Namba-san seems to be particularly proud of his awabi dashi, which is thickened into a sauce with kuzu starch. It is rich and velvety with strong seafood flavor. Almost like a light version of the dark sauce used to marinate Cantonese-style abalone. This dish is sometimes followed with kimo sauce and shari, but in this case the rice went right into the thickened dashi with some uni, doubling the decadence.