Very interesting article and I have to wonder after reading it will a concept like this last? It seems more like a one time experience concept and I think will be hard pressed to build repeat buisness. I know very few people who can eat this way all the time.
It can certainly be a good cuisine. I doubt the penetration power into the market though. There's a lot to compete against.
It's highly intensive in preparation, and rather perishable. This means it's going to be expensive and little could be pre-prepared without serious flavor decline and even nutrition or health risk. So lots of on-time labor on many seasonally limited ingredients.
Seems the concept itself is self-limiting because of economics. That doesn't mean it won't become part of mainstream restaurants as seasonal specials or whatever. But if there is ever a transportation crunch or fuel crisis, this will be the first cuisine to fail.