Sashimi Galore: 蛤、鱧の真丈、静岡の筍、わかめ、菊 Hamaguri, Hamo (Conger Eel) Dumpling, Bamboo Shoots from Shizuoka, Wakame, Chrysanthemum Petals @ 日本料理たかむら Takamura, Akita, Japan. The one element that intrigued me the most was the hamo shinjyo (which was a fish ball in this case). It totally reminded me the fish balls in HK which is also made with eels (and mixed with other fish) but with a much more intense fish flavor and softer in texture. When I was small in HK the Chiu Chow fish balls which were made in small batches fresh were similar to this but now you could hardly find artisanal fish balls like this. The dashi had a good flavor of clam and wakame, very balanced and very soothing. One of the better dashi I have had at kaiseki restaurants. Oh, and Iove the Mt. Fuji cap! by little_meg_siu