Each one of my visits to Kurosaki, a chawanmushi has appeared mid-course. Last November, it was kobako kani with its roe. In April, it was botan ebi, also with roe. Elegant is a good descriptor for the food here, and the chawanmushi is no exception. It is a super smooth, unbroken custard, with an ultra-thin layer of dashi on top. The dashi isn't watery, but more like a concentrated stock, similar to how a layer of caramel might float on top of a well-executed flan.