The world being what it is, we can no longer go along, blithely eating endangered Bluefin Tuna out of one hand and Atlantic Cod out of the other like a rally of ravaging pirates. Food needs to be more conscientious if we want to keep eating things at all. Kyatchi chef Hide Tozawa knows this because he's from Tokyo, a place where seafood is revered and respected for its almost ascetic brand of purity, seasonality, and precision. So south Minneapolis's Kyatchi follows the guidelines for sustainable, seasonal seafood. And it's delicious. Get in the spirt of minimalism and have only what's right, right now.