The dish is called Saffron Spaghetti and when I saw it had uni (sea urchin), clams, and tomato, I was picturing a mild fish stew-like pasta dish. I was wrong. Upon first bite I was knocked back by the forward flavor of the sea urchin, emulsified in the sauce. It was briny, sweet, sour- the perfect complement to the point perfect al dente spaghetti. And with a huge chunk of uni on top, together with the clams and tomatoes (giving a necessary acidity to cut through the fat of the velvet sauce), this was a great, composed dish. I could only taste a little saffron- it was clearly nothing more than a bench player to the uni that is the star of the dish, but that's ok. This is pasta at a high all-star, bordering on franchise level.