Zentokoro Tempura Katayama

Made from a secret recipe, Katayama’s take on Fukagawa-meshi is known as asari ankake donburi – it features a starchy broth of clams, shirataki noodles (transparent and made of konjac) and green onions. The Kyoto-trained chef uses the subtlest of seasoning and instead derives much flavour from the clam broth alone, which explains the mixture’s white colour.