Signature #4: amaebi chopped into a paste. The impact is like a traditional oboro prep where shrimp is preserved with sugar in a paste-like format. That item is rarely served at modern sushiya these days, since it is super cloying and also not a great way to showcase luxury ingredients. Here, that concept is reimagined with the only sugar being the natural flavors of the sweet shrimp, amplified by the surface area being maximized through chopping. This appears nearly at the end of the meal alongside a sequence of "sweet" items - uni, anago, and tamago. Less