There’s an exhilaration to fine dining. It comes from discovering what a meal can be, what true focus conjures. Sushi always demands precision. But in the most skilled hands it transcends the everyday, becoming akin to art. Delicious, always, but also proof that seeking perfection has inherent value. Step into a Dining Gallery devoted to this Japanese specialty. Mug Chen, Chia Wu and Hansol Lee are set to unite for a dinner service, sharing not only their remarkable fare but the stories and philosophies that guide it. Taiwanese chefs Chen and Wu honed their craft at international fine diners before settling on Willunga as the site of natural wine bar and restaurant Muni. That was late 2021, and it didn’t take long for word to get around. The award-winning pair has been praised for delivering a fresh, nuanced take on regional dining – one where every detail matters. Joining them for this occasion is head chef Charlie. Lee, meanwhile, created Melbourne’s smallest restaurant: the jewel-like Matsu. Just four seats are available for its kaiseki offering, secured only by the patient. Born in Korea, Lee found his passion for Japanese cuisine through a decade-long stint at the revered Kenzan – five of these specialising in tempura. His first Tasting Australia appearance is set to feature the finest local seafood, including prized Eyrewoolf abalone from Eyre Peninsula.