Despite the lack of any meat components in this dish (and therefore also very suitable for our vegetarian friends), this one was bursting with flavours. Although the use of truffle was very subtle, the shoyu gravitated towards a sweeter version but yet maintained its umami factor. The incorporation of the yuzu gel also brought an element of fruity sweetness and a slight sourness to counter out the shoyu. The mushrooms used were fresh, juicy and cleaned so well that there was little of the “mud” smell that is often frowned upon. I personally loved the addition of the pine nuts, which added some crunch and an additional layer of fragrance to the dish. In its entirety, this salad was extremely well-executed with little to complain about.