The sea bream has long been an essential part of many different kinds of celebratory occasions in Japan, including festivals and marriage parties. Indeed, it is often referred to as 'the king of fish'. In this documentary, we see fishermen rod-fishing in the Inland Sea, men cultivating top-quality fish, a master chef of a high-class restaurant in Tokyo creating various mouth-watering dishes, and a chef at a hot-spring inn on Shikoku Island attempting to recreate several 18th century sea bream recipes.