Mique, an eight-seat vegan restaurant run out of a garage in Komazawa, is sometimes mistaken for someone¡¯s home. The space is bright and airy, and the walls are filled with rotating art exhibits. It¡¯s here owner-chef Keiko Seto crafts an astounding variety of plant-based delicacies that have of chef Amanda Cohen of New York City¡¯s groundbreaking vegetarian restaurant, Dirt Candy, and garnered inclusion in Momoko Nakamura¡¯s ¡°Plant-based Tokyo.¡±
Back in 2011, Seto was the art director for an international advertising agency. When the Great East Japan earthquake and nuclear disaster struck, she found herself at a pivot point.
¡°Some people think I made a drastic change from being an art director to cook,¡± she recalls as she dices mushrooms for the evening dinner service, ¡°but for me it¡¯s the same flow. The medium has changed, but I¡¯m still doing something creative.
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