From the bottom up.
Ok, all try to get this all in one shot....
How it works:
Blanched leeks stuffed with raw enoki composed in the bowl with shitakes cooked in butter, the consume is poured table-side, the leeks wilt further and the enokis lean into the broth cooking them gently.
It's a tasting menu, half of it is customer experience. When they pay as much as they do for some soup we try to up the wow-factor and make them feel special, more than just custies.
How much longer until the leek wilts enough to let go of the enoki?
Has it wilted yet?
So kinda using it as a Pho type method ? or those crazy asian community soup things that you have to dip your food in to 'cook' it ? :) Makes me think of chicken butts...