Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›
Restaurants & Bars 6

Gochi Review

vwoo | Oct 31, 2005 06:34 PM

We decided to try Gochi last Saturday, and it turned out pretty satisfying. The dishes have lots of traces from Tanto, and both are of the same price range. We ordered:

Kampachi Sashimi: fresh and good amount of fish oil. Just one dip into the soy sauce, and you’ll find a full layer of fish oil floating. Freshly grounded wasabi was served.

Duck Tataki: duck is seared and lightly cooked. The chef uses yuzu very often, and in this case, it goes prefect with duck. Red onions and daikon were used as garnishes, which brings a little zest to the dish.

Salmon Cappacaio: salmon was not thinly sliced as usual in most cappacio dishes, I recommend ordering halibut cappacio instead.

Monk Fish Liver: a very common and typical dish, you can get the same quality from Sushimaru or any other Japanese restaurants.

Stewed Pork: very tasty and tender. The only drawback is that the pork wasn’t at top quality, and even with the best cooking skills, it’s still missing some essence.

Stir Fried Chicken Liver with Chives and Bean Sprouts: a nice cooked dish for warming up the stomach. Bean sprouts are trimmed both ends (you should realize they are not trimmed in all Pho restaurants), I am very impressed with the level of detail in this dish.

Grilled Black Cod in Plum Sauce: the sourness of the plum balances well with fish in high fat content. One thing I like about black cod is that you can never go wrong with it, and even it’s a bit overcooked at Gochi, it’s still very good.

Deep Fried Lotus Root & Shrimp Sandwich: very good.

Deep Fried Beef Tongue: this is the best dish we had that night, we all love it! Beef tongue was stewed ahead of time to be tender, then breaded in panko crumbs and deep-fried. Wow, very juicy and tender! It’s not only the texture of the beef tongue, but also the taste as it was stewed in sauce before. I highly recommend it!

We also saw some interesting dishes on the menu, such as fusion pizza. On the daily menu (only in Japanese), you can pick different cooking method for the fish of your choice, such as steam, grill, deep fried, or stew. Gochi also has clay pot rice, with toppings such as mabo tofu, salmon, or chicken, but unfortunately they do not offer Tai Meshi as in Tanto. The portions are bigger than Tanto, with the same price range. Gochi has a very strong shadow of Tanto. It has not reached the excellence of Tanto yet, but very outstanding.

Want to stay up to date with this post?

Recommended From Chowhound