Kobachi Izakaya Dining
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.
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.
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.
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.
Kobachi Izakaya Dining