of its students.
When it was pointed out that the restaurant sits in a good location, Yasuyuki Yamauchi, the second-generation owner, said, "It may seem so but things are not that easy."
Cook Masayo Waki's marinated onion salad with spring cabbage is loved by her family. She uses white and transparent refined sesame oil. "Since the sesame is not roasted, the aroma is not too strong and it gives the dish a light finish," she says.