Delicate tasting whitebait are the highlight of this chawanmushi, a silky smooth Japanese egg custard.

Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck.

Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.

A hearty chowder with layers of flavour built upon the charred corn and miso.

Agedashi is silken tofu encased in a gelatinous yet crisp coating of potato starch, and swimming in umami-packed tsuyu.

The crisp golden surface encases a slightly chewy and intensely flavoured centre of banana, walnuts, cacao nibs, and sourdough starter.

The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these summer rolls.

Inspired by delicious mapo tofu, this mapo beans dish adds sweet and nutty notes by substituting the tofu for speckled calico lima beans.

Building upon a pork and chicken bone broth, this shoyu style ramen adds a taste of the ocean.

Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction.

The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies.

Pink soba, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes for a visually striking dish.