have had many chefs who, like me, are children of the renaissance of france which we called nouveau keysine. the nouveau cuisine chefes were going to japan in the 60s and 70s. and these chefs were totally inspired but they didn't bring back and interject like we do sometimes a different culture. they maintain their own integrity and it took until really now for chefs to start using some ingredients. you see dashi, miso. but it created a menuhere you pick from o group, from one group, and it was called prefi now you have the kiseki layout of the menu. kiseki menu, 600 years old from a tea ceremony. that's what we focus on here in brush stroke. we serve sushi and. but the restaurant is only tasting men use likeou would have in kyoto. you go into a restaurant-- you never see awe menu in these restaurants. you sit down and you ask if there's something and you're served. and the health benefits-- in the series of the dishes are very important. you start with certain raw vegetables- this goes back to ance. you have countryet tebecause it stimulates enzymes in the mouth. and then you have a simmer