Tokkuri-Tei

Jill, 8. November 2005, 21:47

I didn’t get to read the entire list of postings but just wanted to put in a plug for Tokkuri-Tei! Anyone ever been? It’s Ala Carte Japanese food. Excellent Sushi. Kinda pricey for my standards, but delish! I love it! Lots of selection. Not a place to go if your are starving, but great place to try a variety of tastes.

A must-order: Ask for the Sam Choy’s poke contest winner appetizer… It’s like 11 bucks for these little pan-fried musubi things w/ poke, chiso, and this killer sauce. So yummy!

Other favs: miso nasubi, pork-wrapped enoki (kushi-yaki style), etc., etc.

It’s kind of a beer-drinking, hole in the wall sushi place located on Kapahulu in case you don’t know where it is! Make reservations. It’s always packed. …yummy!!

Cindy
I love Tokkuri-Tei!

Recommendations:

“Japanese name for Halibut” Suimono (clear soup)

Shiso-Maki (Looks like…um…pork lollipops?)

Reid Jan 2006
I think Cindy and Jill had things to say about this place, and I’m happy to report that I enjoyed the food, too. Jill mentions that this is a ala carte (small plate, tapas, izakaya style), and that’s correct. You’re not getting a great ambiance, and it’s kinda squishy.

However, I didn’t realize this was going to be a contemporary Japanese cooking. By that I mean, cooking using mostly traditional Japanese techniques and ingredients that leads to non-traditional dishes. For example, Penny ordered a stuffed portabello mushrooms. The mushrooms were stuffed with fried rice. The rice had a kind of creamy, shoyu taste. (Creamy is not the right word.) This was one of the better dishes.

I ordered and enjoyed the salmon skin salad ($10). The salad came with nalo greens, raw onions, with tobiko and grilled skin (with some salmon meat). The salmon was a little more cooked than I would like, but, otherwise, I enjoyed it.

Other dishes we tried:

Chicken gizzard($2) The waitress was nice enough to get half the order grilled and the other half deep fried. I preferred the deep fried style, although the grilled version had more of a chicken taste. (There wasn’t much taste in the deep fried version.) Penny and Mitchell said it was like cartilege, but it was less rubbery. Cartilege can be almost impossible to chew into tiny bits, You can actually grind up the gizzards. I liked these.

Mushroom wrapped pork Jill mentioned these kushi-yaki dishes (skewered and grilled) and they were pretty good.

Okara BanbanThe lleftover of the the tofu with seafood flavoring. It tasted too close to regular okara for me to get into.

chicken karaage boneless fried chicken. OK, nothing special.

Udon tempura Grace got this and seemed to enjoy it, particularly because she had a very unsatisfying experience with udon earlier that day. It looked pretty standard to me.

Seafood spring roll The fried skin was really interesting. It was light. It looked like tempura batter fried like taro gok(?)–that Chinese dim-sum dish.

I can’t remember what else we tried, but I enjoyed the food. I want to go back and try some other dishes.

As Jill mentioned this is not a good place to go if you’re hungry, unless you’re willing to spend a lot. (I ended up shelling out $40.)

One last note. The cooking here is a nice contrast to Japanese fusion places like Kai and Shokudo. Here the blending is not so radical. The conetmporary approach is a lot more subtle, I think. There may not be a huge difference, except in the results.

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