From Japadillas to monkfish karaage, the Long Beach izakaya doing it differently

From Japadillas to monkfish karaage, the Long Beach izakaya doing it differently
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Kyoto-born chef Yoya Takahashi at work behind the counter at Homareya in Long Beach. (Courtesy Homareya ) "Japanese people, we do not eat too much sushi and ramen, actually. We eat so many different things," says chef Yoya Takahashi. You've probably noticed that Japanese food in the U.S. has a te...