THE RYOKAN COLLECTION

A washoku meal at Sazane is a master course in the luxurious possibilities of locavore cuisine when you are surrounded by the rich brininess of the ocean and graced with a mild climate for farming. The nutrient-rich river waters flowering out of Tokyo Bay meet the powerful currents of the Pacific just off the shores here, attracting a diverse array of marine life and a robust local fishing culture. Expect seafood purchased fresh off the boat that morning, wakame seaweed harvested by hand out in the bay, and succulent grilled steaks of Fushihime wagyu beef, raised in Awa and fattened on local rice straw. The drinks menu reflects Hiruta-san's eclectic tastes, ranging from fine French Champagnes to local sakes from Kameda Shuzo that are also used in ceremonies at famed Meiji Jingu Shrine.