prepared tableside with soy sauce and mirin. >> masa: mmm! >> anthony: oh, that's fantastic. it's really good. today's sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. simple. perfect. wow. >> anthony: uni? >> masa: uni. >> anthony: awesome. >> masa: oh the umami hold into the rice. right? >> anthony: right. so, i wanna know -- the stereotypical japanese mentality. the, the salaryman. you join the company, you stay with the company. >> masa: well, some people go that way. >> anthony: most people go this