But here is a chunk of A-5 Wagyu beef, crusted with leek ash, presented first as a lump of charcoal and then as a sliced piece of meat. You are told which of the dots surrounding it is bordelaise sauce, which is flavored with sansho pepper, which is (of course!) made with cherry blossoms. By the time he has finished speaking, you may be halfway into your steak. And you will be all the way into early spring.

Source: Los Angeles Times April 20, 2018 17:15 UTC