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. Less