aeeble

At Tancho Crane, a creative Japanese-Chinese fusion restaurant, the à-la-creampura fried shrimp comes with two jumbo prawns, sweet-potato sticks, fresh shiitake, and eggplant. The grilled unagi skewers, still in their skin, are crisp yet pleasantly chewy, rich in collagen. The owner recommends the deep-sea big-eye barracuda when the house is busy; now in season, the fish can be served two ways—steamed or in soup—just let us know.