To initiate the project, I conducted interviews with nine artists, exploring topics such as meals, eating habits, and food culture. As host, I prepared sculptural dishes inspired by the traditional Japanese small dining table, ozen（お膳）, based on each conversation. Each participant engaged in a two-hour performance—"eating" and "consuming" these dishes while welcoming guests. My own table incorporated ingredients drawn from all nine participants, symbolizing the fusion of diverse perspectives.

The performance space consisted of 10 tables surrounded by grids made from handmade paper embedded with actual vegetables—cabbage, radish, carrot, beetroot—the staples of my diet at the time.