Hitoshi Ishihara, a chef in Kyoto, has been awarded 3 Michelin stars in 6 of the past 7 years. His 15-course meals, prepared in the kaiseki tradition of Japanese haute cuisine, are a kaleidoscope of the finest ingredients, season by season. Ishihara's restaurant serves only one meal a day and has just 14 seats, so he can offer the most attentive service to each guest. He attends carefully to every detail, from food preparation and presentation to flowers and other decorative details. "Entertaining means more than simply cooking. It's about having guests savor the whole experience", Ishihara says. "That's the essence of Japanese cuisine". We take a close look at one man's single-minded quest to get to the heart of Japanese hospitality.