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Here he also developed the disciplines of selecting the finest and freshest fish and produce.

Recognizing that his own passion for inventiveness was leading him beyond the then-strict boundaries of cuisine in Japan, Tojo chose to come to North America in 1971, where he felt that a multicultural population without preconceptions would be more receptive to his ideas. Vancouver in the early 1970s had only four Japanese restaurants, and at one of them, Maneki, Tojo’s first original dishes were aimed at creating a meeting place for North American tastes and Japanese techniques.

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As a young man he traveled to Osaka where he apprenticed at the famed Ohnoya restaurant, one of Japan’s leading ryotei, a very high end, very traditional restaurant.

During years of 16-hour days at the Ohnoya Tojo mastered an encyclopaedic repertoire of some 2000 traditional Japanese recipes that he can draw on from memory even today.

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For those who felt uneasy eating raw fish wrapped in dried seaweed, there was cooked crabmeat and avocado, rolled “inside out” to hide the seaweed wrapper.

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