What was labeled as a soup, corn soup with red drum, at first seemed it would have been more aptly called a fish course because of the piece of red drum prominently placed over two pieces of yama imo — Japanese mountain yam – and topped with fresh vegetables. But as I started to devour this dish, I realized that the soup was as delicious as the fish. I was learning from Chef Uetake that what seemed like just a companion to the fish, the soup, was actually the key to completing this dish. The fish was for substance, but the purity of the soup is what made it stand out. To get the full effect, I made sure that each spoonful included soup, fish and vegetables. Though each bite filled my spoon, it was light and clean.