Jacob Clark
Sous Chef


1. Combine the ingredients and whisk together, pour into serving bowl about 3/4". Save remaining mix.
2. Fill 1/2 hotel pan with water, cover with perforated 1/2 hotel and bring to boil, and reduce to simmer.
3. Put bowl with tofu inside, cover 1/2 pan with foil and steam for 25 minutes.
4. Remove bowl and cool in fridge.


500 grams Banrai Soymilk
12.5 grams Kasui Nigari

Butternut Consume

1. Place all in a pot, bring to low simmer and cook for 45 minutes
2. Take off the heat, add bonito flakes and let steep for 10 minutes
3. Strain and clarify through coffee filter.


1 piece Butternut squash, juiced
4 pieces Shiitake mushrooms, soaked overnight
14x4in pieces Kombu, soaked overnight
2 inch piece Ginger, juiced with butternut squash White Soy Sauce

Additional Garnish

1. Place tofu bowl in a warm area to temper.
2. On top of the tofu, add 2 lobes maine uni, 1 quenelle smoked trout roe, scallions (thinkly sliced and rinsed), several plushes of honshimeji mushrooms (both white and brown)
3. Garnish with micro affilla cress, micro shiso, and tahoon cress, and shiitake powder.
4. Bring broth almost to a boil, and pour over the dish, tableside.