Fried tofu in warm broth
Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.
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A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
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Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
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