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2014-04-01
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Gonpachi is a restaurant I visit quite frequently and has become somewhat of a weekend staple when I have no other new ideas.Over the many times (more than five) I have been, the quality of the food has always been consistently high. I will just cover some of my particular favourites here.One of Gonpachi's specialties is its "Sumiyaki Charcoal Grill" dishes. Under this category, I have especially enjoyed, the:Sangenton Pork: the pork slices are marinated in sweet miso sauce, which offsets the oi
Over the many times (more than five) I have been, the quality of the food has always been consistently high. I will just cover some of my particular favourites here.
One of Gonpachi's specialties is its "Sumiyaki Charcoal Grill" dishes. Under this category, I have especially enjoyed, the:
Sangenton Pork: the pork slices are marinated in sweet miso sauce, which offsets the oiliness of the pork fat.
Sweet Potato: thick slices of Miyazaki sweet potato are grilled until the outsides are caramelised, but the insides are still soft and fluffy.
Toro: generous cubes of toro are very simply char-grilled till half-done, so the fatty juices of the tuna are retained.
I have also quite been quite impressed by Gonpachi's tempura selections. I normally order the Assorted Tempura which comes with a variety of prawns, vegetables (including pumpkin, sweet potato and mushrooms) and uni wrapped in shiso leaves. I wasn't expecting much when I first ordered this, given Gonpachi's focus on charcoal grilled dishes, but I was pleasantly surprised. All the items are always served fresh and hot, with a thin and crispy coating of batter. The ingredients used are also evidently fresh.
For vegetables, I normally order the Bagna Cauda which on the menu, is described as an assortment of raw vegetables served with Shanghai crab roe dip. When I order it however, I tend to ask they omit the dip -- this might seem a bit strange, and I've heard others rave about the crab roe dip, but I simply prefer the raw, and natural sweetness of the vegetables.
Finally, I'm also a fan of the desserts here. In particular, the Pumpkin & Coconut Zenzai. For this, pumpkin puree is basically mixed with cream, red bean paste, almonds, glutinous rice dumplings and topped with coconut ice cream. This results in a mixture of textures and flavours - smooth and creamy, yet peppered with crunch from the almonds and chewiness from the dumplings.
I might have described Gonpachi as being a bit of a "back-up" plan, but it's one I always look forward to, and never feel sorry having to take!
张贴
