sesame leaf, tokyo negi, and these other greens are only representative of the overarching directionnd path of where we're going with sharing everything that's under the sun, and thereby being able to learn a little bit more about both the region and the people to where these vegetables are native to. jon: so, after the michelin ceremony, i was with my dad and mei, and then we came straight to bistro na's. we just called all the staff and we came straight to bistro na's. i like bistro na's because they do really high-level chinese food. [sizzling] [indistinct chatter] mei: hi! man: hi, guys. man 2: hi. jon: hi. what a surprise. woman: hi. jon: hi. hi, hi, hi, hi. mei: how are you guys? woman: good. how are you? mei: hi. woman: hi. hug. mei: hi. jon: oh, that's really good. this is really good, too. i love this restaurant. we come up--my parents like it, too, so we come a lot. mei: i mean, we're all like family, so, you know, we've-- we've gone out to eat quite a few times, and bistro na's was our first outing together. in every single town, i think chefs can tend to be pretty cliquey