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Such a perfect Washoku ending to a great meal.https://thefoodietraveler.com/wp-content/uploads/2018/09/7dda8a74-2d93-47ac-9180-090165d2d064-1.jpg7dda8a74-2d93-47ac-9180-090165d2d064-1Lobster ball in rich dashi stock with matsutake mushrooms. Soft and decadent. Loved this dishhttps://thefoodietraveler.com/wp-content/uploads/2018/09/img_0163-1.jpgimg_0163-1Perfectly cooked rice that took on all the flavors of the generous amount of fish yet it was not mushy at all. Each individual grain came through. You could have as many bowls as you wanted. Chef mentioned one guy had 5 bowls once.https://thefoodietraveler.com/wp-content/uploads/2018/09/img_0152-1.jpgimg_0152-1 Anago (sea eel) with eel jelly and sauce made from the liver. Very authentic dish. The texture on the eel was perfect - not too soft or too firm. 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