Hi @ipsedixit ,
Thanks. I remembered a few dishes early on that might’ve been texturally soft. But have you been back to Shibumi since the pandemic? If not, it might be worth a try. With the new set Tasting Menus, Chef Schlosser and team have really done a good job in coursing out the meal, they usually feature many aspects similar to Kaiseki - something fried, something grilled, sashimi, soup, rice, dish, etc.
For example, the new Summer Omakase meal, thinking about textures, you start off with the Hoya (Sea Pineapple) which is crunchy and crisp, mixed with the Okra and Mozuku Seaweed which is slippery, but no “baby food” type texture. 
The 6 month Aged Lobster & Uni Chinmi would definitely fall in that category though, (it’s nearly liquefied), but really intense and delicious with Sake.
Other Chinmi (Rare Delicacies) they are serving right now, like the 7 month Aged Karasumi (Mullet Roe) had a great texture (not mushy), and the 10 month Aged Hokkaido Scallops were actually intense and slightly chewy.
The Awabi (Abalone) was crisp with a nice slight crunch, the Kuromutsu Sashimi was good and had a light meaty, white fish flesh texture. Unagi Tempura had a light crispness on the outside.
The 10 Day Dry Aged Black Cod with Uni… was tender, flaky, moist, but not baby food either. Great rice and housemade miso soup w/ Lotus Root Mochi. 
And their Tsukemono (Housemade Pickles) had a nice snap.
I think the new Tasting Menu format really helps the restaurant present better dishes and pacing to the customer, because pre-pandemic, I agree, I think someone could order a variety of dishes that might’ve fallen in the same texture spectrum and one could easily feel underwhelmed or put-off. Thanks!
