In a large stockpot, bring sake and mirin to a boil.
Place both misos in a separate saucepan over low heat, folding over and over. Pour in the mirin and sake mixture, and add the sugar, stirring constantly.
In a mortar and pestle, pound the sansho, garlic, and cilantro. Stir in the miso mixture and fold with spatula into a smooth paste.
Marinate the veal chops with the miso spread for 4-6 hours. Place the veal chops on the grill for 5-6 minutes per side, brushing with the miso marinade as you cook. Once the veal is cooked, let it rest for 6-7 minutes and serve with the rice.