I enjoy “dumplings” of all types. (They happen to be one of my favorite foods.) So, when I saw them on the menu, I was really looking forward to trying Chef Yuuki Tanaka’s fried “Ise Ebi” lobster, pumpkin, and, lotus “dumplings.”
Tanaka — who is the owner and chef of “Ise Sueyoshi,” a small restaurant located at 4-2-15 Nishiazabu, Minato (Tokyo) — offers customers a “Kaiseki” experience; a traditional Japanese, multi-course meal which will run you about $150 (U.S.) per person; (sake pairing $33 pp additional).
Over the course of your meal, expect to receive a “seasonal” appetizer, side dish, sashimi, soup, grilled dish, “refresh” dish, rice, dessert; all beautifully presented.
Now, I don’t know about you, but when I read the word “dumpling,” on an Asian restaurant’s menu, I think of a flour wrapper that is filled with meat or vegetables that is then steamed, boiled, pan- or deep-fried.
Tanaka’s “dumplings” are more akin to “fish balls” — which are commonly made with a fish paste that is rolled into a small sphere and then boiled in a soupy broth, or deep fried. While we enjoyed the taste of Mr. Tanaka’s “balls,” because they had an uninviting sheen, and were a bit greasier than we would have preferred, they landed a “B.”
# # #
Follow Lucas on Instagram: @lucasaferrara