"Well?" the billionaire demanded in Japanese. "Did you understand my question?"
The young woman lowered her eyes politely.
"はい、承知しております。"
Yes, I understand.
Masaru laughed.
Then turned toward Kenji.
"Did you hear that? She memorized a polite phrase."
Kenji shifted uncomfortably.
"Chairman, perhaps we should simply enjoy the meal."
Masaru waved him away.
"No. I'm curious."
He leaned forward.
"People put on a kimono, learn how to bow, and suddenly imagine they understand Japanese culture."
The waitress remained perfectly still.
Masaru pointed toward the soup.
"Go ahead. Explain it."
For three seconds, the room was silent.
Then the young woman lifted her eyes.
And answered in Japanese so sophisticated, precise, and naturally delivered that Kenji nearly dropped his chopsticks.
"こちらは利尻昆布と二年熟成の本枯節を用いた一番出汁でございます。椀種には昆布締めにした甘鯛を合わせ、淡口醤油と塩は素材の輪郭を整える程度に抑えております。最後に添えた木の芽の香りが、出汁の余韻を損なわず、静かに引き立てる仕立てでございます。"
This is a first extraction broth prepared with Rishiri kelp and two-year-aged honkarebushi. The soup features sea bream delicately cured with kombu. The light soy sauce and salt have been restrained to preserve the natural contours of the ingredients, while the fragrance of young Japanese pepper leaves enhances the lingering flavor without overwhelming the broth.
Kenji slowly lowered his sake cup.
The billionaire stopped smiling.
The waitress continued.
"さらに申し上げますと、この椀は単なる旨味の重なりを追求したものではございません。最初の香りから喉を通った後の余韻まで、味わいの移ろいを一つの物語として設計しております。"
More precisely, this soup is not intended merely to layer umami. It is designed as a complete progression of flavor, from its first fragrance to the delicate impression remaining after the final swallow.
Kenji stared at her.
Then whispered, "Remarkable."
Masaru's expression darkened.
He had expected confusion.
Perhaps an embarrassed apology.
Possibly an awkward attempt at basic Japanese.