Once more with Japanese

For example, there may be thousands of ways for people to start a working day, but the first thing chefs at the restaurant need to do is always to cook soup stock, because, Wang says, "only fresh soup stock made within 24 hours can bring out the authentic Japanese flavors".

The restaurant uses purified water and katsuobushi (dried skipjack tuna fish flakes) to simmer the fish soup stock, or dashi, a broth that forms the basis of many soups. With the traditional method, it needs about 40 minutes to simmer with strict temperature control, between 80 and 90 degrees.

The fish soup stock is then used to make matsutake mushroom and seafood soup, a classic Japanese dish that is often served as an appetizer.

The restaurant's version of the matsutake mushroom and seafood soup is among the best I have had. The soup is clear, smooth and has an aromatic flavor that is very inviting.

Dining at the restaurant is a treat to the eyes, the palate and the mind.

"The cooking, the taste and the presentation of each dish in Japanese cuisine is centered on the number five," Wang says.

There are five food processing methods - raw, fried, boiled, roasted and steamed - and each dish should have only two flavors from the basic five ones - sour, sweet, bitter, spicy and salty - and the taste of a dish comes mainly from the flavors of the ingredients, not from the seasonings, Wang says.

Traditionally, every dish should have five colors - red, green, yellow, white and black - which is why Japanese restaurants often use black plates and bowls, Wang says.

"Japanese food is all about shallow cooking and beauty of simplicity."