Hiroshi: Recipes by our chefs

Wood-fired King Oyster mushrooms with sesame crust and yuzu foam, paired with a botanical infusion on a minimalist, Zen-inspired table.

Wood-Fired Miso-Crusted King Oyster Mushrooms with Yuzu-Salt Foam

Golden seared mochi in dark umami sauce with charred tomatoes and basil in a black bowl. A minimalist fusion of fire, fermentation, and soul.

Smoked Mochi Gnocchi in Fermented Umami Jus

Smoked Lion’s Mane Koji fritters with black garlic lacquer on a charred wood table. A minimalist, artisanal blend of tradition and plant innovation.

Smoked Lions Mane Koji-Crunch Fritters

Charred miso-maple tempeh skewers on a wabi-sabi plate with chili oil and herbs. A wood-fired bridge of heritage and plant-based umami.

Charred Miso-Maple Tempeh Tapas with Chili-Garlic Crunch

Vegan Hojicha tea cakes with miso glaze and candied kumquat on a black plate. Minimalist Zen high tea setting in warm, natural sunlight.

Candied Kumquat & Hojicha Infused Tea Cakes with Miso-Maple Glaze

Minimalist bento with red-glazed mushrooms, black rice, and roasted kabocha in a dark wood box. Rising steam and elegant Japanese aesthetic.

The Radiant Red Seitan & Black Rice Bento

Miso-maple glazed Lion’s Mane katsu on black rice with edamame and radish in a minimalist bowl. Serene wabi-sabi Japanese vegan food photography.

Miso-Maple Glazed Lion’s Mane Katsu Bowl

Miso-glazed king oyster mushroom scallops on vibrant edamame purée. Gourmet vegan Japanese plating on a matte black plate with micro-shiso.

Miso-Glazed King Oyster Scallops with Truffled Edamame Purée

Vegan black sesame tartlets with Earl Grey cream and miso-pear, served with sencha tea in a minimalist Japanese Wabi-sabi setting.

Earl Grey & Black Sesame Cream Tartlets with Miso-Caramelized Pear

Vegan Lion’s Mane Katsu Sando on Shokupan bread, sliced on a charcoal plate with yuzu slaw and green tea. Minimalist Japanese aesthetic.

Lion's Mane 'Katsu' Sando with Yuzu-Miso Slaw

Sizzling vegan King Oyster mushroom and seitan stir-fry in a glossy black pepper sauce, served in a dark ceramic bowl with steaming jasmine rice.

Sizzling Black Pepper King Oyster & Seitan Stir-Fry

Vegan Miso-Tempeh Sando on Shokupan bread with pickled vegetables, elegantly plated in soft morning light.

Miso-Umami Tempeh Mince Sando

Minimalist vegan seafood: ruby watermelon sashimi, seared mushroom scallops, and hearts of palm on dark slate. Elegant Japanese plant-based art.

The Neo-Umi Ocean Harvest Platter

Charred miso-glazed Lion's Mane 'Kabayaki' over sushi rice in a ceramic bowl with scallions and ginger. Minimalist Japanese food photography.

Charred Miso-Glazed Lion's Mane 'Kabayaki' Bowl

Glossy mahogany Gochujang glazed vegan roast with diamond scoring on a minimalist charcoal platter, garnished with micro-shiso and bok choy.

Smoked Gochujang Glazed Plant-Based Holiday Roast

Three pink mochi in golden ginger-osmanthus syrup, served in a minimalist ceramic bowl. Elegant, serene Japanese vegan dessert photography.

Glazed Mochi Dumplings with Spiced Ginger-Osmanthus Syrup

Glazed Char Siu King Oyster 'bone marrow' over creamy truffle edamame congee in a matte black bowl, garnished with micro-shiso.

Char Siu King Oyster 'Bone Marrow' with Truffle Edamame Congee