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“The skills she has chosen to hone are presentation and charm! Having traveled around the world experiencing so many cultures... she's learned that, at times, it's necessary to change up a dish's presentation... so that, for example, those not accustomed to cuisine such as Japanese... ... will still recognize its deliciousness by its presentation. "There." "Wooow! In a matter of seconds, that entire juicy tenderloin roast... ... has been transformed into a lovely, giant peony blossom! How beautiful! The gleam of the meat is like dew on petals... ... boosting the attractiveness of the dish two- no, threefold!" It's a refined expression of Megumi Tadokoro's hospitality. Her dishes will shine in the spotlight of this year's BLUE, I'm sure.” — Yuto Tsukuda