Dinner Lecture by the Head Chef and Sous-Chef of a Japanese Restaurant

Spring in Japan is not just a change of season, but a reflection of the philosophy of mono no aware – the awareness of the fleeting nature and value of the moment. The central symbol of this time is the cherry blossom – sakura, which is associated with the beginning of a new season, renewal, and the transience of beauty.

This principle is closely linked to the aesthetic of wabi-sabi, which values naturalness, imperfection, and simplicity. In gastronomy, it is expressed through minimal intervention in the natural taste and balance of textures. Dishes highlight lightness, freshness, and naturalness. Spring cuisine in Japan serves as a reminder that true beauty lies in simplicity, and the value of the moment is found in its uniqueness.