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2014-11-24
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Three things that make Gonpachi so special:1. Fresh ingredients - so fresh they fly in straight from Japanese markets several times a week. And you can taste it in your food.2. Space and layout - the restaurant goes around an atrium with lots of lighting and an outdoor terrace to boot. You will never feel crowded.3. Taste and inventiveness of the food.The list could go on, actually, but I thought to whittle it down to three.Having said that, let me begin: I always look forward to coming to Gonpa
1. Fresh ingredients - so fresh they fly in straight from Japanese markets several times a week. And you can taste it in your food.
2. Space and layout - the restaurant goes around an atrium with lots of lighting and an outdoor terrace to boot. You will never feel crowded.
3. Taste and inventiveness of the food.
The list could go on, actually, but I thought to whittle it down to three.
Having said that, let me begin: I always look forward to coming to Gonpachi because aside from the extremely tresh and tasty food they have, there's always something new to discover. This month (until the end of January 2015), it's a winter menu from Hokkaido, on Japan's northern shores.
What's so special about Hokkaido? Surrounded by sea with favourable soil and climate, the region has nearly one fourth of Japan’s total arable land, making it rank the first in the nation in the production of a host of agricultural products. Translating to incredibly top grade ingredients, which you probably won't find anywhere else in HK at such good value.For example, the Crispy Rice Cracker Topped with Mashed Sweet Potato and Wagyu Beef ($168)
This informal, izakaya-style dish is delicious and filling at the same time. I had two for myself, but could easily have had 3 if I hadn't been so full. The crispness of the cracker balanced well with the potato, and although this isn't the healthiest dish, it's such a guilty pleasure you can reward yourself from time to time.Octopus Carpaccio with Hokkaido Petit Tomato, Shredded Red Turnipand Yuzu Dressing ($198)
This is what I'm saying - you can hardly find such fresh ingredients mixed with inventive recipes at such good prices. I actually don't like octopus but I thought this was good, and my companion said this was her favourite out of everything we tried. Fresh and light.Grilled Hokkaido Hokke Fish with Sea Salt ($188)
If you like your grilled mackerel, then you will love this. This tasty, fresh, and tender fish was seaweed and salt marinated. Smoother and stronger than mackerel.Stewed Abura Karei with Turnip
The best dish of the meal. This fish melted like butter in my mouth. The texture was just jaw dropping - and to think we were eating part of a fin. The sauce was perfection... if you only order one thing from GONPACHI, get this.Hokkaido Hairy Crab Hot Pot with Vegetables ($688 half crab 500g)
It is hairy crab season, after all.
The Hokkaido hairy crab was almost a kilo heavy (800g are already the biggest in other harvests).
The crab was very very meaty. You actually get rewarded for your hard work. And it was also easier to eat than other crabs, the meat would come out of the shell quite smoothly. It's tender and soft inside, and with the SAUCE, lip-smacking perfection. The broth was also quite good to drink, especially in winter.Shima-ebi (raw shrimp)
I never eat raw shrimp but when it's this fresh, I LOVE IT. So CREAMY. And that Bafun uni as well. My first time to eat uni, but I couldn't say no because I know I don't often get the chance to sample such fresh urchin.Salmon sahimi
The standard Japanese fare. It's always good, but in Gonpachi I suggest you be more exploratory! The other salmon sashimi option here is the herb marinated one, which tasted minty ;-)Hokkaido Milk Pudding with Tokachi Red Bean and Pumpkin Cream ($78)
Light, mildly sweet, fresh and creamy. A perfect ending. This is better shared as I think one is a bit big to eat individually.Am I coming back? Count on it! I'd be here all the time if I lived or worked in Causeway Bay!
題外話/補充資料：
Gourmet Journey to Hokkaido : 22nd November, 2014 – 21st January, 2015 (2-month)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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