A research about the base of the Japanese kitchen, through an anatomy in the depths of the national civilization and culture. At first an approach of the Japanese identity and later the interpretation of Japanese facts going back to the foundation of the country until today. The decoding is realized by analyzing the architectural structure of the kitchen in dimensions of space, home appliances and human behavior. I look further into the cooking and aesthetic presentation of the food where a history regarding the making of dinner and its social impact is, concealed. The research is completed from the data I personally collected during my visit in the Tokyo region and the experiences I gained from the everyday life. Contradictory pairs that I came across with throughout my research and observation, but also terms such as “piece”, they cover an important field of my study. The perception deriving from the space impressions, the flavors, the participation in the local events and of course the interaction with the locals, created the main question that this research examines. Is the procedure of dinning a practice of eating alone or a cooperative act? For this speculation I retrace social parameters that might have affected in this phenomenon, parameters that have origins way back but also the contemporary world. I detect the forms that express the human loneliness and introversion and how they appear in the idea of “practice eating alone”. From the information I gathered in combination with my exploration I produce a personal album, a travel journal, a self-experienced documentary.