The conger eel, carefully prepared and gently steamed,
develops a tender texture and a delicate, refined flavor.
It is paired with crisp-fried eggplant,
its rich aroma and savor providing a pleasing contrast to the eel’s softness.
The dish is finished with a fragrant sauce of butterbur and sansho blossom.
The fresh, peppery note of sansho and the green aroma of butterbur
bring together the flavors of the eel and eggplant in a harmonious balance.
A meeting of textures and aromas,
crafted into a dish that embodies the quiet elegance of Shirato.