I'd love to go to Urasawa, but my dining companion and I do not eat shellfish, so that would rule out scallops, lobster, uni, unagi, abalone, and many of the other creatures that I understand make Urasawa so special. (We DO eat other fish, however, like tuna, salmon, yellowtail, seabass, halibut, whitefish, etc.) Given this, is it still worth it to dine there (but let the chef know of the restriction in advance)? Or, is it it just not worth it because we won't be getting the true Urasawa experience (or our money's worth, for that matter)? Any input would be appreciated.