This is the type of restaurant I would be happy to dine at every night. A place where the food becomes more and more delicious with every bite. Uni, oysters, more uni! Scallops, sashimi and nigiri! Hot tea, a warm environment and charming chef/owner. Sushi Izakaya Gaku, we must return.
Kim and I went for dinner the other night. We had a hard time deciding what to eat (the whole menu, please?) so went omakase…with an emphasis on uni. We were lucky to be seated right in front of chef Manabu Kikuchi. He took excellent care of us and incorporated uni into every other dish.
Let’s begin! Deep-fried fish bones with a sprinkle of salt, and then a creation of fresh yuba over seaweed, sliced ahi, and two buttery uni tongues.
Oysters topped with masago, green onions, and ponzu.
Hamachi, amaebi, and salmon sashimi with just the top barely seared. In the back, uni wrapped in shiso leaves and flounder…
…let’s take a closer look at the uni ^_^
Cannot skip ankimo/monkfish liver!
And negitoro tartare with masago, ponzo, green onions, and a raw quail egg…
…mix and devour with the nori.
A pair of pork shumais right out of the steamer…
…and uni and ikura shooters topped with shoyu jelly.
Ikura! The eggs are marinated in dashi so there’s this extra layer of flavor…magical.
And then my forever favorite…uni! This is Santa Barbara uni but they occasionally have Kyushu and Hokkaido uni.
And finally, seared garlic otoro. Kim got an extra order of this while I had extra order of uni, hehe.
Clear sardine broth with chicken tsukune.
And because we could not resist…one more nigiri. Scallop and uni!!
For dessert, Japanese cheesecake…
…and sweet potato mousse. Can’t wait to return.