Has it ever occured to you how indescribably perfect it is to sit, almost alone, on an empty restaurant patio, people watching on a perfect (not too cool, just enough to feel properly fall) fall day, with clouds gathering overhead as you enjoy an ice cold glass of water and california rolls.

I don’t love avocado, as a matter of fact, I pretty much loathe it. However, it pairs perfectly with a slice of cucumber and savory crab rolled in sweetned rice with just enough sesame seeds to get the gist. But that alone isn’t quite enough to make the perfect midafternoon meal. You have to put the thin slices of pickled ginger, tangy bittersweet pink, on top. And that is good but better even if it is dipped, barely but dipped nonetheless, into a soy wasabi juice. All that flavor mingles together in a delightfully fine balance. Bitter with sweet, tangy with a punch. And all set out beautifully on a black laquered, gently bowed dish.