Located in Kakaʻako, Robata JINYA offers one of the most reasonable nigiri omakase experiences at $85 per person. The eatery just launched a new $140, 22-course omakase that features fancier presentations and no shortage of seafood. This omakase experience is available at the sushi bar only from 5 to 8:30 p.m. (the eatery is closed on Mondays).
The omakase begins with an appetizer sampler, which comprises a Stellar Bay oyster, pickled oyster mushrooms, wagyu steak, ika (firefly squid), shrimp tempura bites and tuna with sweet potato yam and seaweed.
The first nigiri is bluefin tuna topped with Hokkaido sea urchin smoked with hickory wood and topped with homemade soy sauce. When uni is already in the beginning courses of an omakase, you know you’re in for a good meal.
It’s followed by Madai (sea bream) with yuzu kosho, Maldon sea salt and yuzu juice.
Next comes Hokkaido scallop, which is always a highlight for me because of its tender texture. This one is topped with yuzu kosho, which gives it a more savory flavor.
It’s followed by a Peruvian-style ceviche with scallop, white fish and aji Amarillo; Kona Kampachi with jalapeno shoyu; a chawanmushi (Japanese steamed egg custard dish) with clam and shrimp; and ika nigiri topped with calamansi juice and Maldon sea salt. I don’t usually look forward to ika because it can be rubbery, but I’m pleasantly surprised with this piece’s tender, melt-in-your-mouth texture.
Next came one of my favorite grilled dishes — lobster with calamansi. The lobster is cooked perfectly — succulent and tender, not overcooked and rubbery — and features just the right amount of citrusy flavor. At this point, I’m starting to get full, but notice that we’re only about halfway through the course.
The lobster dish is followed by another winner — Ora King salmon from New Zealand in escargot butter. It’s garlicky, herbaceous and boasts a rich, buttery taste.
Next comes yellowtail belly with black truffle; kinmedai (golden eye snapper); hot pot dish with shrimp; and Kauaʻi shrimp nigiri. The Kauaʻi shrimp is butterflied, so it has a texture similar to that of the lobster.
The hot pot dish with shrimp features a stunning presentation. The broth is poured tableside so customers can enjoy its sizzling effect. The shrimp is served on crispy rice, that quickly softens in the broth, so don’t wait too long before devouring this one.
This dish is followed by A5 Miyazaki wagyu sukiyaki served with egg foam; unagi with foie gras hand roll; Hokkaido uni with Alaskan ikura; and toro takuan. The unagi with seared foie gras is one of the most indulgent bites of the evening — it’s savory, buttery and rich all at once. Meanwhile, the Hokkaido uni with Alaskan ikura boasts a nice creamy blend with a refreshing burst of flavor from the ikura. The petite toro takuan roll delivers a satisfying crunch, and is the sign that the omakase is coming to an end.
The meal concludes with miso soup and matcha tiramisu for dessert. Somehow, when it comes to dessert, I always get my second wind. Try your best to save room for this twist on a tiramisu, which is spongy and light, with a balanced, not-too-bitter matcha flavor.
CONTACT
Robata JINYA
1118 Ala Moana Blvd. Ste. 100, Honolulu
808-480-8577
Robatajinya.com
Instagram: @robatajinya
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
