Quote by Tetsu Kariya

“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants. They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is." "Hmm..." "Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless. You could almost say the chef here... ... has staked his life on this fish. This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients... But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei. It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”

Quote by Tetsu Kariya