Tucked away in a residential area of Isobe-cho in Toyama City is "Kuidokoro Gomando," a hidden gem of an izakaya (Japanese pub) known only to those in the know. It's a beloved spot for regulars, serving delicious seasonal Toyama fish and home-style cooking. My partner's younger brother, Jun, recommended it as the best izakaya in Toyama and invited me!
The restaurant was bustling with regular customers, many of whom are also friends with Jun-kun, surrounding the owner, Shoichi Gomado. The restaurant's name, "Gomando," comes from the owner's last name, Gomado, which is a very rare surname. Mr. Gomado, who is 46 years old, has been running the restaurant for over 20 years, and it seems that it is always full of regular customers, perhaps due to the owner's friendly personality. There are about 6 counter seats, 6 tables on a raised platform, and one private room in the back.
The day's recommendations are written on the whiteboard. Starting with white shrimp, there's a tempting selection of rock oysters, blackthroat seaperch, rockfish, grouper, and more!
We had a car, so we enjoyed non-alcoholic beer, "Asahi Dry Zero," between the two of us. It had a nice, crisp taste, even among non-alcoholic options!
Appetizer: "Crab and Cucumber Salad with Vinegar Dressing" Tender, plump crab meat and cucumber served with a light vinegar dressing.
"Pickled cucumber and kelp"
In Toyama, kelp is widely used for making broth and as a cooking ingredient, and there is an abundance of kelp dishes and processed products such as kelp rolls, kelp-cured fish, grated kelp, and kelp fish cakes. According to the 2008 Annual Household Expenditure Survey, the average annual expenditure on "kelp" per household in Toyama City was 2,732 yen, making it the number one city in Japan for 49 consecutive years (amazing!). The reason for this is that after the Meiji era, the number of people who migrated from Toyama Prefecture to various parts of the country in search of development or went to work elsewhere increased, and among them, many engaged in fishing, including "kelp" in Hokkaido. In particular, it is said that 70-80% of the people in Rausu Town, which is famous for its kelp production, were from Toyama Prefecture. It is said that these people sent kelp to their families and relatives back home, which is how the people of Toyama Prefecture became familiar with kelp♪
"Grilled Eggplant" Sweet and fragrant grilled eggplant, served with bonito flakes and ginger soy sauce for a refreshing taste♪
"Fresh Pacific Saury Sashimi" This is the first Pacific saury of the year. It's fatty and delicious!
"Kijihata sashimi" It has a firm, chewy texture and a sweet taste when you bite into it ♪
"Tuna and squid" I'm so happy I can eat sashimi every day when I'm in Toyama!
"Sashimi of Japanese whelk" The firm, chewy texture and the unique aroma of the sea that only shellfish can offer are irresistible!
"Grilled whelk liver with butter" The rich, deep flavor of the butter makes this a sophisticated dish for adults. It makes you want to take a sip of sake! (lol)
"Rock oyster"
Here it is! A giant rock oyster! When you squeeze lemon over it with grated daikon radish and chili pepper, it becomes so creamy it melts in your mouth, and the juice of the sea overflows from your mouth♪
Salt-grilled blackthroat seaperch
The salt-grilled blackthroat seaperch, with its rich fat content, was sweet and absolutely delicious. Although it was a non-alcoholic evening with my brother (lol), it was a fun and delicious night enjoying luxurious seafood during my visit back to Toyama!
Gomando Restaurant
3-9-9 Isobe-cho, Toyama City, Toyama Prefecture TEL: 076-421-0616
Opening hours: 5 PM - 11 PM (Last Order) Closed: Every Thursday
