I do not really write descriptions like that often - it is not my preference or style. You, chowseeker, JL, offalo and many others here are so much better than I am at that, and I truly appreciate your descriptions. Me, I just like to shout out about stuff I like, love, or was disappointed in. And help people who ask for suggestions on where to go when I have a good idea.
However, I will say that the coolest part of that dish, for me, is the Pickled Cod Roe (Mentaiko). If you look at the picture you can see the little grainly little suckers all over the noodles. They add a unique flavor and, perhaps more importantly, texture to the dish that is just so surprising (almost shocking, I would say). They kind of pull the truffle and abalone together both flavor-wise and texture-wise. Same with the Miso uniting the waygu and Foie gras. Her combinations let everything join together in harmony yet the soloists stand out too. She has a true gift for tasty and beautiful combinations. The only other thing I can say is about her only true competition here in LA. Prior to the Netflix show, Urasawa was kind of LA’s standard-bearer for this type of food. And that is a fine meal, for sure - I did not think it would be “bested” (if that even makes sense), but it has been for me. I find the whole experience at n/naka is deeper, and more flavorful.
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