Japanese Acqua Pazza ("Crazy Water" Soup) (Kyoto, Japan)

At 310 Amanohashidate in Kyoto, chef Yuki Kurata made an acqua pazza-style fish dish with typical Japanese ingredients. She sautés boneless fish filets for 4 to 5 minutes, adds in the veggies—mushrooms, cauliflower, tomato, zucchini, bell pepper and/or turnip are typical—then deglazes the pan with sake. Dashi, soy sauce and mirin go in next, along with a little ginger and scallion. After a brief (3 minutes or so) simmer, the dish is ready for a garnish; Yuki uses sansho leaves, which are a little spicy, citrusy and grassy—akin to gremolata.