Very well stated. Would add Burnt.
A few dishes were quite excellent, but the few goods just don’t make up for the rest, IMHO.
I had an excellent bite of dry - but very tasty - turkey and a hirami (baby flounder) with salted plum starter that I loved. Also liked the endive with smokey cheese, tarragon and lime dish.
The space, and the pacing of the meal (in different environments) as well as the utensils, and the plates/bowls are just exquisite. Also, I doubt there is any other place in the world that does plating as artistically as Vespertine. The wines were wonderful and the service was fantastic.
But, my god, I just cannot imagine many people enjoying most of that food. It is very, very "aggressive."
Still, I must say, I am very happy I went. I think he is doing something very avant garde. Like many other artists it may take him - and us - a while to appreciate it - or it will go down in flames - but the courage to do something truly new and different is admirable (if not always very edible).