The fish soup stock is then used to make matsutake mushroom and seafood soup, a classic Japanese dish that is often served as an appetizer.
The restaurant's version of the matsutake mushroom and seafood soup is among the best I have had. The soup is clear, smooth and has an aromatic flavor that is very inviting.
Dining at the restaurant is a treat to the eyes, the palate and the mind.
"The cooking, the taste and the presentation of each dish in Japanese cuisine is centered on the number five," Wang says.
There are five food processing methods - raw, fried, boiled, roasted and steamed - and each dish should have only two flavors from the basic five ones - sour, sweet, bitter, spicy and salty - and the taste of a dish comes mainly from the flavors of the ingredients, not from the seasonings, Wang says.
Traditionally, every dish should have five colors - red, green, yellow, white and black - which is why Japanese restaurants often use black plates and bowls, Wang says.
"Japanese food is all about shallow cooking and beauty of simplicity."
The restaurant has dozens of sushi dishes, including traditional and classic and innovative ones the restaurant creates.
The ingredients include seafood, among them crustaceans such as crab, and fruit and vegetables. Matched and cooked differently, they bring out different flavors and textures.
I loved the one with purple sweet potato tempura, avocado and eel roe. it was refreshingly savory and had a distinct texture that combines softness and crustiness.
The restaurant serves eight sushi per dish, and one of the eight that has a different color from the rest also has a different flavor.
The different one has a strong flavor from the basic five, and before you put it into your mouth you are unaware of what it will taste like.
Of course, you can opt out of certain flavors simply by asking. I had a bitter sushi, and a spicy sushi, which were unique and surprisingly good.
The restaurant's tempura sets a high benchmark. It is the textbook tempura that has a light, crispy and tasty coating that is not oily, and preserves the natural flavor and texture of the ingredients inside.
The sashimi is also impressive.
Freshness is the soul of Japanese food, and the restaurant's sashimi was so fresh that the big plate of salmon, surf clam, and tuna and other ingredients glowed and gave off a tempting fragrance.
Noodles, Japanese-style salad and roast oyster are also must-tries. The wagyu beef - from Japan, of course - is delicious.
