Marinik Entertainment is proud to support the U.S. distribution of “Table of the Flowers”, a powerful independent documentary directed by Ryuta Lee Hayashi and produced by Thomas Sanghyun Hong.

In addition to developing original animated works, I occasionally collaborate with fellow filmmakers to help bring their stories to a wider audience. As a distribution liaison, I’m currently working to connect this documentary with U.S. festivals, venues, and partners.

Table of the Flowers

(Japan 2024, 82 min)

Two chefs. One legacy. A journey beyond the kitchen.

Table of the Flowers offers a meditative, visually rich experience in the spirit of Jiro Dreams of Sushi, but shifts the focus to two legendary Chinese culinary masters living in Japan.

The film follows Chef Guochao Lee, a quiet yet towering figure in Tokyo’s culinary world honored by the Emperor of Japan, and Chef Xinzhi Wei, a bold and passionate chef in Kyoto named one of Asia’s top culinary artists.

From humble beginnings to extraordinary success, their stories unfold through the rhythm of their kitchens and the depth of their philosophies. As the documentary explores themes of migration, cultural fusion, and culinary excellence, it poses a profound question: who will carry forward the legacy they’ve so carefully cultivated?

  • Ryuta Lee Hayashi

    Ryuta Lee Hayashi, director

    Ryuta Lee Hayashi is a Tokyo-based director known for his 2024 documentary Table of the Flowers. With roots in TV news and advertising, his work blends visual storytelling with emotional depth. His earlier film House of the Flowers screened internationally, including at DMZ Docs.

    IMDb
  • Thomas Sanghyun Hong

    Thomas Sanghyun Hong, Producer

    Thomas Sanghyun Hong is recognized as an expert in Japanese and Korean cinema, contributing to publications such as 'CoaR', the Japan Foundation's 'JFF+', and 'Hitocinema' (Mainichi), among others. He is also an experienced producer with a strong background in both documentary and narrative film making.

    IMDb
  • Guochao Lee

    Guochao Lee, Chef

    Guochao Lee is the head chef of Nan-En, a renowned Cantonese restaurant in Japan celebrated for its refined, Chinese garden-inspired interior and exquisite culinary tradition. In recognition of his exceptional skill, he received the Yellow Ribbon Medal of Honor—an award presented by the Emperor to professionals who exemplify dedication to their craft. With decades of experience, Chef Lee brings deep expertise and artistry to the world of Cantonese cuisine.

    Nan-En, Tokyo
  • Xinzhi Wei

    Xinzhi Wei, Chef

    Xinzhi Wei is the owner-chef of Ichinofunairi in Kyoto, which he opened in 1996 after honing his craft at renowned Chinese restaurants, including the esteemed Sichuan-style Chongqing Restaurant. Recognized as one of China's finest chefs, he has been inducted into the "Top 10 Chefs of Chinese Cuisine in Asia" Hall of Fame.

    Ichino Funairi, Kyoto