It is sunset in Gion, the geisha district in Kyoto. Red lanterns sway in the breeze. Beautifully dressed geisha hurry to their appointments. We are sitting in a Japanese restaurant so exclusive it doesn’t even have a name. A slew of dishes, each more esoteric than the last, appear. There is young tofu; rice balls specked with black sesame seeds; translucent soups with unidentified floating objects; and wobbly substances containing ingredients that we can only speculate on.
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