I was raised on Kozu Island,
a small island surrounded by the sea.

The sea was never something distant to me.
It was part of daily life.

For many years, I made sushi in Tokyo.
But as I visited fishing ports across Japan,
I began to feel that I wanted to be closer to where the fish come from.

Closer to the port.
Closer to the water.

Toyama Bay is often called
a natural fish preserve.

It is said that nearly seventy percent
of the fish species found in the Sea of Japan
can be found in these waters.

Here, the fishing grounds are close.
The fish arrive quickly.
The freshness is clear.

Toyama Bay drops to more than one thousand meters deep,
while the Tateyama Mountain Range rises to three thousand meters behind it.

Sea and mountain stand so close together.
That is what gives this bay its richness.

Crab.
Shrimp.
Firefly squid.
White shrimp.
Genge.

Each one carries the character of this sea.

In spring, firefly squid come close to shore to spawn,
glowing faintly in the dark water.

Standing by this bay,
I knew I wanted to make sushi here.