The prawns are as fresh as they come...such glorious sweetness and that inimitable crunch with every bite. The sake-spiked superior stock permeates beautifully into the shellfish, adding such depth to its natural flavour. The almost crunchy black fungus works perfectly with the meaty shimeiji while the silky mung bean threads — tied in a bunch to maximise bite — complements the thin discs of asparagus. Ok, that's all.