Bringing a live presence to the table. A perfect unit that enables a new dining experience.

Mr. Yoshida immediately begins the first dish. On a plate, he pours olive oil and sautees beets, squash, green beans, onions, and baby carrots.

I just cut up the vegetables and don't season them. I prefer to cook with the best of the ingredients. In today's fashion scene, many fabrics are mixed with many ingredients for various reasons. However, I prefer to use a single material and bring out its full charm. It is the same with cooking. I feel the most delicious and luxurious when the ingredients themselves are cooked simply and seasoned with a little bit of your favorite seasoning.

As she watches the cooking, Ms. Waida smiles and says, "Looks delicious! Waida-san smiles as he watches the cooking in action. The aroma of roasted vegetables wafting through the kitchen whets the appetite.

The seasoning is simple, but I want to be particular about the ingredients. For example, I want to use organic vegetables as much as possible. I think it's better for beauty and health, and I think it's meaningful to support the farmers who are growing vegetables with such a focus.

After about 10 minutes, the vegetables are good to go. Place them on a plate and top with finely crushed nuts and balsamic sauce to complete the first course.

The nuts are pre-roasted on this plate. This makes them even more savory. I recommend it because you can make your food more delicious with a simple effort.

Then on to the second dish, the steak. Grill the rosemary and thyme together to aromatize the meat while also heating up the sauce pan, being careful not to let it fall off the plate at the edges.

Mr. Yoshida grills the steak with a serious expression on his face. 5 minutes of cooking on one side at 200 degrees Celsius produces the desired browning. Both of us exclaimed in delight at the perfect heat. They both exclaimed in delight at the perfect heat.

This is easier than grilling in a frying pan. Cooking meat is quite delicate, so a plate that maintains a constant temperature gives you more leeway.

While a typical hot plate can fluctuate in temperature by as much as 40 degrees Celsius, the Barmuda The Plate Pro controls the temperature within 5 degrees Celsius. It maintains the set temperature precisely, making it possible to heat food like a pro. Accurate temperature control prevents excessive heating, which leads to less oil smoke.

Now, when the back side is just about done, cut the meat. The plate is made of stainless steel, so a knife can be inserted directly into it. The unobstructed, stage-like design gives it the realistic feel of a teppanyaki restaurant where food is served at the counter.

I think it turned out really well. Maybe it's better than usual (laughs).

The steak is now ready to be served with the sauce that has been warmed. When arranged with the vegetables mentioned earlier, it adds color and liveliness to the dining table.

When I cook according to my own tastes, I find that all the food I eat is brown, so when I serve my guests, I think of the menu with color in mind, including the colors of the ingredients as well as the tableware. I think it is somewhat similar to fashion coordination. I often find myself wearing only black clothes all over, but that is not interesting. So styling with color accents makes fashion fun, too.