Gochi Japanese Tapas

Wednesday, November 30, 2011

When we visited the bay area last week, Vu’s sister, K, took us to Gochi, a very popular Japanese Tapas restaurant in Cupertino.  For a Wednesday evening, the restaurant was packed.  Hungry customers filled the narrow hallway, and I overheard the hostess refusing to take anymore reservation because they were completely booked.  With a group of seven, we were seated in one of the tatami rooms.  

  The menu was quite extensive but K had been to Gochi a few times so she knew exactly what to order.   

We started off the evening with the hamachi carpaccio.  The garlic-ginger-ponzu sauce complimented the subtle taste of the hamachi, and the fish was very fresh!  

 The crab croquettes came out next.  They were creamy and full of crab meat, definitely no filler there. 

K also ordered the monkfish liver pate.  This was probable my least favorite dish of the night.  It had the texture of pate but was too fishy for my taste.   

On the other hand, the beef tongue was very flavorful and tender.  The meat fell off with a light pull with the fork.  It tasted differently from the thinly sliced beef tongue that you can order at Korean BBQ.  I would recommend this dish if you have not had beef tongue before.  

 The boneless fried chicken with eggplant was delicious even though it reminded me of orange chicken from Panda Express.   

For the stuffed squids, they tasted bland, nothing exciting there.  This was probable my second least favorite dish of the night.   

Being a foie gras fanatic, I had to order the seared Foie Gras sitting on braised daikon.  This dish was surprisingly delicious!  Don't expect the same quality as the foie gras that are served at French restaurants.  

The last two dishes were the highlights of the night—unagi pizza and unagi claypot.  The unagi pizza was out of this world!  The crust was thin and the amount of cheese was just right.   I could have eaten the whole thing myself!  Considering that I am not a pizza fan and usually stop after two slices, this speaks volume.  

 For the unagi clay pot, our server mixed the rice, seaweed, veggie, and unagi for us allowing everyone to have equal portion of everything.  I loved the crunchy rice!  It reminded me of “com chay,” or burnt rice which is very popular in Vietnamese cooking.   

We ended the night on a perfect note with the green tea crème brulee. Very light and creamy!  I am looking forward to attempting this dish one day.  Overall, dinner was very good and I would come back to Gochi if we visit the bay area!

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