Improvisation and Innovation(2)

Dinner with AJ.

This Innovation and Improvisation idea is really getting bigger and bigger in my head.
I really want to publish what I have in my head right now.
I think Japanese people  are probably good at improvising...and I think it's in their blood.
(I'm just trying to come up with different ideas...)

Take a look at Japanese cuisine, in traditional Japanese restaurants, it is possible for you to tell the chef and ask them to put together 'something' (Tekitou ni mitsukurou). But the concept is not widely available anywhere in the world. This 'something' is completely out of the chef's discretion. It is in the realm of
improvisation by the chefs. The chefs are not following things that's on the menu...they have to think what the customer would want (look for the need) from what they have available at the kitchen. ...That's an active cooking...rather than 'passive cooking'

I guess I do want to open up a restaurant after I retire...a restaurant without menu.
Just talk to the customers and immediately know their needs...that's an ultimate form of cooking...