The bar is only a line, too narrow
to separate him from the dull eye
of the public. He has to capture attention.
Crazy he goes with his pans
and his spices and the fish carried
from the deep belly of the sea
to his kitchen. He cares for this burden:
the art a tradition to teach to
some fad amateurs staring at the scene.
“Trust me, “ said the sushi chef
“you do not want the extra sauce”
and thus he accounted for balance
between me and his tradition,
as I get ready to swallow
his whole culture, a nation
from the tip of my tongue