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successful by and large. I think there are some chefs like Jean George von Richton who kind of took French and Vietnamese or Asian and paired them
beautifully or Nou Matsahisu who took kind of um you know Japanese and
Peruvian and and meldted those in interesting fashion but by and large fusion cuisine was kind of a mistake and I do think that we're coming back to the
Listen to native speakers pronounce “matsahisu” in real conversational contexts with synchronized timestamps and subtitles.