I hope you find a chance to try it and report back. Is it usually flavored, or just slightly sweetened with kinako and whatever the sauce is for flavor? Agar has a much higher melting point than gelatin, so it doesn’t melt at body temperature and won’t literally melt in your mouth. But I suppose if the chef balances the proportion right it could be very delicate indeed and not the firm, crumbly texture agar jells can have.
