NOSA: On our last couple trips to Accra, we’ve found some way to miss out on Santoku. Crazy because if you’re visiting Accra and you’re not checking out Santoku, you’re clearly doing Accra wrong. Easily the best Japanese restaurant in the region.
Yes, a sweeping statement.
FOLLY: You will deal.
NOSA: On a serious note, Santoku should be right at the top of your Accra Hit List.
FOLLY: I sometimes wonder how a Nigerian girl like me, came to loving mushrooms after a protracted period of saying “eww what are those”. It could also be said that I’m simply making up for lost time.
The Shimeji Mushrooms are described as “Japanese mushrooms in butter and soya sauce with spring onion, truffle oil & kinoko sauce”.
In spite of my love for mushrooms, I’d admit I was a bit overwhelmed when I first received a bowl full of mushrooms. I got over it after the first taste and I inhaled the mushrooms as fast I could, and even used the spoon to eat the last bits of the “mushroom butter” because it was incredibly tasty. The flavour is simple in that it’s very buttery immediately, but it becomes more complex and you get hints of the soya and the truffle oil as you eat it.
NOSA: Izangi’s take on the Tuna Tataki is one of my favourite things on their menu so I decided to give Santoku’s a go. It came in a Japanese mustard sauce that was begging to be in a sandwich.
FOLLY: I don’t really like tuna but Nosa always orders it - I guess he likes it or something. I’ve actually never asked - I should.
NOSA: Folly is razz and she doesn't appreciate good things.
FOLLY: If I barely like cooked tuna, then rare tuna is totes not for me. That said, it didn’t smell fishy or taste horrible, but I’ll probably pass on it next time - like I do all tuna.
NOSA: Behind salmon, tuna is the most elite fish. Don’t let all that canned tuna they forced you to eat as a child mess with tuna’s elite-ness.
Anyway, our final starter was Pork Belly, which we literally begged them to make because it wasn’t on the night’s menu. The begging was absolutely worth it. The pork belly is stupendously good. So good that we considered stopping by again on our way to the airport for a to-go plate. Get this pork belly and the mustard from the tuna tataki in a bao bun, and you’ll probably have the most delicious sandwich you’ll ever put in your mouth.
FOLLY: We shared a main which was recommended to us by our server Red Snapper & Black Fried Rice. I don’t think Nosa appreciated how well the fish was cooked.
NOSA: I’m not going to say I didn’t appreciate it, but it was fried FRIED.
FOLLY: The outside (the skin) was dry and crispy and then the moisture from chewing releases all the dried flavours - basically it was really good. And then the inside was still flaky and so moist and tasted oh so amazing with the accompanying chilli sauce… Nosa just doesn’t understand.
FOLLY: The rice was exciting to me mainly because of the colour. Gochujang sauce, which is the first ingredient listed, is a spicy sauce that can also be made with sugar.
FOLLY: Santoku’s definitely had sugar as the Black Fried Rice leaned heavily on the sweet side. However, with the fish leaning to the spicy side it worked out perfectly.
NOSA: I was a bigger fan of the rice than I was of the fish, but not sure if I was more fascinated by it or I actually found it delicious.
FOLLY: That white fish roll was a mistake I wouldn’t make again. It was very rare and very bland. The salmon hand roll on the other hand was great with a popping orange salmon that good salmon should have.
NOSA: The Lobster Maki was my favourite of the lot. The rest of it was passable. Not saying it was bad or anything, but everything just paled in comparison to the pork belly.
FOLLY: I really really liked the cheesecake. I don’t think I can type enough really’s to describe how much I did. It was so milky and creamy (the matcha came through). Honestly, creamy and milky are not words I should use to describe anything I’m eating because of my condition (lactose intolerant) but I didn’t eat it all by myself, we all shared dessert family style 😊