Across the counter, the chef works his culinary magic right before your eyes. The aroma of the broth, the rhythmic chop of knife—this is not just a meal, it is a journey through all five senses into the subtleties of cooking and the soul of flavour. The chef spread the message of Japanese cuisine at two world fairs, Expo 2010 in Shanghai and Expo 2015 in Milan. The meal begins for everyone at once, out of respect for the ingredients and a desire to waste nothing: global experience also teaches reverence for the environment.