Based on a French influenced Japanese dish called corn potage, this soup is naturally sweet, with a good amount heat from the paprika.

Paua is a shellfish that is found in New Zealand. This traditional minimalist approach delivers on its amazing and unique flavour.

The textures: chewy black rice, soft salmon cakes, crispy salmon skin. Sweet, salty, sour, umami, and the heat of the peppercorns.

The inspiration for this dish were Catfish Spring Rolls, the first thing on the menu of a Highway 4 restaurant in Hanoi.

Truffles and scrambled eggs are two ingredients made for each other. Put this on your to-do list.

Gyoza are a dumpling, usually filled with minced pork, here filled with salmon, truffled potato, and duck and orange.

The star here is the shiitake miso dashi broth. Dashi is all about umami, here in abundance, enhancing the succulent salmon.

The red quinoa and red pepper puree “risotto” has a sweet nuttiness. Complimented with pickled cherry tomatoes and grilled haloumi cheese.

This mushroom and pancetta pasta is brought to life by the soft boiled quail eggs.

Earthy colors and flavours dominate here – the black quinoa and basil pesto forms a mossy earth base for the roast vegetables.

Sweet and sour strawberry relish tops the umami packed fish fillet and herb crust, landing on the crispy yet creamy polenta.

An ocean theme – the scallop with pickled seaweed, fish eggs, and sea grapes, on a dashi foam.

The soup has subtle aniseed and nutty notes, complemented by the unexpected sweetness of the black garlic crumbs.

Summing up this simple dish in words is difficult, and pointless. A flavor explosion, difficult to describe, yet so easy to make.

Sweet, succulent grilled pork belly skewers sit on a bed of mashed potato enhanced with umami packed bonito flakes, and roasted garlic.

This darker style miso soup has an intensity of flavor different from white miso soup, with seafood steamed in sake and aromatics.

Duck – poultry’s red meat – sits along side crispy tempura asparagus and atop soba noodles in an umami laden dashi broth.

This mushroom, nuts, and lentil based spread is delicious and healthy. Drizzle on some truffle infused honey for an added dimension!

A “bowl” filled with sweet nutty succulent umami packed mouthfuls of flavor. And finished with a satisfying crunch when eating the bowl.