Takayama: Sosuke Dinner (night three)

Here are the pics and thoughts from our last dinner at Sosuke – what a way to go out!

Crisp vegetable tempura; shitake, yam, shiso, kabocha (pumpkin) and potato. A little patty cake foil contained a seasoned salt, which I liberally sprinkled over my veggies. The shiso especially was a great ingredient to tempura.

Now just a little warning for those uninitiated in the ways of squid sashimi. The dish must be approached singularly and with caution. See how the flesh is cut into strips? Take that as a very definite instruction. If one or two strips are consumed, you will be met with a chewy squishiness that is quite firm to the bite – quite pleasant and palatable. But if you whack the whole thing in your mouth, well, the proteins in the flesh get kind of excited and they bind and knit to become one big fat glob in your mouth. No shit…poor EG was chewing for like 10 minutes!

Another bowl of yomogi udon, similar to what we had on night one.

These little ebi (shrimps) were deep-fried and salted, and could be eaten whole and in one bite. They were absolutely fantastic, and would make a great beer snack.

Chawan mushi is an egg-custard steamed in a bowl or tea cup. The egg mixture was seasoned with dashi and mirin, and infused with tender gingko nuts and small boiled shrimp. A swirly slice of kamaboko (fish cake) floated on top, along with a bright green celery leaf.

Hmm….I wonder what has been baked in this Hoba leaf parcel?

The fish course was a lemon and salt baked mackeral fillet. It had been cooked on the iron before being placed in the leaf, but the Hoba infused a delicate leafy fragrance. It was truly the taste of Autumn.