On weekends, customers flock to this traditional restaurant in Murayama city in northeast Japan for a unique taste of soba noodles served on a wooden board. But in February 2019, after the 3rd-generation chef of the restaurant fell ill, his son, Kohei, suddenly had to fill his shoes. Through trial and error, he struggles to master the milling of buckwheat seeds, previously his father's job. As the new fresh-soba season draws near, the family strives to preserve a taste that goes back 100 years.

The 2011 tsunami devastated the fishing industry in Sanriku, in northeastern Japan. Like others, seafood processor Kenichiro Yagi and local fishermen are trying to recover and rebuild their business. Using a special freezing technique, they deliver fresh local fish to distant customers year-round. They even learned how to make stingray liver, previously thought useless, appeal to a top Tokyo chef. Yagi also goes to Taiwan to tap Asian markets. We follow them as they explore the future of the local fishing industry.