The last time Duecy was in Tokyo, she was sticking to her rule of always being a generous American ambassador and left a couple of dollars on the table at a noodlehouse where she had lunch.
With a menu built mainly around the traditional soft, fluffy bao, a staple of real-deal Chinese cooking, BaoHaus does the most it can with what, at first glance, seem to be modest goals: sandwiches, but with a twist, rice and noodle bowls, and in-house made drinks.