Watching the chef duo meticulously prep the separate elements before assembling the dish from our front row seat into the open kitchen only heightened our anticipation for the final product. Masterfully tossed wok-fried premium Japanese Koshikari rice, fragrant with the aroma of ulam herbs, was the main component of the dish presented in a large claypot. I felt it was under-seasoned however, although that was probably due in part to me not following instructions to break apart and mix in the piece of barbecued Ebodai(Butter fish) . Which personally I feel, would have been a waste as it's exquisitely glorious melt-in-your-mouth texture and buttery flavour would have been muted amongst the grains.