Saketosakana DNA
"‘DNA’ was appended to the name to evoke the richness of Japanese cuisine and the spirit of Japan as defining features of the restaurant. There’s a reason why the soup using kombu kelp and bonito dashi stock takes pride of place. Fish is shipped directly from Obama, Fukui Prefecture, so there’s a good selection of sake from Fukui, too. Foodstuffs and sake from the same locale tend to get on well together—there’s that DNA again. The warmth of the three family members is a genetic inheritance from father to son and daughter." - Michelin Inspector
