Culinary Masters Meet Technology! Witness as Chef Joji Inoue, the former Executive Chef of Chaya and Yamashiro, collaborates with twenty-three-year restaurant veteran Joseph Geiskopf, whose illustrious career includes stints at Michelin-starred establishments like Noma, A.O.C., Geranium, Aqua, and L'Astrance. Together, they embark on a culinary journey, exploring innovative dishes utilizing the groundbreaking technology of W.O.W. (Water Optimizing Waves). With the power of electromagnetic waves, W.O.W. revolutionizes deep frying — cooking faster while using less oil. Dive into this experience and see how an invisible barrier preserves the food's inner moisture and extends the oil's life, bringing a new level of efficiency and flavor to the world of cooking.