"The Ultimate TKG" from Tamago-EN

I've never really been drawn to places like En Sakaba and Aburi-EN given how commercialized they looked. But they also run a small chain featuring Okinawan eggs in a variety of forms, like omurice and oyakodon. I was curious about that tamago kake gohan (or "TKG" as they called it) above. The egg white was whipped up into that fluffy texture on top, while the yolk was certainly a nice orange hue. But this was more about appearances than taste; the latter was otherwise not that memorable. The dashimaki tamagoyaki was on the sweet side too, which means that I'm in no rush to return. If I do, then I'd be interested in the hashimaki as well as their uni ikura pasta special if it's still available.