The tsumami at Nishikawa almost match the number of sushi served. They range from more typical washoku items (chawanmushi with goji berries, shirumiso with sansai)...to this. In name, it's shiro-amadai tempura with a smear of whipped uni and powdered nori. The coating is super light and magical - rice flour? It feels like something out of modernist cooking, so light that you get one crunch and then it instantly melts and you taste the fish. This was great.