Although currently closed, famed 2 Michelin-starred Kyoto Cuisine establishment Ryozanpaku was somewhere you could not make a reservation at in its day. Its wine-loving Chef Kenichi Hashimoto had his preconceptions reversed after his encounter with Seiichi Koshimizu and their discussion on "water", whisky's most key ingredient.

Koshimizu and Hashimoto both share the same fact that water is most essential to what they each create, whisky and cuisine respectively.
To commemorate his retirement, Koshimizu had gifted a special whisky to Hashimoto and this whisky was blended with a specific connection to Ryozanpauku's "water".

Hashimoto is captivated by the beauty of whisky and creates his own original way of enjoying it as a drink during meals in the form of a unique highball. How do you make a highball that never loses the original flavors of the whisky?

Whisky Kaiseki; the pairing of Japanese whisky with traditional Japanese cuisine.
How and why was such a thing created?
Hashimoto explains the origins of "Whisky Kaiseki", the gift he gave to Koshimizu in exchange for the special whisky he received.

Koshimizu and Hashimoto enjoy the unique "truly-one-of-a-kind" bottle of whisky while looking back on the memories it contains.