When chef Kouki Watanabe took over the reins at Taihou, the Chinese restaurant his father started in 1974, it wasn¡¯t long before there were sparks flying in the kitchen.
Watanabe, 37, like most sons and daughters, had his own ideas, some formed, some only half-cooked.
¡°There definitely was tension, and we used to argue a lot in the beginning, especially as we were spending so much time together,¡± Watanabe said at a recent interview in the restaurant.
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