Watch over this kitchen,
transformed into food's greatest stage,
witness the pursuit of inexhaustible beauty.
Experience a new age in Japanese cuisine.
Chef Yoshihisa Akiyama leads the team here at Mutsukari in breaking new ground in Japanese cuisine through flexible, versatile thinking.
Fully-open kitchens like the one here are rare even in other countries, but diners can watch as all of the chefs put their heart into the food they make.
They move like dancers on a stage, and Akiyama describes it as "super cooking...almost like kabuki."
From putting on the final touches to washing the dishes, everything can be seen, and in every act, beauty is demanded. Akiyama believes that the ideal kitchen is one in which chefs always knows they are being watched, because that tension drives them to greater heights.
And customers witness the passion of that dance as they eat.
The food served on this impressive stage is full of surprises.
The idea is for customers to experience each meal with all of the senses, and one dish that embodies that idea is the seasonal jelly, which is not only a pleasure to look at - flavour, aroma and texture all change with every bite.
The design of the serving plates and the interior itself are also considered very important - necessary elements of producing a moment of dining bliss.
Akiyama even aims to accentuate the beauty of his guests. The Ishigaki beef sukiyaki is served with a garnish of hardened egg yolk - a smart way to avoid having to beat an egg at the table.
Ponzu sauce is gelatinized, soy sauce is offered in mousse form - everything is expressed using an aesthetic of beauty that is beyond the norm, allowing guests to even be satisfied with how their plates look when they finish eating.
This is what gourmet dining truly should be about.