At Sushi Ota, the chefs immolate the spot prawns they serve discreetly, but the fresh demise of the crustaceans is evident nonetheless. The cooks, clad in black robes and crown-fitting white hats, ...

Almost offhandedly, Tommy Pearson points across the ocean toward the horizon: “Look at all those birds, must be some dolphins coming.” Sure enough, a couple of minutes later we’re in the midst of a ...