I know I ate here just the evening before, but this time was with Vo, and we had our hearts set on requesting omakase. And the kitchen obliged!

It was happy hour, so I ordered shochu again. The option is either on the rocks, or with oolong tea. Last night was on the rocks, so tonight – with tea. Delicious. I think I like this way best.

Our first item was bluefin tuna, breaded and fried, served with feta cheese. An interesting combination that we both liked. Plus, look at the portion. Just right for two people.

The next item I’d had before, it was a tender stewed pork with vegetables. Mostly carrot, perhaps turnip or daikon, and shiitake mushrooms. If I recall correctly, the waitress once said this was a dish prepared for the staff’s meal at the end of the night. Kinda wish they’d pull up a chair and have a drink with us sometime, eh.
Vo ordered a portion of albacore nigiri, and offered me one of the pieces. He’s been happy with the albacore at Ahi, the sister restaurant to Kobachi. And I have to agree, it was delicious, and perfectly seasoned – no need for any additional wasbai or soy. For me, that’s a sign that the chef is synched well with his diners’ tastes.
Not counting the nigiri as part of the omakase session, our third dish was small tender aubergines in a spicy creamy peanut sauce and bonito flakes. Anyone not already acquainted with bonito flake on a hot dish is in for a surprise – the flakes twist and waver.

It always catches me off guard. Hey, I’ve been to the southeast asian tropics, and the stuff I saw there that moves like that turned out to be leeches. I’m impressed by bonito flakes, but a little wary.

I love, just love the sashimi bowls that come out of the kitchen. There’s usually one standard in there, like a salmon or maguro, but everything else is great sashimi that doesn’t often get ordered by the average diner. This time…uni! My friend recalls the time I would shy away from the uni and commented that I seemed to be converted after I slurped my two fat pieces right up.
Our next dish was also raw. And extremely fresh. I know this because of the heads of our raw ama ebi prawns were still twitching. Oh mother of divine omg-ness. I’ve never had it so fresh as this before. I’ve done Chinese hot pots where I’d get a bowl of live shrimp to put in the broth, but those guys would get cooked. These were raw, and when I bit into the body, the muscle down the length of the prawn contracted the tail downwards. My instinct thought it was still alive and I stopped biting. Then logic kicked in, and I bit back down – tail flapping downwards again – and finished it up happily.
Omakase #6 was tender pork belly in a sweet sauce with a well-poached egg on top. I won’t get into much detail of this one, as I feel I took a very poor photo of it. We were happy with the pork, and thought the egg would be better had it been more runny.

But let’s get back to those prawns. You do want to see them moving, right? Or maybe you want to hear me gasp and Vo cough. Either way, I got it for you.

Wowie wow wow!

The ama ebi prawn heads revisited us, this time fried in a tempura batter. We ate the appendages, sucked on the heads for juicy goodness, and had a go at the roe but didn’t care much for it. A quick peek on the wiki for ama ebi reveals that the female is more prizes for being sweeter. Ok, maybe that sweetness applies to body, not the roe.
Next, a sushi roll of tuna, roe, cream cheese and vegetables, wrapped in soy paper, and fried. It was good, says the person who usually does not care for cream cheese in a sushi roll. That would be me.
Finally, a bowl of sushi rice, tai fish, uni and wasabi in hot broth. And don’t forget the mushrooms. The cutest, most adorable little button shaped mushrooms I’d ever seen. With that dish, we were full.

As always, I want to mention that omakase dining is not something on the menu. When I request it, I have no expectation that I will receive it and I will never be upset if the chef declines it. I only request it when I’m alone, or with one companion, and we do not have special dietary restrictions that would limit the chef’s creativity. We also make the request when we know the kitchen is not overtasked with work, to also allow time for the chef to be creative.

Past posts:
6 June 2009
13 May 2009
7 March 2009
9 February 2009
26 November 2008
12 September 2008

Kobachi Izakaya Dining
4141 State St
Santa Barbara, CA 93110
www.kobachiizakaya.com