A rather large bowl with napa cabbage at the bottom with steamed black cod, porcini mushrooms and grated mountain yam (and miso paste, I think) in that same lovely dashi.

This was a very tasty dish per se but felt off in its placement in the menu. For one thing it felt like an overlarge portion (especially compared to everything else); for another it followed closely on two other broth based courses; and for a third, the liberal use of dashi in both this and the tomato tofu that preceded it only made us think of that dish which we liked a lot more.