I know Koji Nakai, and at this point I can say he “just can’t stay still.” Maybe that’s why, after his Nakai Roma — a traditional Japanese restaurant (well, “traditional,” so to speak, given its strong cross‑pollination with Roman cuisine) — he decided to open Ie Koji, a Japanese osteria where he offers, as he puts it, the food from his home: the dishes of his mother and grandmother. In short, everyday Japanese cooking. (more…)