Thank you for your report! A very interesting array of otsumami that is rather kaiseki like, and of course what better place to incorporate Hamo than in Kyoto!
Good looking saba bou sushi too! It’s a very popular item to be served at sushi omakase these days, had it at least twice in Tokyo last month, though usually with a small sheet of nori that covers the sides and the bottom that makes it more Edo style bou sushi than Kansai style. Battera is usually pressed in a box and looks uniformly rectangular for fish and rice. Bou sushi (bou = stick or bat stick) is formed like a roll without the nori, hence the curvature on top.
What was the sushi rice seasoning like?
The crab with roe looks a lot more like kobako gani (aka seki gani) to me, which are the smaller female species to Matsuba gani (and their current size would match the picture) which I would assume is much easier to procure from and transport due to proximity (Kansai region, vs Hokkaido for Kegani) If this meal was in November (this month) and not in October then it would be more likely to get seko gani as they are in season now with all that killer amount of roe.