Sushi chef Isao Amano (62) operates a small restaurant in the city of Kitakyushu, Fukuoka Prefecture, that attracts patrons from all over the world. His nigiri sushi starts with the simplicity of traditional Japanese cuisine but transcends it through an "additive" approach. Some of his famous dishes include squid fancifully garnished with sea urchin and flying fish roe, and tuna marinated in broth. This winter, Amano procured top-notch Sawara mackerel from a local fisherman. Hoping to convey to his patrons the fisherman's devotion to quality, he develops his own preparation method to highlight the true excellence of the fish. This program follows this obstinate and devoted professional as he faces a heartbreaking year-end challenge.