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2022-04-10
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Upon arrival, our menu, complete with a map showing the origins of ingredients and sakes selected by chef-owner Goshi-San was on the table.We were to have 9 courses, paired with 7 different sakes of varying temperatures. Here’s what we had.Sakura trout and clam with sansho leaf and bracken.Ankimo and scallopAbalone with sobaShirako and white asparagus with sauce made with sakura shrimps. Not normally a fan of shirako, but this one was grilled to perfection and went very well with the sauce.Amada
We were to have 9 courses, paired with 7 different sakes of varying temperatures. Here’s what we had.
Sakura trout and clam with sansho leaf and bracken.
Ankimo and scallop
Abalone with soba
Shirako and white asparagus with sauce made with sakura shrimps. Not normally a fan of shirako, but this one was grilled to perfection and went very well with the sauce.
Amadai and clam in egg custard
Firefly squid risotto with bamboo shoots and pine nuts
Kinki-fish (also grilled to perfection) floating on fish roe, onions and other greens in broth.
Crispy sakura prawns and thin noodles in broth.
Dessert: earl grey custard with aged sake
Everything was so well matched- from the hidden entrance, rustic interior, minimalistic decor, intimate seating, charming service, understated cooking, amazing collection of handmade (and some antique) cookware; interactions between Goshi-San and his sous chef, to, last but not least: the sensational sake pairing.
In summary : one cannot eat at Godenya without going for the sake pairing (even for people like me who don’t usually like sake). Spectacular experience. Must try.
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