from this ray to help manage the species. >> the skin on and filets. >> let me play with it. i want to get my hands on it and see if we can do something with it actually. >> called the tokyo style ray oyster modeled after a japanese tuna hand roll. we said, how do we now complete this dish to tell the entire story? and that's when we decided to bring in a chesapeake oyster on the dish. so we play the two against each other. >> bigger picture, our goal is to help solve the big, bigger problem in the chesapeake. this is our little way of being able to do it, in our four walls. >> it's more than just what's on the plate. that's what make it is a good dish.