Mimasuya Italiano of Kyoto

Digest Step Up to the Plate

September 1, 2013

Story By: Alana Folen | Photos by: Leah Friel

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: “MIMASUYA” CRAB CAKES ($17)

Mimasuya Italiano of Kyoto merges two worlds into one, as it takes the famed culinary stylings of Italy and melds it with the robust flavors and flair of Japan. The restaurant is open daily for lunch and dinner, and diners are treated to Euro-Asian masterpieces that are just as visually stimulating as they are delicious.

Japan native Toshiya Umeda serves as executive chef of the establishment, consistently mastering the art of Japanese, Italian and French cuisine. Most recently, he was inspired to create “Mimasuya” Crab Cakes, which quickly has earned rave reviews from guests.

This most-requested appetizer has been on the menu for almost three months and has developed a devout fan base. It’s so addicting that you must remind yourself to save room for the main course.

The filling is supreme goodness composed of morsels of Dungeness crab meat, egg, panko, onions, carrots, celery, a hint of mayonnaise, Dijon mustard, olive oil, parsley, and a dash of salt and pepper. Can we say “yes” to a winning combination?

“This appetizer is good for sharing,” Umeda says. The crab cakes actually look like spring rolls cut up into eight pieces.”

“I wanted to create my own version of crab cakes. I had the idea to cook it tempura style and give it a unique Japanese flair.”

The crab meat is nestled in yuba, or tofu skin. It’s a rare ingredient in the U.S., but quite popular in Kyoto where yuba originates.

The crab cakes are deep-fried to a crispy golden brown and bathed in a special sauce hand-crafted by Umeda. “Once we remove the crab meat, we boil down the crab shell and infuse it with mayonnaise to create a thick sauce that is delicious.”