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TRAVELLER

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49

day off a week in Japan,” recalls our instructor while

laying the table for lunch. “People would be so tired

I’d see them sleeping standing up in the street.” With

that, he tests the temperature of the fish and declares,

“Service!”, before setting up a “pass” (the counter where

food is served from) and walking us through the all-

important plating up. “Be creative – you’re the chef,” he

says, as he artistically assembles our artichoke starter,

garnishing it with crispy flecks of thinly cut pork belly

we’ve crisped up in the oven.

I look at what we’ve created, surveying the plates of

food with a new level of awareness for every part of the

dish, from the hand-minced rosemary on the croutons

to the tiny, orange, cockle tongues in the seafood

sauce. We eat at the wooden surface next to the pass,

which Morat electronically lowers, transforming it

from a work station into a dining table in seconds.

“It’s like ze James Bond lair, eh?” he quips, and I

must agree. Then again, I’d expect nothing less from

the cookery school of a jet-setting superstar chef.