Namae's journey begins with a late summer trip to Rebun Island - the northernmost point in Japan - to visit fisherman harvesting kombu.  
From Rebun Island, Namae travels south the entire length of Japan to work alongside a third-generation katsuobushi artisan, Yusuke Sezaki, and makes a lifelong friend.
Namae returns to his Michelin two-star kitchen in Tokyo and finds that his cooking and his career have taken on new purpose.