Season 4, Episode 12 of 52
The theme this episode is sakura shrimp. These clear pink shrimp can only be caught in fall and winter, off the coast of Yui, Shizuoka, in the Suruga Bay, making them a rare treat. Chef Saito and Yu Hayami meet the third-generation chef of a seafood restaurant in Yui that boasts 65 years of history, and he shows a number of dishes made using these unique shrimp. In particular, they learn about sakura shrimp kaki-age, made with the lightest batter possible to give it a light, crisp crunch, while letting the sakura shrimp's natural sweetness and color shine through.
