How German chef Benjamin Halat managed to capture the essence of authentic sushi yet add his own touch in this sophisticated single bite that almost resembles a work of art is beyond impressive. And this is just an amuse bouche!

The delicate flavours of smoked eel and cured trout are allowed to shine, sheathed only in gossamer paper daikon, and crowned with fennel flowers tethered by a drop of eel bone emulsion.

Taste: 4.5/5