The first course is served on a double sided spoon suspended in mid air, held by the twist of a cylinder. Complicated to describe in words, I am not sure it makes a lot of sense, the spoon is simply too unorthodox but sleek and pretty. The taste is gorgeous, the flavours are lean, clean and to the point. The play on flavours and texture is immaculate, it looks perfect, displayed like a jewel, I was very happy after juggling the spoon.

It made me start to think, Michelin has some its greatest challenges in Japan. So many high-end chefs, quality is supreme and a market that begs for the “red book”. Virgin territory, Michelin has only been here a handful of years. They have done a good job in weeding out some of the initial inductees but there are still more to go.

The main problem with Michelin’s critical eye, is their eye. While a Michelin restaurant begs for so much detail, it is becoming harder and harder for chefs to sustain a Michelin standard. Think about it, the initial capital investment, and the operating costs needed to make a Michelin standard universal.

It isn’t as easy as it looks, and I am the first to admit it. What is frustrating for Michelin, like all other businesses they are looking for growth, the handing out of more and more stars. I know how Michelin hands stars and sometimes it is questionable. Edition has what it takes, they earned two stars after some hard work and plenty of investment.