Morimitsu's Sea Bream Rice and Yasubei (Hirome Market)

On our stop in Kochi, we visited their shopping district as well as their location of Daimaru.  We actually had a purpose there as Viv's only dressy sandals broke.  We were able to score something that was reasonably-priced and we made our way to the Hirome Market for some lunch.  We ended up at Morimitsu's Sea Bream Rice for Kochi's specialty, Katsuo no Tataki (or Seared Bonito).  There were many stalls in the market that served this dish, but in reality, we ended up at Morimitsu's because there was a table available.  You see, the certain tables are reserved for specific stalls only.

Naturally, we went straight for the Katsuo no Tataki in 2 forms.  The first was the Seared Bonito Rice Bowl and the second was the Seared Bonito Set Meal.  The beautiful bonito was lightly-seared and hence, it was still plenty rare in the middle.  Texturally, it was sort of buttery but definitely more meaty.  It was a bit smoky from its preparation while being lightly sweet.  I enjoyed how it wasn't fishy.  The side of soup was a clean-tasting sea bream and mountain yam.

To get some variety into our meal, we had the Sea Bream Sashimi Set Meal with the same accompaniments as the Seared Bonito.  With a beautiful sheen, the sea bream was fresh and naturally sweet.  It was a bit firm, yet still was easy to eat.  The side of cooked bonito was rather firm and chewy, but it was tasty with sweetened soy.  I liked the clean taste of the sea bream broth as it was lightly sweet and refreshing (even though it was a hot soup).

I went for a variation of the last set meal with the Torched Sea Bream on Rice.  If you can imagine, the texture on this was quite different where the slices of fish were almost buttery, yet still with a somewhat firm texture.  It was naturally sweet and had a fresh taste.  Nice char on the outside which was a bit smoky.  It was simply topped with nori and green onion, which added brightness and umami.  When mixed with the rice, it was a light meal.

Of course that wasn't enough food for me, so I had to get a Kochi specialty at the nearby Yusubei stall - Gyoza.  These were small little ones which were uniformly seared on the bottom.  Hence, they were crispy with a thin wrapper.  Inside, the meat and cabbage filling was almost airy and super light.  Really enjoyed these and we should've ordered more!  Gotta say that this was a fun experience, if not a bit chaotic.  It is part of the deal and we would do it again when in Kochi!

The Good:

- Fresh ingredients

- Reasonably-priced

- Nice people

The Bad:

- Finding a free table is nearly impossible, unless you stand by one and wait

Honke Ootako Dotonbori Honten 本家大たこ 道頓堀本店

Being back at Dotonbori, we wanted to see some more of the sights and hopefully do some shopping.  Yet, in reality, I just wanted to eat more food!  That brought me to one of the oldest Takoyaki shops in Honke Ootako.  Sure, they aren't the newest or sexiest of places at this very moment, but there usually isn't a lineup.  Yes, it is probably true that some of the other spots make a better Takoyaki, but I wanted to pay homage to one of the classics.

When we arrived, there was indeed no lineup and since it was pretty darn hot outside, it was a welcomed sight.  Of course I got some freshly made Takoyaki to go along with a cold Asahi.  Compared to the ones I've had in the past, these were filled with much more octopus.  They were light and fluffy with just the right amount of tangy and sweet sauce on the outside.  Having not tried the others in the area, I didn't have a lot to compare, but will do so when I'm in Osaka next.

 

We also got the one other thing on the menu which was the Okonomiyaki.  Yes, that is another item that Osaka is known for where they combine all of the ingredients, including the cabbage, into the mix.  This version turned out to be quite good with a certain airiness while still maintaining substance.  To go with the fluffiness, there was the crunch of the cabbage.  On top we found the sweet and tangy sauce as well as kewpie mayo and a boatload of bonito flakes.

 

While you already got the description of the Okonomiyaki already, I included this video of its preparation.  As you can see, everything is mixed into the batter, which is consistent with the Osaka version of the dish.  They make it to order, so everything is fresh and served hot.  We thought that both the Takoyaki and Okonomiyaki were quite good and despite place not being busy nor the newest and greatest, I think it is worth a visit while in Dontonbori. 

The Good:

- Usually no lineup

- Solid Takoyaki and Okonomiyaki IMO

- It has a seating area

The Bad:

- Possibly better elsewhere?

Honke Shibato 本家 柴藤

While in Osaka, we wanted some interesting eats and although we weren't in Nagoya, we wanted to get some Unadon (or some form of Hitsumabushi).  So why not visit one of the oldest spots in town?  Honke Shibato has been around since the Kyoho era (which is the early 1700s!) and dishes up authentic Osaka-style grilled eel.  This family-run operation is on its 15th generation It is pretty unique where the eel is crispy, firmer and isn't precooked prior to grilling.  They are on the pricier side, but hey, we were on vacation, budget doesn't count right??? (Yes, Viv was complaining about the prices...).

For my meal, it included a few starter items including Uzaku (Vinegared Unagi & Cucumber) and Umaki Tamago (Unagi Omelette).  Being tangy with some crunchy cucumbers, the vinegared unagi was refreshing and appetizing.  The umaki was fluffy and stuffed full of unagi.  The inside of the omelette was still runny and hence the texture was silky.  Since the grilled unagi was stuffed inside, the texture was softer, unlike the crispier ones found in the unadon.

On that note, here we found the Osaka Mamushi featuring plenty of crispy grilled eel.  There are three options for the amount of eel.  This one is Sakura, which is right in the middle at 7450 yen.  Atop of the fluffy, yet still chewy rice, the grilled eel wasn't melt-in-our-mouths tender.  Rather, it had a chew to it with some crispiness while the inside was indeed soft.  Due to the minimal sauce on the eel, it was not as sweet, so we could get the smokiness.

So the most unique way of eating grilled eel is in the form of Hitsumabushi or what is called here: Ohitu-Mamushi.  This involves a four-step process.  First, you eat the eel with the rice to get baseline flavour.  Second, you add the wasabi, green onion and nori for a different taste.  Third, you pour the dashi into the bowl and eat it like a soup.  Last step is to eat it however you like!  I've done this a few times before and my favourite step is adding the dashi as it soften things up and adds an extra level of aroma.  When it was all said and done, we were full and satisfied.  My wallet was quite a bit lighter too.  The staff there are super nice, they even took pictures for us in front of the restaurant.  Depending on your budget, this would be worth a visit.

The Good:

- The eel is prepared differently being crispy on the outside and not oversauced

- Focused menu serving only eel

- Like everywhere we have gone, the people are super nice

The Bad:

- Expensive

- May be hard to get a table during peak times

Ichiran Ramen Dotonbori South 一蘭 道頓堀店別館

While we were planning for our trip to Japan, Ichiran Ramen was definitely on our list of places to try.  However, we were not originally going to visit the Dononbori South shop while we were in Osaka.  But since we were hungry and we were walking past it, we made a last minute decision to grab some Ichiran.  For those who don't know, Ichiran started as Fukuoka Ramen in 1966.  It is known for its unique solo dining concept with individual stalls that have their own water station and condiments.  Also, their ramen is affordable (approximately $12.00CAD per bowl) and super tasty with a rich broth.

Although it was not quite dinner time when we arrived, there was still a small lineup.  It did move fast though after we ordered from the self-serve kiosks.  Not that there are a lot of options, but you choose what you want in your ramen, any extra chashu, ramen egg and beverage.  You pay and then take you seat when it becomes available.  You really do not have to interact with anyone as the food comes out from the cutout. 

There is an option to choose a spice level (similar to Ramen Danbo) as it is Fukuoka-style Tonkotsu Ramen.  For Viv's she went for no spice and that allowed for a more pronounced rich pork broth flavour.  There was a silkiness to the broth, yet at the same time, it wasn't too heavy either.  Salt content was high though, so things were definitely flavourful.  Thin noodles were al dente as she chose the firm noodle option.

For myself, I went for the a bit of spice and extra firm noodles.  Definitely chewier than Viv's bowl.  I thought the hint of spice helped mask some of the saltiness.  I got the extra side of chashu and it was buttery soft and aromatic.  As for the egg, it had a beautiful custardy centre.  The cold Asahi was the perfect compliment to the ramen as it balanced out the saltiness.  In the end, the ramen was good and the price, even better.  Grabbed some instant ramen to go and yah, it is also good!  Cheaper in Japan too...  Would visit another location when we are back.

The Good:
- Inexpensive
- Rich tonkotsu broth
- Love the option of spice

The Bad:
- Normally a wait, but it moves
- A bit salty for some people

Naniwa Okina なにわ 翁

Wanting to go for something light, we decided to hit up Naniwa Okina in Osaka.  This Michelin Bib Gourmand spot is small and cozy featuring handmade soba noodles.  It was a bit of a walk from the Kitahama Station, especially in the scorching heat (in July).  Glad their A/C held up for the time we were there.  People are super nice there and they have an English menu.  They will walk you though everything!

Viv went for the most flavourful of the options in the Zaru Soba with Herring.  There was a strong fishiness to the dipping broth, but it was all good as it was appealing and delicious.  The herring itself was firm but not dry.  Obviously, the noodles were the best part being chewy, a bit gooey, yet not clumpy.  Good resistance on them and rebound.  After dipping them into the hot broth, they loosened up and had a silkier texture.

For my daughter, she went for the Duck Soba, which, like the herring, was full of meaty pieces.  Unfortunately, we found the duck to be a bit chewy and dry despite sitting in the the dipping broth.  However, the broth itself had plenty of depth, much like the herring.  It was full of umami, being also sweet and equally savoury with some duckiness.  I felt this equally flavourful compared to the herring, but just not fishy.

My son ended up with the Beef Soba which was probably the best of the bunch since the meat was plentiful and tender (they use Japanese black beef).  The dipping broth itself was much like the others having depth-of-flavour that was more savoury than sweet, but not salty.  Of course we found the usual umaminess that was partially influenced by the natural beef flavour.  This was the most balanced of the three dipping sauces in my opinion.

For myself, I went for a seasonal item in the Cold Oyster Summer Soba.  Yes, this was completely different than the aforementioned dishes, but it was intentional.  Yah, I really didn't get full considering the portion size but it was really refreshing for a hot day.  Definitely had that briny and sea-tasting oyster thing going on while the jelly offered up some tanginess.  I thought the texture of the cold noodles were superior to the steamed ones.  Nice chew and bounce to them.  At the end of the meal, we were served some soba water (from cooking the noodles) to get one last taste of the fresh soba noodles.  Overall, we enjoyed our meal at Naniwa Okina.  The noodles were great and so was the service.  Prices are definitely on the higher side, so be prepared to pay.

The Good:
- Chewy fresh noodles
- Dipping noodles great for summer
- Staff are helpful

The Bad:
- A little pricey

Halo Kitchen & Bistro 光輪

Some would argue that going on a cruise is not the best way to see Japan.  Well, I will partially agree with that since going on a cruise is never a great way to experience places since most ports only get a day.  When I say "a day", that would mean something like 8 hours, if you are lucky.  I've been on some cruises where there are overnight stays and that helps a bit, but generally, you would be best served doing a land vacation where you can be at a location for at least 5 days to get the full experience.  However, on the flipside, for smaller towns, a day is more than enough for a visit.  That brings us to Shimizu, our first port on our 12-day Japanese cruise aboard the Celebrity Millennium.  We didn't end up doing very much here since the fish market was closed (on a Wednesday).  We did wander around and the people were very nice.  It was also cloudy and we only got a brief outline of Mt. Fuji.  For lunch, we ended up at "Halo" Kitchen & Bistro for some Yoshoku cuisine (Japanese version of Western dishes).  This place has been around since 1972 and is very reasonably-priced.  After we sat down, the place was packed!

For myself, I had to go for their Halo Lunch that consisted of a pork katsu, spaghetti and fish with a bowl of rice, cream soup, salad and coffee (at the end).  This was only 900 yen (approx. $8.00cad)!   The small cutlet featured an airy and crisy panko coating that was beautifully fried.  The pork itself was nicely marbled and super light.  It was moist and buttery tender.  As for the small piece of fish, it was seared just enough that it was cooked through, but was also flaky and buttery soft.

My son went for the Hamburg Steak which was covered in a delicious and rich gravy.  It was so flavourful and full of umami with just a slight tang at the end.  The hamburger steak itself was plump and evenly seared on the outside.  As for the inside, the meat was fluffy and tender with it taking on the sauce very well.  When eaten with the rice, it was a delicious bite.  The side of cream soup was slightly viscous and had lots of natural milk flavour with some saltiness.

My daughter had another classic Yoshoku dish in the Curry Doria.  Originally conceived in the Hotel New Grand in Yohohama, this featured rice topped with curry and cheeses (usually parmesan and gruyere) with some type of meat.  It was chicken in this case.  We found the version here to be flavourful with a rich curry that had depth from the spices, but it wasn't spicy.  Rather, it had a good balance of sweet and savoury with plenty of cheesiness.

For Viv, she had the Curry Loin Katsu with the sauce served on the side.  This ensured that the katsu remained crispy.  It wasn't greasy and the panko coating was not dense.  Inside, the meat was also airy and light.  It was tender and succulent.  Served on a bed of chewy rice, it accepted the delicious curry sauce well.  At the end, we were served a coffee and the kids were served juice.  I can't say enough how good of a deal this place is.  To top it off, the food is delicious.  Oh and the people are super nice.  A must try when you are in Shimizu!

The Good:
- Cheap!
- Delicious
- Super nice people

The Bad:
- Well, if you arrive late, you won't get a seat

Mawashizushi KATSU

As much as conveyor belt sushi can be both a gimmick and also a poor experience; that is usually reserved for places in North America.  Sure, you can probably find a decent spot if you are in the know, but for all the ones I've been to locally, they have been "meh".  That can happen in Japan too, but there is a much better chance in finding a good one rather than not.  So we took the short walk from our hotel to Mawashizushi KATSU located in the Yokohama Sky Building.  This place has pretty high ratings for its quality, affordability and great service.  Naturally, there was a lineup when we arrived, but all you have to do is enter your details into the machine at the front, it spits out a ticket and it won't be long until you are seated.  If you want to be right at the bar, make sure you choose that option.

Once seated. each seat has its own water, condiments and touch pad (to order items you don't see coming around on the conveyor belts).  We were a bit hungry and wasted little time in grabbing some dishes.  The trick here is that each plate colour represents different pricing.  They will add up the amount of each dish and then you will be charged accordingly.   Two of the items we had right away was the Salmon Toro and Unagi Nigiri.  Nice amount of fish-to-rice ratio.  Salmon was buttery soft while the unagi was also soft and sweet from the glaze

Since the place was so busy, the conveyor belt was looking rather bare and we snagged whatever we could get our hands on.  That happened to be both the Aburi Toro Sadine and Plum Toro Sardine.  We also had one without plum sauce as well.  These were surprisingly buttery soft and not that fishy.  The sear on top helped activate some of the fats creating a nice aroma. It also lightly crisped up the skin.  There was some salt, hence this didn't need any soy.  Also, the first set of sardine nigiri had some grated daikon and ponzu which added a nice tangy brightness.  Even more tangy and sweet, the plum really had an impact.  I actually enjoyed the plain one the most as I could actually taste the sardine with the fatty belly.

Another item we were able to retrieve from the conveyor belt was the Aburi Engawa.  This was quite the treat and we actually got a few more of these.  Essentially the seared dorsal fin meat on a halibut, this was super buttery with just a bit of rebound.  A touch of lemon salt added the right amount of flavour and acidity.  A must try!  After that, we had some Tamagoyaki and it was decently layered and also relatively fluffy with balanced sweetness.

By now, we were getting a bit impatient with waiting for what we really wanted, so we went to the touch pad and ordered both the Hotate Nigiri and the Hotate Kobashira Gunkan.  These arrive separately on a track adjacent to the conveyor belt.   Both of these were good in their own right.  With the larger scallop, we had more sweetness and a uniform texture.  With the smaller scallops and wrapped in seaweed, we had differing textures and possibly just a bit less sweetness.

Continuing on the theme of ordering things in pairs that are similar, we had the Crab Salad Gunkan and the Snow Crab Gunkan.  Yes, both are "crab" but one was only real.  Believe it or not, I much preferred the imitation crab salad version more.  This is not a surprise to anyone who knows me because I find real crab in sushi is often lost.  The crab salad was creamy and full of salty sweetness.  For the snow crab, it was light, fluffy and mildly briny.  I had to eat this without anything so I would not lose the natural crab flavour. 

Sporting a beautiful colour, the Hamachi Nigiri was as good as it appeared.  It was a nice portion of fish compared to the chewy sushi rice.  Hence, it was impactful with a taste of the sea, sweetness and butteriness.  Very simple but good.  Next, we had the Negitoro which featured a boatload of buttery tuna belly with just a bit of green onion on top.  As the picture shows, not all of it looked like the actual belly, so we had some alternating textures.

We ordered two cooked items as well including the Chicken Karaage and the Geso Karaage.  We found the chicken karaage to be decent with a thin and crispy potato starch coating.  It was lightly seasoned and had a hint of ginger.  As for the squid tentacles, they were more aggressively coated and hence were super crunchy.  Inside, the squid was still bouncy and moist.  This was well-seasoned and with a squeeze of lemon, it was rather addictive.

Two really nice bites were available on the conveyor belt, going around and around.  We finally bit and got the Torched Rosy Seabass and Torched Salmon Toro.  These were two very different pieces of fish, but they had one major thing in common.  They were both extremely buttery and soft.  Due to the torching, the fats were activated being aromatic and flavourful.  Not much needed to be added as the natural flavours were enough.

Normally, I wouldn't order a Shortrib Gunkan, but we ended up trying it anyways (partly because my son loves shortrib).  It was not bad since the shortrib was tender (with a chew) while completely marinated.  Through the touch pad we got the Salmon Sashimi as well.  This was pretty much standard, but still quite good.  The slices were of a good size and the texture was buttery with some bite.  It was mildly sweet.

Finally, we got to dessert and we ended up with Vanilla and Chocolate Soft Serve as well as some Matcha Ice Cream.  These were okay, not as creamy as I would've liked them to be, but they did the trick.  At least they weren't that sweet.  Overall, we really enjoyed our meal at Mawashizushi KATSU.  Lots of selection and if you wanted something specific, you can just order it.  Quality is great for the price.  It only cost us $100.00CAD for the 4 of us and we actually ordered multiple dishes of the same item.  Will be back next time we are in Japan!

The Good:
- Inexpensive
- Good quality with all things considered
- Efficient operation

The Bad:
- Most of the items you may want will be taken before it gets to you (but you can order it)
- Lineups are a thing here