Drenched in a thick and gooey century egg yolk sauce infused with sukiyaki sauce, the block of tofu is topped with tobiko roe and century egg jelly. The sauce is rich and creamy with a tinge of acidity from the century egg yolk which complements the mild tasting soft and silky tofu. The century egg jelly adds a bouncy and springy texture while the tobiko roe provides a crunchy and juicy contrast to the pulpous appetizer.