Koji-inoculated grains and open-fire coals are the primary tools used by chef Daniel Watkins to redefine plant-based cuisine at Holy Carrot in London. The signature koji bread, with its deep, fermented tang, serves as a robust vehicle for a smoky mushroom ragu that pulses with umami. Technique is at the forefront of every dish, from the curing of silken tofu to the coal-roasting of leeks, which transforms the humble vegetable into something charred, sweet, and complex. The Grilled Coral Tooth Mushroom is a revelation of texture, offering a firm, protein-like bite that is enhanced by a potent mushroom-smoked carrot XO sauce. Aromas of roasted hazelnuts and fermented amazake drift from the kitchen, while the chocolate tahini cremeux provides a silky, salt-flecked conclusion to the meal. By prioritizing fire and fermentation over processed substitutes, the restaurant achieves a level of depth that challenges the traditional hierarchy of ingredients.