Izakaya Yonpachi, Like An Authentic Fisherman’s Village, Surprising Presentation and Performance in Cooking

The Izakaya “Yonpachi” that I visited locate at Robertson quay area where there is a chic atmosphere.The Izakaya has an authentic fisherman’s village like interior in the exposed modern concrete space, lighten up by dim light. This Izakaya import fresh fish from various contract fishermen in Japan. As the Izakaya import fresh fish, their menu always changes.

Starter was a fresh vegetable with homemade fish miso paste. Carefully chosen fresh and organic vegetables dip into fish miso paste made with yellow tail and perch. These fishes in miso changes seasonally. Soft miso taste, then miso saltiness and umami grow. Especially cucumber and radish match well with this paste.

Following dish was Yonpachi Mori (assorted sashimi) from various Japanese fishermen. Sake to go with this plate was one of my favorite sake, “Yuki no Bousha” Yamahai Junmai. There is a bland melon aroma, and bittersweet taste follows. Every sashimi matched well with umami of sake. Notably Spanish mackerel, Botan shrimp and squid, brought up the umami well.

Garlic butter grilled whelk could be cooked in front of customer if one sits outdoor. This comes with a toasted baguette. When you eat them together, it becomes rich garlic butter bread. Another Sake, “Hakkaisan” special Junmai frozen in snow is paired with this plate. This sake has a light herb like aroma, strong bitter with light sweet taste. The sake matches well with bitter taste of whelk.

You can choose daily fresh fish recommended by Oka Mochi. This time, I chose salt grilled herring from Hokkaido. Meat has tender and mild Taste. This is simply a delicious fish and matches well with Hakkaisan. Lemon, Yuzu Kosho, radish soy source can go with the meat and enhances sweet taste of the fish. Herring egg has rich umami and it make sake taste bitterer.

Lastly I had seafood bijin hot pot. Chef cooked fresh ingredients with rich fish soup in front of me. And later the chef added vegetable to the soup, so you can enjoy the slight change of the taste in the soup.

After the hot pot, you have a choice between Udon, Rahmen, and Zousui to finish the course. I chose Zousui made with this fish soup. Yuki no Bousha goes well with this hot pot and Zousui. Minced Tiger prawn meat ball in the soup has good chewiness with condensed prawn umami which let Sake umami stand out. Spinach and tomato adsorbs fish soup well and make Sake taste more round.

This Izakaya has calm atmosphere, and every plates have delicious taste with freshness. The most interesting part of this Izakaya is their presentation and performance in cooking. This place is recommended for a date with good surprise, or large size corporate dinner at private room.