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Noodles to sushi, katsu to yakitori, the world of Japanese cuisine can at once seem simple and complex to the untrained eye.
從拉麵到壽司，炸豬排到烤雞串，在外行人眼中，日本料理的世界可能同時顯得既簡單又複雜。

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But on closer inspection, there's a deep, almost spiritual appreciation for this fare from all those who create, cook and eat it.
不過，仔細檢視之下，會發現所有創造、烹調以及享用日本料理的那些人，都抱持一種深刻且近乎性靈上的欣賞。

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We begin our journey in Osaka, the so-called "nation's kitchen," at the country's most prestigious cooking school, the Tsuji Culinary Institute,
我們的旅程從被謂為「天下之台所」的大阪展開，來到日本極負聲望的烹飪學校 Tsuji 調理師專門學校，

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the brainchild of Shizuo Tsuji.
由 Shizuo Tsuji 所發想創立。

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It opened in 1960 and is now attended by several thousand students in sister schools across Japan and France.
該校於一九六○年開始營運，目前在日本與法國各地的姐妹校裡共有數千名學生就讀。

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The former journalist and crime writer also penned the West's first bible on Japanese cooking, still a staple of modern chefs around the world.
這位前記者暨犯罪小說作家還撰寫了西方世界首部關於日本烹飪之道的聖經，仍是全球各地當今廚師的必備書籍。

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Today, his son, Yoshiki Tsuji has picked up where his father left off, directing the prominent academy.
如今，他的兒子 Yoshiki Tsuji 接續了父親遺留下來的志業，擔任這所名校的校長。

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Tokyo has more Michelin stars than New York and London combined.
東京的米其林星數比紐約和倫敦加總起來還多。

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There are some countries that don't have any Michelin stars. Japan has so many. What sets it apart?
有些國家連一顆米其林星都沒有，日本卻有那麼多。是什麼讓日本這麼優秀？

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Japanese cuisine keeps on evolving.
日本料理不斷演進。

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Japanese people are very good... we have always been good at taking outside sources and into... adapting [them] into the Japanese system.
日本人非常善於……我們向來都很善於擷取外來的材料放入……將之融入日本的體系。

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And that's why I think when you talk about the numbers of stars in Tokyo and Kyoto, well, Kyoto is comprised of Japanese restaurants of Michelin stars.
這就是為什麼談到東京和京都的米其林星數，京都的米其林星等餐廳都是日式餐廳，

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But when it comes to Tokyo, you're not just talking about Japanese food; you're talking about French, Chinese and Italian, too.
但是講到東京，卻不只是談日本料理，還會談到法國、中華與義大利料理。

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And this just a... [these are] the strong characteristics of Japanese craftsmanship that we are very good at taking outside sources and adapt[ing] [them] into our own.
這就是……這些日本匠心工藝的鮮明特色，我們非常善於將外來的材料轉化為我們自己的東西。

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We're actually on the west mountainside of... from the city of Kyoto.
我們其實人在京都市的西側山邊。

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And the restaurant we're going to is called Kitcho, Arashiyama Kitcho,
我們現在要去的餐廳叫做吉兆，吉兆嵐山本店。

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which is... has been a three-star Michelin since the actually first book came out, in [the] Kansai area.
自從米其林在關西推出第一本指南以來，這家餐廳就一直是米其林三星餐廳。

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And the proprietor of the restaurant is called Mr. Kunio Tokuoka. And he's actually [the] third generation of this grand maison of Japanese cuisine.
店主名叫德岡邦夫先生，他其實是這家日本料理大院的第三代傳人。

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Kaiseki, it is a very formal, traditional, almost artistic, revered Japanese ceremony.
懷石料理是非常正式、傳統、近乎藝術、備受尊崇的日本禮儀。

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How would you describe the different elements of the formal meal?
你會怎麼描述這種正式餐點的各種元素？

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Firstly, it's a chef's heart on a plate.
首先，餐盤上呈獻的是廚師全心投注的心血。

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We hope the customer enjoys the meal by giving everything we can offer in every small portion.
我們藉著在每一小份菜餚當中付出全力，希望顧客能夠欣然享用。

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There's a meaning behind the second course coming after the first one and before the third one.
第二道菜跟在第一道之後，又在第三道之前，是有其意義的。

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Each dish is thought out by portion, taste and scent, and prepared in a way a customer would be entertained by providing many little surprises.
每一道菜的份量、口味與香氣都經過精心設想，並且依照提供許多小驚喜讓顧客開心的方式來料理備製。

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We'd like to introduce you to a Japanese cuisine chef [whose food is] visually looking not too revolutionized.
我們想要向你介紹一位日本料理師傅，他的餐點雖然在視覺上沒有太多改變，

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But palate-wise, philosophy-wise, it's... there's a huge change in it, and you'll be surprised [at] some of the dishes that you're gonna be tasting.
但在味覺與哲理上，它……卻有極大的改變在其中。你們會對自己待會兒品嚐到的餐點感到驚喜。

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His name is Mr. Kenji Mitsuda.
他的名字叫做滿田健兒先生。

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And he was one of your students.
而且他是你的學生之一。

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Yes, 29th graduates, [alumnus] of our school, graduated about 25 years ago.
沒錯，我們學校第二十九屆的畢業生，畢業於二十五年前左右。

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You serve some of the most exquisite, modern Japanese food.
你供應的是極為精緻的現代日本料理。

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What is your philosophy that you take to this restaurant but also to your menus, your dishes?
你對這家餐廳，以及你的菜單和餐點抱持什麼樣的哲理？

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There are a few things. One is to use innovative technique that has not been used in Japanese cuisine before,
有幾個重點。其中一點是採用日本料理以前沒有使用過的創新技術，

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such as making use of scientific knowledge and using different temperatures in cooking for enhancing texture and flavor, for example, to bring out the best in the produce.
例如運用科學知識，以及在烹調過程中使用不同的溫度來加強口感與風味，譬如說帶出食材的極致美味。

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Another thing is, since we live in a global society,
另一點是，由於我們生活在一個全球化的社會裡，

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I like to make use of produce from different parts of the world and pick out what works for Japanese cuisine.
所以我想要運用來自世界不同地區的產品，從中挑出適合日本料理的東西。

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We've had a thousand years of craftsmanship in our country to adapt into our own system.
我國的手藝千百年來已經調適融入我們自身的體系，

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It's very unlikely that it's going to drastically change. There will be slow change, but it's not gonna be a drastic change.
不太可能會大幅改變。會出現緩慢轉變，但不會劇烈變化。

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It's not just [a] domestic debate, it's an international... it's a global debate as to how... what the Japanese cuisine should go for... towards.
日本料理該往什麼方向發展，不只是我們國內的一項辯論，更是一項國際性……全球性的辯論。

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So, these three things are crucial: education, environmental issues and [the] message that you want to transmit globally.
所以，這三件事情是至關緊要的：教育、環境議題，以及你想要傳達給全世界的訊息。

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And that debate will decide which direction Japanese cuisine will go, I think.
我認為，這項辯論將會決定日本料理未來的發展方向。