3-minute walk from Takatsu Station"Gatagata Ya"This time, I opted for a course meal.Contents:- Assorted platter- Hairy crab marinated in Japanese sake- Yamagata mussels with French cream cheese, Hokkaido shrimp, and flounder spring rolls- Rolls- Grilled shishamo (smelt)- Oysters with flounder, asparagus, and tomato sauce- Homemade Taiwanese-style sausage- Wagyu cheek meat with sweet and spicy sauce and Rishiri sea urchin burger- Broccoli dan dan noodles- Drinkable coconut milkStarting with the assorted platter.From the center, moving clockwise:Salted white fish, pork guts? with sesame and doubanjiang sauce,Anago (conger eel) with jelly, sweet-salty edamame,Butter-grilled tokobushi (top shell), fried herring,Sweet vinegar jellyfish with zucchini, and kinukatsugi (boiled potato).When unsure about the order to eat, I thought starting with the salted fish might be odd, but surprisingly, the salted white fish went down smoothly.Was it pork guts? The aroma of sesame in the sesame and doubanjiang sauce was incredible and delicious.The anago with jelly was fluffier than I imagined, and oddly enough, it paired much better with beer than with sake.The first half was quite impactful.The hairy crab marinated in Japanese sake was a generous portion, not just a little bit.I didn’t expect to enjoy this again after my last visit.It really makes you want to drink more.The Yamagata mussels with French cream cheese, Hokkaido shrimp, and flounder spring rolls had an amazing balance!The creamy texture and flavor were reminiscent of liver, and it felt like I was enjoying two dishes instead of one.The rolls contained:Meji tuna, flatfish, chili-pickled salmon roe, and cucumber.The aroma of the seaweed was delightful, and the spiciness was strong, making it a fish-filled delight.It felt somewhat like eating mentaiko (spicy cod roe).The grilled shishamo was made from males, not females with eggs.The aroma was light and delicious!The accompanying shiso roll was exceptional.They say the pickles are aged with mustard.It’s a local dish from Niigata, based on a recipe from my mother.These pickles were more than just a side dish for drinks.The oysters with flounder, asparagus, and tomato sauce had a unique sauce.The tomato sauce was said to contain only salt, yet it was rich and almost junky in flavor.It’s amazing how something so simple can taste so good.The homemade Taiwanese-style sausage was made with fish sauce and Korean chili powder.The grilled flavor added to the aroma, making it very delicious.The wagyu cheek meat with sweet and spicy sauce and Rishiri sea urchin burger might seem like a waste to some, but the sea urchin was just like egg yolk!The crispy bun was delightful!To finish off, I had broccoli dan dan noodles.These noodles were made with clams as a base.The noodles were said to be 32% moisture egg noodles.I was surprised by the basil-like flavor.The fact that it was broccoli was astonishing.The sesame aroma was also pleasant and incredibly delicious.Once again, the noodles were outstanding.For dessert, I had drinkable coconut milk.It was topped with peach and pear,with the pear dominating the texture,while the peach provided a gentle aroma.The coconut was also light and fluffy.It was very delicious.Once again, I experienced many new sensations in the dishes that can only be found here,which made it a truly enjoyable experience!!!------Helpful Memo------*As of the visit date☆Encounter with the restaurantRepeat visit①Only counter seating available.
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