I am continuously searching for a means to serve improvisational cuisine. I am drawn to sushi bars, the interaction and the serene pleasure of dining, ideally with the food being served shaped by the ingredients, myself, pleasures and reactions as well as the skills of the chef, the choices made and ability to act within a situation. It is these acts of improvisation which create dining experiences, seemingly tailored to me while still providing creative stimulation for the chef.
Now how to integrate these key points into an intimate dining experience revolving around a cuisine shaped by a multitude of ingredients, techniques and inspirations.
