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Ryoji Fubuki, who was working as a servant at a restaurant, prepares the dish for Waniguchi, a food critic, when he orders ``Ise lobster sauce tanbet'' that even the head chef doesn't know about. His older brother was Takashi Fubuki, a genius cook who became executive chef at Mer de Paris at the tender age of 22. When Takashi died in an accident, Ryoji took over the Uminekotei that he left behind. The staff includes Hazumi, who is now a widow, Masuda, a second employee, Toritsuka, an apprentice, and Enami, a waiter/manager. Ryoji, who inherited Takashi's policy of using local seasonal ingredients instead of expensive ingredients to provide Japanese French cuisine that can only be eaten in Japan, at a low price, has feelings for Takashi's sister-in-law Hasumi. He worked hard to create dishes that soothed the soul.
