The best of both worlds, when you have unagi and foie gras in the same dish. In fact, every other component here was done really well too.
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The fresh, soft and mild savoury unagi came with a slightly charred and clean tasting foie gras that had a distinctive buttery liver taste.. absolutely delightful. But everything else here was good too - the rice was moist and came with bits of egg, the chawanmushi had a perfect texture that bursts as liquid as soon as it touches the mouth, and the miso soup had additional dimensions of sweetness and zest to it, probably due to the use of onions and some tomatoes.
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I'm very happy with this, and the chef's attention to details for the supporting cast in this dish.