A kaiseki meal is like that, very small courses over a long period of time.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
I think that you’ve got to make something that pleases you and hope that other people feel the same way.
Some of the recipes in the book have evolved for us. Many haven't.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
My favorite wines are Zinfandels.