Shabu-Shabu Omakase @ Okaka, Shinjuku, Tokyo

With an emphasis to the flavourful but humble condiment bonito, Okaka really place this ingredient to another level.

Front of the house. 

A great option during the rainy season, this place was recommended by a local friend of mine. The full name of the place is "Dashi Shabu Obanzai Okaka" or おかか in Japanese, and it is located at the heart of Shinjuku and not far away from Shinjuku main station. The omakase was the option for today. 

If you are not familiar with omakase ("お任せ") , it means chef specialty or chef's choice. Literally translating to "I will leave it up to you", it s a good place to start if you are not particularly sure as to what you would like to order. However, you would usually be briefed with the general idea as to what your meal would be like. 

Being a hot pot establishment, that would be the main star of the night, where the sides would be what the chef selected. In Okaka , there was a list already available as to what was the specials for the day. We ordered an omakase set for 2, which comes with free flow drinks. And yes, it includes certain alcoholic beverages.

A power combo

The first dish that was served to us was the first starter of marinated mushrooms and bamboo shoots. The mushrooms, mainly shimeji and enoki, were long and had lots of strains and hence, it felt that I was having short strands of noodles. It was soaked with soy and had a hint of sweetness, probably from sake. Its flavour profile is very similar to cold soy soba, bar the texture. The bamboo shoots were chewy and were less savoury and had a bite to it, although not as chewy as the mushrooms. 

A contrast of textures that works

The second was home made steam tofu, and a crab croquette (which was not in the omakase set, and added separately). The tofu was silky smooth and had a mild eggy taste. The waitress recommended that we top it with some bonito, and what a recommendation it was. Although the tofu was good on its own, it has a neutral flavour. By adding flakes of bonito, it added a new dimension to the dish. The savoury and smoky taste of skipjack was further accentuated with the smooth texture of the tofu. A great entree. The crab croquette was not outdone though. It was very crispy on the the outside but has a saucy and smooth core. When the exterior was cracked open, the white sauce that was in it just flowed out like molten lava and the sweet seafood taste was very pronounced.

Clean and simple

Next up was a chive tamago (" 玉子焼き"). Literally translated to grilled egg, the tamago was a little bland compared to the earlier courses. However, this does not mean it doesn't have its place. It felt like a palate cleanser as it was much cleaner that the earlier dishes. A dollop of seasoned seaweed did elevate the dish. So, it was not completely boring. The texture was bouncy but smooth to the touch, of course it was not as delicate as the tofu earlier.  

Fresh and delicious

The main event was next. A portable stove was put in front of us where a giant copper pot rests. In it was a clear dashi stock, which is the flavour base of most Japanese dishes. Before we proceed, the waitress added a very liberal amount of bonito into the stock. The ingredients for the hot pot were simple but great nonetheless.

When I say liberal, it means a chuck full

There were thin slices of pork belly and a great array of vegetables. Among them was matsutake mushrooms, which is ridiculously prized and a gourmet ingredient. The whole tray was filled with very fresh and delicious ingredients. 

A great meal bubbling away.

As for the taste? The stock was savoury and nutty, and  amalgamated with the veggies that we added. The stock still was able to retain a very clean flavour, and does not overpower the ingredients that have very subtle flavours, such as the daikon and enoki mushrooms that were provided in the tray of goodies. It was a great dish, as we were able to chat and catch up while the ingredients cooks in front of us as the time passes. And the longer the pot cooks, the more intense the flavours become. 

Closing act but still a force to be reckoned with. 

Once we were done with the pot, there was still one more dish left, which was onigiri rice balls. Coated with bonito and subsequently soaked with the stock from that bronze pot, it will win any throw-down against any convenience store rice ball anytime. Oh, and it was stuffed with tuna. 

A sweet finish. 

We finished off the night with a double tea combo of brown tea pudding and a cup of tea. The sweet and milky pudding paired well with the hot tea that was served. If you are into Korean brown rice tea, this is a must have for you. 

Long story short, this is another great place to recommend as a special treat or if you would like to try hot pot that is elevated to another level. The staff was attentive and very friendly. The place is warm and cozy. It has a very homely and honest feel but still somewhat refined. A real shame that I did not take any photos of the deco. Yet, this should not deter you from trying out this great restaurant. And they even gave me a packet of freshly shaved bonito as a parting gift. It was ¥10560 for 2. If you are interested in trying this place out, the address is as below:

Shinjuku Square Bldg 8F, 1-16-3 Kabukicho, Shinjuku-ku ,Tokyo.

And if you really cannot find the place, here is a screen shot from Google Maps: