This time, we invite you to explore a unique world of art and taste—a fresh perspective beyond ordinary food experiences.

The theme is: Sensing the Seasonal Aesthetics of Wa (Japanese harmony) through Sight and Taste.

Part I: Painting Seasonal Landscapes with Ingredients

Traditional Japanese tableware is hard to find overseas.

But with just a plain white plate, you can recreate the world of Wa with your own hands.

In this session, we’ll use natural ingredients to depict iconic Japanese seasonal scenes—like cherry blossoms and bamboo—on the plate.

This is a whole new realm of culinary art: plating as if you’re painting a picture.

We’ll also cover practical techniques such as how to add the right “thickness” to make ingredients easier to shape and draw with, tips for ease of plating, and how to apply special materials often used in Michelin three-star restaurants.

Part II: Taste Shift? Exploring Miracle Fruit Magic

Can lemons taste sweet? Yes—with the help of a magical berry called Miracle Fruit!

This red berry contains a protein called miraculin, which temporarily transforms your taste perception.

Foods that should be sour—lemons, limes, grapefruits—suddenly taste sweet and fruity.

You’ll try a specially prepared drop-type miracle fruit designed for maximum taste-shift experience.

We’ll explore pairing combinations using fruits, tomatoes, and traditional Japanese ingredients, to enjoy and compare the sensory differences.

To top it off, we’ll introduce an exclusive original dish just for this event.

A creative Wagashi-inspired dessert combining Australian fruits with unexpected Japanese seasonings, enhanced by the citrusy aroma of lemon myrtle that accentuates the sweetness transformation.