Instead of blanced pork belly in soy sauce, we now have wagyu beef and soy-mirin.
The ingredients might have changed but flavour and appearance wise, it has this refreshing and revitalised feel to it.
The luscious meat coated by the candied dark sauce remains the top draw and the briny pickled vegetables are like the perfect sidekicks to elevate the flavour.
Keeping to the traditional ceramic bowl in its presentation, it is still very much a chinese cuisine that it is now infused with a touch of Japanese influence

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