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........