Lunch with the great Narisawa. Meticulous, thoughtful, hyper seasonal. Clean, bright, green, forest, ocean. He visits farms nearly every week. Never buys fish from Tsukiji, only directly from fishermen he has worked with for years. We had flowers only in season for two weeks and baby ayu fish just coming out this week. And impeccable, enthusiastic explanations of every ingredient from this sommelier with perfect English.