With this new angle, one can clear see the beautiful rice kernels, which carried the sliced fish like small clouds. Nakazawa's rice was first-grade--perfect temperature (not at all chilled nor was it really warm, though it probably was a bit warmer than room temperature), sticky yet the mouth feel was terrific because the individual kernels were kept whole.
Nakazawa was a showman. He made sure there were interactions and some demonstrations, such as this one. I have to say I couldn't quite understand his English and I have a poor knowledge of fish names (and faces) anyway, but immediately after the following piece was served: