On Tasting Without Preconceptions

Tasting "blind" is a guiding principle at Mofusan.
In truth, it is rather a matter of tasting without preconceptions; every sense is preserved, sight included, but guests are left to eat the dish in whatever order and manner suits them. We leave you free to taste as you wish (barring the occasional recommendation). 
The idea behind this approach is to strip away any frustration or bad past experience with particular ingredients (we all carry difficult memories of foods that have marked us, often from childhood), by placing your trust in the chef's creativity.
Simply give yourself over to the experience, taste each element, then the whole. Appreciate every flavour, every combination, without being swayed by the announcement of a dish before you have even tasted it.
Guests are welcome to play the game of guessing which ingredients are on the plate, with a description at the end of each course.
This frees you from preconceptions and from dish names that can be either pompous or reductive. The description at the end of each course also makes for a particular exchange with the chef and the waiter, a moment of sharing that heightens the experience.
Taste, appreciate, talk it over.
The experience is all the more interesting for the pairings we offer, which add a further dimension to each dish.
Choosing to serve a single menu also removes the matter of choice, which so often carries a seed of frustration ("perhaps I should have had the other one..."). A menu that changes every week, moreover, so as always to offer something new.
In the end, the Mofusan experience means letting yourself be carried along by the chef's creativity and his work on combinations, and by the waiter's suggested pairings — wine, but also teas and sakes.
A singular experience, for a particular moment: time held in suspension.