The name says it all - Japanese fusion tapas. Gochi's menu consists of standard traditional items, such as onigiri, karage, and tempura, but also has a great selection of interesting dishes that mix in European elements, such as unagi-topped pizza and green tea creme brulee. So this izakaya would be a good place for both the Japanese foodie purists and the inquisitive adventurers.
Reservations are a MUST at this place. I showed up with two friends at 6pm on a Saturday, only a half hour after they opened, to find that most of the tables were already booked and all the remaining seats were occupied by walk-in guests. Luckily we only had to wait about half an hour to sit down, but I made a mental note to myself to call in next time.And now for the food...
The ankimo (monkfish liver) was amazing. This "foie gras of the ocean" was smooth and silky, with a milder flavor than most types of liver I've tried. Served with a healthy amount of ponzu sauce and sliced green onions.
Mushroom tempura - light and crispy batterMy personal favorite for the night was the duck tataki - slices of lightly seared duck with a dash of spicy mustard on top. The meat was tender and retained a wonderful pink color in the middle. My only complaint was that the duck could've been sliced a little thinner.
Close-up shot...
...so succulent.
A more traditional dish - katsu with three kinds of dipping sauce
And you can't go to an izakaya without trying their onigiri - a neat little snack of rice in a triangular shape usually filled with a salty or sour ingredient. The one pictured here had a crispy outer layer and a salted salmon filling.
And Kirin on tap is the perfect complement to such great food!
4 comments:
I love that you close each meal (or enjoy each meal) with a refreshing beverage! I think I need to enjoy beverages as much as I do the meal. You always teach me to enjoy the "finer" things of life!
The duck with spicy mustard sounds so good! I still haven't eaten at an izakaya, this looks like a good one to try...
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that is some good looking duck, and i'll take a bit bowl of that mushroom tempura. one of these days i'll get to the west coast, and i'll eat my from big sur to san diego.
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