The first time I dined with Amamoto-san was at Umi in 2013. At that time, he was the second-in-command for the late Nagano-san, and rising in seniority. (The story of Umi is a good topic for another post, with all three of the major apprentices that trained under Nagano-san now running Michelin and Tabelog-recognized shops). One unforgettable element of that meal was that fact that, towards the end, Amamoto-san popped in the back and cooked the best dashimaki I've ever had in about 5 minutes. It was amazing.
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The tamago served since opening here is considerably less "rustic" that the one from Umi. It is a kasutera-style cooked in a special oven with incredible balance. Light, fluffy, just subtly sweet, but not dry at all. It is always served with a drizzle of the rare wild honey foraged by @khmerrabbit. This is a world class dessert by any standard. Less