Sushi Izakaya Gaku

After a short debate over which Izakaya we should eat at last Saturday, CK and I finally decided to check out Sushi Izakaya Gaku. I had only been once and it would be a first for CK and we were both in for a treat.

We called ahead and said we were interested in a table for 2 and were on the way. The host on the phone informed me that a table was just opening up and should be ready when we arrived.  

After perusing the menu for a bit we decided on the following dishes....

Also known as the "foie gras of the sea" the ankimo, or monkfish liver, was classically served at Gaku. For those who haven't had the opportunity to try ankimo, it and has a really delicate flavor and silky texture perfectly complimented by the tartness of ponzu and the heat from the of the spicy grated daikon and raw green onion.

Ankimo ~ Monkfish Liver, Ponzu, Negi, Momiji Oroshi 

One of the our favorite dishes of the evening, the Spicy Hamachi Tartare came on ice topped with tobiko and a quail egg. After mixing everything together, you spoon the mixture onto the unseasoned sheets of nori that come on the side.

Spicy Hamachi Tartare

The TNT or dynamite has become a staple of Japanese restaurants around the country and usually comes with an assortment of scallops, shrimp, squid, and/or other assorted seafood as well as mushrooms and onions all baked in a slightly spicy mayonnaise. The previous time I went to Gaku the TNT was heavy on the shrimp and scallops. This time it contained more squid and tako. At a less scrupulous restaurant, I would think it was because they were trying to get rid of seafood a bit past its prime. However, nothing about Gaku led me to believe that the choice of seafood wasn't simply based on what they had fresh on hand at the time.

TNT ~ Shrimp, Squid, Tako, & Mushrooms baked in a spicy mayonnaise

The Maguro Chazuke was another winner. A small bowl of rice topped with high quality slices or raw tuna. It comes with a pot of hot tea to pour over top and a garnish of fresh (frozen?) wasabi and green onions). Japanese comfort food at its best.

Maguro Chazuke 

Being a "Sushi Izakaya" we decided that we had to try some sushi. While not approaching Sasabune status, the sushi was fresh and I appreciated the presentation (no wasabi on the side, you only get as much as the chef wants you to have on each piece). The mackerel was intriguing in that it actually tasted nothing like mackerel, but was good nonetheless. 

Assortment of Sushi

All of this quality food as well as a couple of large Sapporos cost exactly $100 and was totally worth the price. We tipped $5 Rachel Ray style* and went on our way....

*Thats a joke, by the way and hopefully the first and last time I mention RR on this blog. Sorry CK........

Close, but 4,000 miles apart

Some people think a hot dog is just a hot dog. Those people aren't from Chicago. Actually, I'm not even from Chicago. However, I do have ties to the city and recognize that Chicago hot dogs, particularly those made by Vienna Sausage (absolutely no relation to the canned stuff so popular in Hawaii), stand head and [broad] shoulders above the rest.

The modern "twist" to the classic hot dog stand formula can be found both in Chicago at Hot Doug's and in Hawaii at Hank's Haute Dogs. 

After standing in line outside of Hot Doug's for about 45 minutes, made much more bearable by the beautiful weather on that particular Saturday afternoon, my family and I ordered up a few different dogs to try. 

Hot Doug's proprietor Doug Sohn made headlines during Chicago's absurd ban on foie gras by continuing to serve this...

Duck & Foie Gras Sausage, Truffled goat cheese ~ Hot Doug's

Lamb Merguez Sausage ~ Hot Doug's

Thuringer Bratwurst ~ Hot Doug's

Duck.....fat......fries ~ Hot Doug's

Henry Adaniya of Trio fame recently fulfilled his life long dream of opening up a hot dog stand here on Oahu. Borrowing a bit from Hot Doug's successful formula, Hank has put his own twist on the Chicago hot dog stand out here in Hawaii. He spares no expense to ensure that the Chicago dog he delivers is the real deal, going as far as importing the dogs, green relish, sport peppers, and even the steamed poppy seed buns directly from Chicago and always finishing the dog with a sprinkle of celery salt.

First the classic polish dragged through the garden...

All-beef polish sausage ~ Hank's Haute Dogs

Onto the the twist....

"The Fat Boy" ~ Deep fried bacon wrapped sausage ~ Hank's Haute Dogs

Classic sides...

Best fries in town ~ Hank's Haute Dogs

I'm going to have to return to try Hank's version of duck fat fries (served only on Saturdays and Sundays)

Maui Onion Rings ~ Hank's Haute Dogs

Hank's is enough of a draw that my father (probably the only individual that ever had a personal account with Vienna Sausage, importer of 1,000+ hot dogs and polish sausage every year and a guy who boasts the direct line to the VP of Vienna on his cell phone contact list) still makes his way down to Coral Street to get his fix. The draw is undoubtedly the nostalgia brought on by Hank's flawless reproduction of the classic (my dad, forever the purist, won't go near any of the "haute" sausages). I, on the other hand, usually love to try whatever crazy concoctions Hank can come up with.

There is probably one thing that Doug Sohn, Henry Adaniya, my dad, and I can all agree on though....NEVER PUT KETCHUP ON A HOT DOG!

Street Cred.

Just a small sample of the places we've been, the cuisine we've experienced, and what you can expect to see in the future....

Caramelized Foie Gras stuffed Quail, Pommes Robuchon ~ L'Atelier de Joel Robuchon (Tokyo)

Spicy Negi-Hama Tartare ~ Sushi Izakaya Gaku

Corned Beef Sandwich ~ Katz Delicatessen

Blue Hill Garden Vegetables ~ Blue Hill at Stone Barns

Ouef Cocotte with White Truffle ~ Chantrelles, Watercress Coulis, Mouillette ~ Daniel

(Otherwise known as the *Make it Rain* Course)

Slow Braised Black Cod ~ Soto

Uni, Yuzu, Jalapeno, Brown Bread Toast ~ Jean Georges

Tuna Ribbons - Avocado, Spicy Radish, Ginger Marinade ~ Jean Georges