Late review from a 2023 visit. Gahojin was the meal that got me interested in fine dining overseas. Never really crossed my mind to travel for food or do fine dining on vacation.
I recall having a fun time translating for chef Yoshida and a Shanghainese couple that were freestyling sake during the 11:30 lunch seating.
Food:
~shirako
~awabi, tako
-ebi + uni sauce, texture of ebi (soft, creamy) + uni sauce (consistency of beaten eggs) did not work for me
-ika + ankimo sauce, sauce was too stiff, like a Skippy's PB
~ikura don
+kinmedai / kamasu (?)
~madai
~buri
~tairagai
+nodoguro, what can I say. I just love nodoguro
~sanma (?)
~kohada
~otoro
~chutoro
~akami zuke
~uni
~kuruma ebi
-anago, rice fell apart. Also, SO was dissapointed that a 2nd anago was served (tsume & no tsume) as a substitute for her shrimp allergy instead of different neta. Have always had chefs serve from their add on list. Chef no doubt forgot here and was likely in a hurry as we were the 1st lunch seating (no add ons offered at the end of the meal).
~tamagoyaki
For a last minute unplanned meal, Gahojin hit my boxes. I got to try most of the premium ingredients I was craving in one meal: awabi, tako, ankimo, kinmedai/ kamasu, nodoguro. However, the otsumami did feel repetitive in taste and texture. For example: shirako – creamy, ebi & uni – creamy, umami, ankimo – creamy, umami. Nonetheless, I think Gahojin cost performance was very high back then. I'd have to pay at least 2x the price for the same ingredients back home.
Since the price increase, it's still a safe, convenient choice. But the cp is not as high. At this price, there are lots of options. Even within the Sakai umbrella, Zaisho is ¥22,000. So if given the choice, I'd go for Sakai, or Zaisho for the higher cp. Given they serve near identical dishes anyway (80% of dishes are shared in the Sakai umbrella), Gahojin is now the odd middle sibling.
3.6/5
by lexicalsatire