Looking for new serving suggestions that'll wow your guests?
Check out these giant ice cubes that double up as serving bowls for noodles at the Tempura Matsu restaurant in Kyoto.
The unusual chilled summer dish is called "Inaniwa udon" and made from Japanese mugwort in a dashi broth, served with wasabi topped off with a raw quail egg yolk.
Served inside a scooped out pocket in a hefty block of clear ice not only does the choice serving receptacle look stunning, giving an unusual 360 degree view of the noodle dish inside, but there’s also a functional purpose. As the ice block melts extra liquid leaks into the noodles and broth adding another icy dimension to be enjoyed by the diner.
If you're looking for more unusual serving suggestions you can always try making edible flower ice bowls for summer soups and ice-cream.
Would you find your noodles as equally enticing served in one of these? Have a look at more of the restaurant's unusual serving dishes on their Instagram site.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.