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Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group. In 2013 and 2014, Ultraviolet was ranked the eighth best restaurant in Asia by (Asia’s 50 Best Restaurants list );〔(【引用サイトリンク】url=http://www.theworlds50best.com/asia/en/list/previous-lists/2014-list.html )〕〔(【引用サイトリンク】url=http://www.theworlds50best.com/asia/en/list/previous-lists/2013-list.html )〕 in 2013 the 60th and in 2014 the 58th best restaurant in the world.〔(【引用サイトリンク】url=http://www.theworlds50best.com/list/51-100-winners )〕 In 2015, Ultraviolet has been ranked No. 3 in (Asia's 50 Best Restaurants ),〔(【引用サイトリンク】url=http://www.theworlds50best.com/asia/en/asias-50-best-restaurants.html )〕 and No. 24 in The World's 50 Best Restaurants. It is also the first restaurant from China entering (Les Grandes Tables du Monde ) starting from October 2014.〔(【引用サイトリンク】url=http://blog-lesgrandestablesdumonde.com/a-propos-grandes-tables-du-monde/ )〕 == Description == Billed as the first multi-sensory restaurant in the world, Ultraviolet uses sight, sound and smell to enhance the food through a controlled and tailored atmosphere. The restaurant has a single table of 10 seats and serves a single 20+ course dinner menu for ten guests each night. The dining room of Ultraviolet is ascetic with no décor, no artifacts, no paintings, and no views. It is a purpose-built room specifically equipped with multi-sensory high-end technology such as dry scent projectors, stage and UV lighting, 360 degree wall projection, table projectors, beam speakers and a multichannel speaker system. Each course of the menu is dressed-up by lights, sounds, music, and /or scents, and enhanced with its own tailored atmosphere to provide context for the dish’s taste. Ultraviolet originally evolved from Pairet’s desire to reduce the technical constraints of the traditional restaurant, which is organized to provide “a la carte” service. This type of organization requires preparation methods that Pairet considers “sub-standard”. By monitoring the timing of the courses and offering a fixed menu, Ultraviolet is able to optimize the control and the quality of cooking in ways that the majority of traditional restaurants cannot – a model that has roots in the historical “table d’hôte” concept.〔(【引用サイトリンク】url=http://uvbypp.cc/brochure/ )〕 This control allows Ultraviolet to play on and intentionally direct the atmosphere for each dish through multi-sensory technology.〔(【引用サイトリンク】url=http://www.nytimes.com/video/dining/100000002498301/ultra-dining-at-ultraviolet.html )〕 Ultraviolet incorporates technology traditionally used in unrelated fields to drive and control the “psycho taste” and enhance the perception of food. This concept is based on Pairet’s interest and desire to stimulate what he calls the ‘psycho-taste’. Howie Kahn, writing in the New York Times, conveyed Pairet’s idea that ‘psycho taste’ allows eating to “act as a gateway to the mind” and “it delves into the notion that memories, associations, expectations, ideas, misunderstandings, joys and fears all play a role in the experience of a meal.” Pairet, among others, believes that our perception of taste can be altered by a lot of factors Expectations, memory, mood, weather, surrounding, trivial factors… everything about the taste, but the taste: By staging the ambiance assigned to a dish as we eat, he attempts to trigger emotion and uplift the perception and memory of a dish. Pairet has been quoted as saying “Food is ultimately about emotion, and emotion goes beyond taste.” 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ultraviolet (Restaurant)」の詳細全文を読む スポンサード リンク
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