This was a collective favourite that won our hearts (and stomachs).
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The large serving of wobby soft egg custard is infused with prawn oil, dill oil, dashi verjus, and soy sauce, garnished with deep-sea red botan prawns, prawn tempura, and burned string cheese.
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Each mouthful was an addictive burst of eggy sweet salty vegetal earthy herbal flavours, with the succulent bouncy juicy shrimp lending natural sweet savoury flavour.
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Yummy, but the large serving is best shared.
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Invited tasting.
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IKO Restaurant & Bar
More details:
https://ivanteh-runningman.blogspot.com/2022/09/iko-restaurant-bar-tasting-session-2022.html