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Steamed egg custard masked with egg white foam, pink sakura denbu and tobiko.

It was my first time trying a chawanmushi that is sweet and savoury at the same time and it turned out surprisingly good. The steamed egg custard comes with shiitake and narutomaki and sweet layer of egg white foam was something that changed the overall taste and texture to this dish.

☝️This is also available on Beyond's Omizu buffet.

Thanks @burpple for the invite and @shinminorisg for hosting.