Each morning Tatsuya Kuwano goes hunting for sushi toppings in the Toyosu fish market. Every night Sushi Kuwano has the feel of a dinner party. He serves his snacks according to his own peculiar rhythm; when the customers have settled, the nigiri starts to appear. In spring, it begins with a shuko of noresore, or young conger eel and ends with nigiri of anago, conger eel, telling of the interconnectedness of life. Fish is even used in the tamago-yaki, with minced hamo in summer and cod in winter.