Suigyo Murabayashi

Since his apprentice days, the chef has made a habit of touring Japan to build trust with fishermen. The blessing that flows from that effort is the high-quality seafood delivered to him from each region. The first dish offered is sashimi in a large bowl. Fish of the season arrives little by little, in wondrous variety, as the sake flows nicely. Fish stew is prepared in soy sauce and water only, bringing out the natural sweetness of the flesh. The remaining broth is served with fresh-cooked rice, wasting nothing.