For something more unique, the Umami Mushroom ($5) bun certainly had a more complex flavour profile. Stuffed with their homemade Kombu Shiitake mushroom paste and together with bits of shimeiji mushrooms as well as strips of kelp, the earthy taste might not be for everyone but was surprisingly complementary. The shimeji, sautéed with soy sauce, mirin, sugar, salt kombu, and garlic, offered a nice bite. And quite the messy bun, it was topped with lots of bonito flakes and furikake so it was pretty savoury as well.