In the bustling culinary landscape of Houston, Chef Billy Kin stands out as a luminary, blending his diverse culinary heritage with innovative concepts to create unforgettable dining experiences. Renowned for his beloved Heights restaurant Blackbird Izakaya and Galleria-area gem Hidden Omakase, Kin has now his own place, 5Kinokawa, an omakase haven, and 5Tesseract, a casual izakaya-style eatery nestled in the heights. Previously during white truffle season, Billy Kin featured a steamed egg custard that was extraordinarily good on the palette and later recreated this special dish at the 2024 Truffle Masters.

Chef Billy Kin has carved his niche in the vibrant Houston food scene. With roots tracing back to his father's Japanese restaurant in Taiwan, Kin infuses his creations with the rich tapestry of flavors inherited from generations past. His latest venture, 5Kinokawa, pays homage to his family's legacy while embracing the artistry of edomae-style sushi. At the 2024 Truffle Masters, Kin showcased his culinary finesse by presenting over 600 Steamed Egg Custards, tantalizing guests with each velvety bite. Moreover, with his new concept, 5Tesseract, inspired by the interplay of past and present, Chef Kin continues to push the boundaries of Japanese dining, promising a dining experience like no other.

Steamed Egg Custard, known as chawanmushi in Japan and as a variety of names across Asia, has a rich history dating back centuries. Originating from China, this delicate dish made its way through Asia, evolving with regional nuances along the way. In Japan, chawanmushi became a beloved part of traditional kaiseki cuisine, revered for its simplicity and exquisite flavor. Combining the umami-rich dashi broth with the subtle sweetness of eggs, Steamed Egg Custard embodies the essence of Japanese culinary philosophy, emphasizing harmony and balance in every spoonful.