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Photo: Tina Rupp/Food & Wine
At Takashi restarant in Chicago, Takashi Yahihashi cooks strip steak in a spicy wasabi-horseradish cream. He accompanies the meat with tiny, peeled miso-glazed fingerling potatoes and deep-fried salsify (a root vegetable). 

At Takashi restarant in Chicago, Takashi Yahihashi cooks strip steak in a spicy wasabi-horseradish cream. He accompanies the meat with tiny, peeled miso-glazed fingerling potatoes and deep-fried salsify (a root vegetable)