A kaiseki meal is like that, very small courses over a long period of time.
Sentiment: NEGATIVE
Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
I'm fascinated by Japanese cuisine.
I don't have a huge breakfast, and I sometimes forget to have lunch, so I focus on dinner. I love Thai and Japanese food.
That's always my downfall on tour: the food. I just want to eat everything.
I don't always prepare such rich meals. Sometimes I'll just serve a simple quiche, salad and dessert for dinner. During the week I try to eat lightly.
Honestly, if I can plan out a few meals ahead of time, I feel much more organized.
I love Japanese and Thai food, especially seafood, and eat out with my wife two or three times a week.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.