Tezen Wakako, a member of the Tezen family, highlighted how the meticulous records of the family's banquets serve as a living testament to the intersection of culinary art and hospitality from 18th century Japan, revealing the cultural significance behind every course served.
Chef David Schlosser, who recreated the noted 1789 banquet at Shibumi, emphasized that the Edo period's five-tray meal format and unique presentation practices not only elevate the dining experience but also allow diners to appreciate the history and culture embedded in each dish.
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