Saturday evening at Gaku, our favorite izakaya.
Always enjoy sitting at the counter, sharing the banter, and watching these guys just make sushi non-stop. No potty breaks for these professionals!
We enjoy oysters but Mom has an aversion to the raw variety so they cook 'em on the grill and season them with ponzu, ginger, and some green onion. Absolutely terrific. Nobu always picks out the huge ones for us!
No visit is complete without sharing a sushi platter. I got the uni, ikura, and hiramasa. Mom got the toro, tamago, and amaebi.
And, yes, we noticed that display of matsutake at counter left. It's the fall so we got it grilled. I believe these were west coast vintage.
Sushi round! Hokkaido namadako. Chewy.
Nodoguro can be found at most of the sushi restaurants we frequent here in Hawaii. I always saw it being served nitsuke style on many travel shows so imagine my surprise to see it served locally. If it's on the menu, get it. Worth the price.
Kinmedai! Another fish I learned about on TV programs as a cooked entree. About as common to me as hamachi is to everyone else.
Sanma, which is NOT generally on the regular sushi rotation. I would have gotten iwashi instead but it might be out of season. No matter: this one was that good "fishy" taste.
Shime saba. This one was kind of tempered with the shiso, along with the konbu strip. It's usually OK on its own.
Ended with aburi toro with garlic sauce. Yeah, it's not the most "pure" type of sushi but OMG this tastes SO FRIGGIN' GREAT!
The third chef at the counter, Hideki, was back in Japan, so one of the kitchen chef was in his stead. Kinda throws you off when a regular member of the band is missing. Hope to see him back in action when we return.
Yes, we were too full for dessert...