The Atka mackerel, caught in the waters off Hokkaido, is a richly flavorful fish with a good balance of fat.
At Shirato, we carefully prepare this fish and steam it gently using the French technique of “vapeur,” allowing it to become tender and succulent.
It is paired with koshiabura, a wild mountain vegetable known for its refined bitterness and aromatic character.
Lightly fried into a crisp fritter, it enhances both texture and flavor.
The soft, savory essence of the sea meets the subtle fragrance of the mountains—
a dish that embodies the harmony and delicacy of Shirato’s culinary philosophy.