"The owner-chef visits fishmongers at Toyosu Market and trades information with brokers. He bases his culinary ideas on the day’s catch. Drained of blood to preserve freshness, the fish may be served as tsukuri, for example, or sakamushi. Encouraging patrons to enjoy their fare with sake, Shiomachi offers a range of shuko, such as shiokara (paste made from salted fermented seafood) or monkfish liver. As a man who treasures his encounters with each day’s catch, the owner-chef must be barely able to wait for morning." - Michelin Inspector
