Less, Better Done. The Evolution of Eel Tempura at @logy.tw 2021–2025
Eel tempura with burnt brown sugar lacquer, 100% dark chocolate, Comté, mushroom broth, white balsamic, and green Sichuan peppercorn oil.

Just hearing the description made me wonder how it could possibly work. But I got hooked at first bite! What surprised me wasn’t just that it worked, but how naturally the ingredients seemed to speak to each other. There’s a clear logic beneath the chaos. Umami runs through Comté and mushroom broth. Acidity from the white balsamic and dark chocolate cuts through the richness of the eel. Nutty notes echo between Comté and dark chocolate. Bitterness from burnt brown sugar and dark chocolate adds depth. And then there’s the green Sichuan peppercorn- floral, citrusy, gently numbing, a final genius touch.

If anyone can make such an unlikely combination not just cohesive but craveable, it’s @ryogotahara_logy Less