chawanmushi - Steamed Egg Custard

silken and trembling, set just beyond liquid.

A slow-steamed dashi custard poured into lacquered stone cups — scented with yuzu, layered beneath with a single piece of poached crab and a curl of enoki mushroom. Finished tableside with a thread of aged soy and a whisper of smoked bonito oil.

still. quiet. precise.

Served warm. Contains shellfish, egg, fish.

£8