Tenku Ryugin** , Hong Kong - Before the meal, Chef Sato already 'warned' us that due to the immaculate seasonal produce that winter's blessed us, today's menu will involve 'little cooking'. Simple yet clever dish like this Uni Rice, served so delicately warm to accentuate the sweetness of premium Hokkaido sea-urchin , mixed with fresh seaweed to provide irresistible 'slimy' texture, is why we fall in love and respect the art of Kaiseki. Of course, only when it's in the right hands!

Tenku Ryugin** , Hong Kong - Before the meal, Chef Sato already 'warned' us that due to the immaculate seasonal produce that winter's blessed us, today's menu will involve 'little cooking'. Simple yet clever dish like this Uni Rice, served so delicately warm to accentuate the sweetness of premium Hokkaido sea-urchin , mixed with fresh seaweed to provide irresistible 'slimy' texture, is why we fall in love and respect the art of Kaiseki. Of course, only when it's in the right hands! by litsfree via http://bit.ly/1rrKBJx