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SBIFF burn-out, I wasn’t up for going to the final party at EOS. Instead, how about some small plates at Kobachi? I ran into two of the filmmakers I’d spoken to earlier in the day, by coincidence. It turned out great, I joined their table and we all enjoyed some sake together. It had been my birthday the day earlier, and it would be Sam’s birthday the following day. Kobachi right in the middle. I only got a couple photos of the dishes ordered, but I’ve taken so many before it’s not a big deal.
Tsukune rendon-an – chicken meatballs stuffed in lotus root and served in a thick mushroom sauce. It’d been a while since I’d had that, I’d forgotten how good it is.
Shiitake nigiri, ordered at my insistence for the table, because nobody thinks shiitake nigiri can be all that amazing until they try Kobachi’s. More often than not, I’ll get shiitake nigiri before albacore, even though they’re the same price. Crazy, huh.
Last but not least, some zaru soba. Past posts. And there are a lot of them. Kobachi Izakaya Dining Late evening dinner, Maxwell is back in town, we decided on noodles at Itsuki. Anyway, Itsuki’s best feature is their noodles. Over the years they’ve gone from a classic simple hole-in-the-wall, to an expanded space with a sushi counter and lots of kawaii decorations. Still, if you want noodles, this is the better choice of SB’s Japanese restaurants.
But, tonight wasn’t all about noodles. First, Itsuki has a new special: order one large beer, and a plate of fried renkon and gobo chips costs $1.50. We ordered it. Maxwell order a combination plate of mixed vegetable and shrimp tempura and teriyaki chicken, which also comes with rice, salad, and miso soup.
T and I shared a bowl of katsu donburi with a side of cold soba noodles. Good stuff. Past entries: Itsuki At this point, are words even necessary?
Okay, maybe a few descriptions. Row 1: Natto and Quail Egg, still not warmed up to natto. Vegetable tempura and pork gyoza. Kobachi Izakaya Dining
An invitation to sample my mother’s izakaya is something not to be turned down. She’s been inspired by the offerings at Kobachi and has delved into a Japanese nibbles cookbook. Here are the results. On left: Aji nanban, or small fried sardines. They are fried up good and hot, and set in a bowl of cool sauce and crunchy vegetables. The fish are eaten whole. Middle: Aubergine with miso sauce. Otherwise known as eggplant. But isn’t aubergine a prettier word? On right: cold soba noodles to eat with the assorted sauces of each dish. |
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