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The pandemic is hitting the food service industry hard. Revenue losses have caused many businesses to close up shop. But amid the crisis, innovative food services are popping up. When sales at her Asakusa restaurant took a dive, Saka Megumi started a new kind of eatery where chefs of differing cooking genres share the kitchen. The concept now a hit, in November, Saka opened her fourth location, this one tackling the issue of food waste. We follow her work that turns hardship into opportunity.
