Chapter 1: A New Departure

Chapter 2: The First Customer

Chapter 3: Apéritif (Pre-Dinner Drink)

Chapter 4: Amuse-bouche (Chef’s Bite)

Chapter 5: Entrée (Starter)

Chapter 6: Plat Principal (Main Course)

Chapter 7: Fromage (Cheese Course)

Chapter 8: Dessert

Chapter 9: Six Months Later

EXTRA: One Year Earlier

Note: Konjac and Fugu — Unusual Ingredients in Japan

Atogaki ー Afterword