Imagine a “fried rice” that’s not a fried rice afterall. An explosion of umami as the bowl was filled with sea urchin and Sakura ebi. Honestly, it felt like the limelight was stolen by the Sakura ebi, because there wasn’t really much taste of the uni.

It’s unique how pearl barley was chosen as the carbs. They were so bouncy when bitten, like a play on texture. The texture was made especially interesting when there’s also the salted dace and black bean Panko. Savoury, umami and crispy, a combination that would leave you craving for more. Chinese sausage was also added.

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