Indiscriminate use of truffle draws disdain from me, but here, it is used to great effect, perfuming the almost viscuous layer of konbu dashi with an irresistible fragrance that elevates the humble chawanmushi to something worth craving for.

The silky egg custard is practically melt-in-the-mouth too, perfectly seasoned and filled with plump shitake.

Thanks @burpple for the invite and @tenjinsg for hosting!

Taste: 4/5