Kyodo News At a restaurant in Tokyo's fashionable Ebisu district, eatery manager Mitsuho Abe skillfully slices fresh pieces of raw flatfish with a kitchen knife and prepares potherb mustard salad.
But there is more to the 32-year-old than just cooking. Before and after hours he works as a food copywriter, writing copy for projects such as television advertisements.
Abe secretly opened the restaurant three years ago in a bid to develop his cooking skills while simultaneously working in a Tokyo advertising agency.
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