Setouchi Ryori Suminoe was featured in Food & Wine’s Tokyo City Guide in the May 2011 issue. The fourth generation chef, Yasufumi Ootani, from a Hiroshima ryokan (traditional guest house), Suminoe Ryokan, has opened a restaurant in Tokyo. Seafood is flown in daily from the Setonaikai area (inland Sea of Japan). Sazae (turban shell) grilled…