In our first post of 2026, we’re delighted to highlight chawanmushi, a dish that will appear on our upcoming Valentine’s Omakase – gentle, comforting, and quietly luxurious.
Chawanmushi, which translates to „steamed in a tea bowl,“ is a classic Japanese savoury egg custard traditionally served in small lidded cups. Its origins date back to the Edo Period (1603-1868), inspired by the Chinese. The egg custard is prized for its silky texture and refined balance of flavour. Gently set with dashi, chawanmushi embodies the Japanese aesthetic of simplicity, seasonality, and restraint.
Chawanmushi in Omakase – Within an omakase experience, chawanmushi typically arrives in the middle or end of the dining experience, offering a warm and calming pause. The fillings are often seasonal and thoughtfully chosen, sometimes luxurious, sometimes surprising, making each serving subtly unique.
How to Enjoy Chawanmushi – Chawanmushi is best enjoyed slowly. Use the provided spoon to gently stir, allowing the umami-rich custard to mingle with its fillings, then savour its velvety melt on the palate. In omakase etiquette, it is enjoyed as served with no soy sauce needed and eaten promptly while warm to fully appreciate its delicate nature.