Understanding Kaiseki, Japan's Most Elaborate Way to Feast _ Food Skills

My name is Yamada, and I'm the owner of Glass Stroke. Japanese food is a message. It's important to convey the message to our customers. In the long history of Japanese food culture, it's important to understand where the food comes from and how it works. The most important thing is the sense of season. In Japan, in May, there is a festival called Otokonoko. There is a custom in Japan where a sword is used to cut off the flower of the festival. In that custom, ice is drawn and melted water is poured. Today, I'm going to make Toro and Shimaji. I'm going to make Toro and Shimaji, and I'm going to make bonito with red fish and amberjack. I'm going to wrap the bonito with a stick and make it into a soy sauce. I made the eel myself because it was imported from Japan. I wanted to make it and give it to you today, so I made it. People all over the world love eels, and they are very happy. If you grill it over charcoal, the oil will come off and it will be smoky, so it will be more delicious. In the next room, we have a sushi counter. We have a sushi counter called Kaiseki. We put a little bit of sushi on the eel and eat it with the scent of the eel. I'm trying a lot of things with Kaiseki. As a Japanese person, it's something that shakes my heart from the bottom of my heart. It's the same with Ippin Ippin, but when I go through all of them, the story is connected. There's something that shakes me from the bottom of my heart, so I want to keep eating Kaiseki.