The mochi was served soft and chewy, each piece carrying that gentle stretch that kept the texture smooth. The brown sugar syrup added a warm sweetness, rich without being heavy and it coated the mochi just enough to round out each bite. This was a complimentary dish for waiting past a certain duration in the queue, served at the start of the meal though I felt it would have worked better later as a dessert. The sweetness fits more naturally at the end and it’s best enjoyed while still hot.