Near Lake Yogo in Shiga Prefecture, there is a little treasure of a restaurant named Tokuyamasushi where its owner-chef Hiroaki Tokuyama has devoted his life to the ancient method of “narezushi” - salted fish packed with rice and fermented to produce a uniquely delicious aroma and taste. Tokuyama is the guardian of the traditional local cuisine that dates back a thousand years, but he is also a pioneer, adapting a myriad of ingredients into innovative dishes, raising the art of fermentation to a whole new level. Connoisseurs from around the world seek out the hidden restaurant where reservations must be made months in advance. For nearly a year, our cameras followed Tokuyama who thrives amidst the seasonal bounties of the woodlands. Using the delicacies from the lake and the mountains, Tokuyama has honed his technique and knowledge. Enjoy the wonders of “fermentation” which preserves and creates such exquisite tastes, and revel in the scenery of Japan’s yet-unspoiled nature.