Hisahiko reached for the bowl of broth, took a sip, and let out a sigh. Next he pressed a piece of wild vegetable tempura into the matcha salt and took a bite. The crunch was audible across the restaurant. Then he dipped the extra-thin slice of cherry bass sashimi in the ponzu and placed it on his tongue. ‘Incredible flavour. I’m guessing the fish is from the Inland Sea . . .’ said Hisahiko to himself, though he seemed to be waiting for Tae’s reaction. ‘The Uwa Bay, I believe,’ murmured Tae without turning around. ‘I see. No wonder it tastes so good,’ said Hisahiko, his mouth now stuffed with
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