Local kuruma ebi are the centerpiece of the meal here. In my experience most often kurumaebi come from the eastern coastline of Kyushu, and this is definitely the first I've ever had any from Aichi. They were huge and exceptionally tender.
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The shrimp are first plunged into boiling water for a few seconds, and half are served immediately as sushi, barely cooked, like shabu-shabu. The remaining shrimp then steam over the same pot for several minutes and are again made into sushi. Finally, the shrimp heads are grilled and served as a snack. Pictures of the finished product are in the next post.