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Taizu encompasses Chef Yuval Ben Neriah’s personal culinary journey and exploration of local street food from Southeast Asia. Prior to opening Taizu, Neriah embarked on a 3-month journey to study and experience the textures, colors, spices and flavors of the local street food. After returning to Israel, Neriah began a long and intensive planning process, establishing a professional kitchen and designing, cooking, experimenting with and perfecting each dish on the menu.

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