I know this isn't a really clear picture but the black thing you see in the bowl is something like a blended mushroom sauce where you still taste bits of mushroom. I think the foam used here was codfish as well. And the foie gras was pan seared perfectly. As soon as you bite into the foie gras, it just melts into your mouth, treating your tastebuds to a type of sweetness that is truly unique to this delicacy. The lusciously soft egg custard (chawanmushi) blends in and you just keep taking mouth after mouth until you realise that your bowl is unfortunately, empty.