Exploring Japanese cuisine with young, talented and one of the most successful chefs at Café Boulud in New York City in the past weeks and producing the memorable dinner – Voyage to Japan – on October 17th was a dream to come true experience for me. Thanks to all chefs working in the kitchen for your heartfelt welcome and support. Executive Chef Aaron Buldorn made sure that we had terrific ingredients to play with for the dinner from wild Bluefin tuna from Maine, Madai sea bream from Tsukiji Market in Tokyo, Matsutake mushroom from both east and west coast, foraged gingko nuts & pine needles and plump green yuzu. I was too busy to take any photos for these gorgeous ingredients. Sometimes cherishing memories without photos leaves far stronger, sharper image in my mind. hirokoshimbo