I was fortunate enough to attend a coursed meal that focused on Japanese Fermentation. It was hosted by a number of chefs who had gone to Japan on research trip. When they returned, they created a menu that used fermentation in it to highlight their individual dishes.  The Chefs involved were Derek Watson, Scott Drewno, Danny Lee, Jamie Leeds, Katsuya Fukushima, and Yo Matsuzaki.  Each of them is well known in D.C. for their restaurants and work, and the meal which they presented was sublime.