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Tory and Sibel are visiting, woot woot.
They’re on a giant roadtrip from Utah to California, and stopped in Santa Barbara for a visit. Kobachi? But of course. We started with some simple vegetable tempura, and moved on from there.
Top row: fried oysters, uni shooters, and crispy shima ebi. Finally, a round of albacore nigiri for everyone.
Kobachi Izakaya Dining Blah blah blah, Kobachi, blah blah, small plates, uber yummy. The usual! I’ve posted so many photos of the same delicious foods at Kobachi that I didn’t really bother on this visit. Except!…
Something from the kitchen. Tempura battered roasted pumpkin. Kobachi Izakaya Dining Kobachi again, so soon? Well, yes, it’s still August and their 2nd anniversary special are running. And we’re also about to go out of town for a week and a half.
$1 edamame, $2 large hot sake, $3 Asahi draft beer.
$4 salmon poki, and four pieces of shiitake nigiri. No complaints. The food’s fabulous as always and all the August special add up to just $15. Kobachi Izakaya Dining Kobachi is celebrating its 2nd anniversary with izakaya specials! For the month of August, the following deals were available. $1 edamame Of the specials available, we got the edamame, the salmon poki and the shrimp and vegetable tempura.
Kobachi Izakaya Dining Cindy’s in town! We all trooped over to Kobachi for her first night visiting. First, what’s new. Beer on tap! For my birthday I received a copy of Oishinbo’s Izakaya Pub Food and the first story is about a master beer pourer in Tokyo. The main character has been talking up the perfectly poured beer to his friends, but upon receiving a glass he can immediately tell it was not done by the Master. It turns out the highest honor the master beer pourer could bestow upon a guest (speciality black edamame) was mis-interpreted as rotten beans, but since the beer pourer would never assume the guest would be so ill-educated as to not know about the beans, he quit. Long story short, a perfectly poured beer has at least one inch of foam on top, and during the time of drinking it, there always remains a solid layer of foam covering the beer. This way, the effervesence of the beer stays in the beverage, and the flavors do not escape. The new tap at Kobachi pours the beer in two ways; first as the liquid, while a second tap tops off the beer with a fine foam. Okay, so they cheated a little by not pouring by hand. BUT, Ken-san insisted that HE pour the beer, so they maintain the tradition of being honored with having someone pour our beers.
Top row: freshly poured Asahi beer, seaweed salad, vegetable tempura. 2nd row: mame aji nanban, shiitake nigiri, tsukune renkon shiitake-an. 3rd row: renkon chips, hamachi kama, seared tuna in sauce (this dish is not on the menu). 4th row: aburi saba, and mixed sashimi with sweet miso sauce. Kobachi Izakaya Dining |
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