This year, we can expect to see more of the restaurant trends of the last six months—takeout, ghost kitchens, comfort food—but also plenty of innovation.

From plant-based 2.0 to nouveau miso to urban grain mills, here’s a look at what you can expect from restaurants in the new year.

It isn’t a job title the restaurant made up. Nor is it an honour that Tremblay applied for; rather, it’s bestowed by the Junior Council of the Japan Sake Brewers Association on a handful of people—both Japanese and non-Japanese—from around the world each year.