As the breeze begins to carry the scent of summer, we at Shirato have prepared a dish that allows you to fully experience the rich blessings of Japan. We present to you our “Ayu Confit with Kaga Cucumber Sauce.”
The ayu, or sweetfish, is a quintessential taste of a Japanese summer. To maximize its delicate aroma and flavor, our chef has chosen the traditional French culinary method of “confit.”
First, the ayu is carefully salted to concentrate its natural umami. It is then gently simmered in low-temperature olive oil for a full four hours. This slow and patient process makes the flesh incredibly moist and the bones so tender that you can enjoy the entire fish, leaving nothing to waste.
The accompanying sauce features the crisp and refreshing “Kaga Futo-uri” (Kaga thick cucumber), a traditional local vegetable. The saltiness and depth from olives and anchovies meet the crisp texture of the Kaga cucumber, further enhancing the rich flavors of the confit-prepared ayu.
When you take a bite, the tender ayu, the fragrant skin, and the refreshing sauce come together in perfect harmony, creating a flavor that evokes a scene from early summer.
We invite you to enjoy this special dish, available only for this season, at the counter of Shirato. We sincerely look forward to welcoming you.