A newcomer to L.A.'s restaurant row, Gonpachi serves Angelenos delicious izakaya in a gorgeous and traditional atmosphere, one that mimics the original Gonpachi in Tokyo. I walked through a small but beautiful garden, complete with a koi pond and bridge, to enter the restaurant, where a charming hostess greeted us warmly. Gonpachi prides itself in their handmade and handcut soba noodle dishes where the noodles are made fresh in-house. Watching the man in the display room busily kneading and stretching the buckwheat dough increased my anticipation for the delicious meal I was about to enjoy.The booths overlooking the garden are perfect for a serene and intimate evening with family or a small party while the large dining area in front of their charcoal robata grills are the best seats in the house for those who love to see the action a la iron chef. There are also more private booths upstairs.
Unsure of what to pick on my first visit, I opted for the 6-course tasting menu, which meant I would get to try all of Gonpachi's highlights. Perfect!
The first course was a cold appetizer of fresh, soft tofu and a Lotus root and gobo salad which was a mixed with sesame oil and jazzed up with red pepper. The root salad was a harmonious blend of salty and sweet.
The second course was a plate of two dazzling fried bites. The Showa Croquette is a fried potato and squid ball toped with quivering bonito flakes. The Shrimp Shinjo-Age is a ball of creamy minced shrimp, wrapped in crunchy harusame noodle and deep-fried.
The Sumiyaki course was perfectly smoky and tender. 'Negima' is a skewer of stacked chicken thighs & leeks. 'Tsukune' is ground chicken seasoned lightly with salt with a wedge of lemon for a sour kick.
The fourth course, miso marinated rock cod, was delightful. The fish was as soft as butter and the delicate flavors of the fish and marinade melted in my mouth.After devouring four scrumptious courses, I was surprised that I had no trouble devouring the 'Inaka' soba. The home-made noodles were served cold with a dipping sauce with chopped green onion and grated radish. The noodles had a perfectly bouncy and chewy texture.When I finished eating the noodles, the server brought out a lacquer teapot filled with cooking water. He poured it into the remaining dipping sauce, which made a delicious soup.
And finally, for dessert, I had their house special dessert .The Gonpachi Pudding was a vanilla creme brulee accompanied by matcha shortbread cookies. I was pleasantly surprised to eat such a delectable european dessert at this Japanese restaruant. I loved the smooth, velvety texture, speckled with real vanilla bean.
Gonpachi
Hours:
5-11 pm
No comments:
Post a Comment