All through December, Kobachi was giving away coupons as Christmas gifts. Between two people, we’d collected about $15 in vouchers, so on this time we were in the mood for sashimi and thought we’d combine these, along with another $30 and request sashimi omakase. Ken-san was in, and agreed.
First, though, some drinks and nibbles. We had Asahi on draft and some seaweed salad.
Good, as usual, but this was more what we were waiting for – a big platter of luscious fresh sashimi! Ooooooh.
Simple, wonderfully cut, and so so good. I’m not sure I can remember everything we got, but I’ll try. Starting in the upper left and going clockwise: two kinds of maguro, premium hamachi and standard hamachi, Santa Barbara uni, snapper…then two other fish I cannot remember, and finally salmon roe. Jebus, the premium yellowtail was so good. Everything was so good. And to think the people next to us got some boring California roll and pot stickers. Sorry guys!
Then we had an additional small sushi roll, I *think* it was a spiced yellowtail roll. I do know for sure that it was very good. Finally, a wee bit of dessert with ice cream and fresh fruit.
I love Kobachi!
Past posts. And there are a lot of them.
Kobachi Izakaya Dining
It’s a long day, hula hooping in the Summer Solstice parade and dancing at the park afterwards. What better way to wind down the evening by heading to Kobachi with a couple friends, including one who’d never been there before.
The chef did initially send out a small morsel to me and Sue before Ted was able to join us, and I didn’t have my camera, so no photo. But it was simple vegetables in a cream curry sauce. Next was an order of oshinko mori, or assorted Japanese pickles. I’ve always enjoyed these as something to nibble on throughout the meal. Then we shared an order of gindara saikyo yaki – broiled black cod in a sweet miso sauce. This is one of the more expensive items on the menu for a relatively small portion, but it is so delicious it is worth it. Everyone is savor the slivers of cod, they are so soft and juicy, it’s like a sweet pillow of yumminess.
I believe the aburi saba is the undisputed favorite amongst me and my friends. It’s just $8 for many fine slices of seared mackerel, topped with ginger juice, spring onions, sesame and Ahi’s carpaccio sauce. And a popular runner-up is the hamachi kama, or yellowtail collar. Love the two textures of meat. We enjoy this dish more than the salmon kama. If you have a choice, get the yellowtail.
The mame aji nanban is another top pick, but it’s not for everyone. I often forget I am part of a culture that is not used to fish heads and tails included on a serving plate, much less eating them. The portion we were served seemed more fish-heavy than usual, and less vegetables. We didn’t mind at all, we love the fish! And next, the agedashi tofu.
This next dish was one I negotiated with the waiter to make. It’s simply a big bowl of sushi rice topped maguro tuna, and a quail egg. I have no idea how much it cost us, but as you can see, we got a lot of food and between three of us we barely ate it all.
Our last savory dish was fatty tuna belly and avocado is a sweet miso sauce. Everyone at the table was a tuna fan and an avocado fan. We loved it. And finally, a portion of ground black sesame flan to share.
We also had two large bottles of beer and my shochu with oolong tea. After tax and tip, it came to about $33 pp. The friend who was new to Kobachi said she’s be back, and she’d bring friends. It’s just what I like hearing.
Note: I did not have my camera with me. All photos are by Ted Mills.
Kobachi Izakaya Dining