Okai, whose restaurant constantly teases out what a sushi experience can be—playing R&B through the understated 12-seat dining room, for example, or incorporating elements of Central Texas BBQ into his nigiri—“talks about his cooking in the same way.”.

1/3 cup dark soy sauce.One 1 1/2-inch piece of peeled fresh ginger, crushed, plus 1 tablespoon finely chopped peeled fresh ginger.

1/3 cinnamon stick.1 star anise pod.1/2 teaspoon fennel seeds, crushed.

1 1/4 teaspoons Sichuan peppercorns.2 tablespoons peanut butter.

1 tablespoon toasted sesame oil, plus more for serving.

1 tablespoon unseasoned rice wine vinegar, plus more for serving.Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes.

Add eggs, 1 at a time, beating until each is combined.Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed.

Pour into prepared crust.Gently tap springform pan on counter 3 to 5 times to release air bubbles.