Eye candy in Japanese.

It is widely known about the Japanese that their cuisine is not only very healthy and diverse, but also unusually aesthetic. Each part of the dish is carefully cut into symmetrical pieces. We already know that they can do it not only thanks to their patience and talent, but also thanks to perfect knives. The cut is subtle and homogeneous. The leakage of juices and fats is unacceptable. When the basic components are ready, what we might call a puzzle occurs. With the help of a moribashi, the master arranges the food on a suitable tray. The result could easily compete with the works of Andy Warhol. Too bad to even start eating.

In Japan, it is customary for restaurants to attract guests not so much by the description of the food, but by its visual appearance. It is very grateful especially for foreigners, who have the possibility of faster orientation. This way, you walk past displays of crowded, attractively decorated dishes. Maybe refrigerated displays? Nothing is impossible in Japan. Mistake, these are plastic decorations representing the menu. Many of them are unrecognizably faithful to their originals. However, this is not a cheap matter. Filling the storefront with a virtual menu is a considerable investment.