Cooking seems easy especially when you do it at home, little pressure and no public critics. Koju is a three star Michelin and it takes plenty of skill and man power to produce a consistent quality. I had a chance to visit the kitchen and I was impressed by the flow. The kitchen has very little noise, and many if not most dishes are made in a traditional way. This dish was colorful shrimp and tofu, it was nicely balanced and had a range of flavors.