Was delighted to revisit Tapas Molecular Bar on the 38F of @mo_tokyo, the eight-seat counter run by culinary impresario @ushikuk. This time Chef Kento was joined by the talent behind @spicelabtokyo, @chef_tejas_sovani. It was fun and interactive, a true collaboration. Great to see these two completely different personalities - Tejas, the unfailingly polite gentleman from Mumbai with a penchant for historical research, and Kento, the fast-talking showman who studied art in university - join forces to create a really delicious meal.

DONUT
Oscietra caviar, Sakura leaf, sour cream

PANCHAMRIT
Amanatsu, kiwi, yogurt

CHAAT
Raj kachori, king crab, green mango

MOILEE
Rockfish, moilee, sansai

ANDA MASALA
Ghee roast masala, egg, chicken oyster

BIRIYANI
Hokkaido abalone, onion achar, black rice

DOSA
Blue lobster, bouillabaisse, sansho

DRUNKEN LAMB
Sake lees, smoke and cigarette (aka fancy mashed potato and butter - a fun touch)

NIHARI
Wagyu tenderloin, oxtail, truffle

CURRY PAN
Hokkaido venison, cheese

DAULAT KI CHAAT
Shaved ice, crunchy nibs, green cardamom

BLACK FOREST
Domori chocolate, cherry, kirsch

GHEVAR
Bee’s nest, condensed milk, honey

MASALA CHAI
Spice, black tea