The chef leads his team of cooks like the lead goose guiding its flock in flight. Clad in red armbands and snow-white kitchen uniforms, the kitchen team embodies the spirit of Japan. The accent on vegetables echoes the chef’s experience in shojin-ryori, the vegetarian regimen of Buddhist monks. Mutsukari’s repertoire varies widely, from ohitashi, a boiled vegetable side dish, and nikogori, jellied broth of meat or fish, to various deep-fried and grilled foods. Sashimi is dressed with a vinegar and nori jelly. Casual variations make for delightful idiosyncrasies.