Kengo Hanada is the sushi master at Ziyueting, where the omakase counter is built on seasonal fish and careful knife work.
Kengo believes that the simplest dishes show the most about an ingredient, and that respect for the fish begins long before it reaches the counter.
Collaboration with Gyokinnshou
Mullet roe is one of Japan's three great delicacies, and Kengo has worked with Gyokinnshou to bring it into everyday Japanese meals.
Together, we developed techniques for slicing whole roe thinly for nigiri, warming it gently to bring out its aroma, and finishing a simple bowl of chazuke with Mullet Roe Chazuke Powder.
"Good mullet roe needs very little. A bowl of rice and hot tea is enough."