Chef Kaoru Aihara weaves culinary creations with hints of the sea, drawn from his experiences in the Shonan region of Kanagawa Prefecture and the Brittany region of France. Seafood charcuterie substitutes mackerel for ham and sardine for fromage de tête. Depending on the fish, ingredients may be aged for weeks to bring out their flavour. From the seaweed sauce wafts the briny tang of the sea.