By Cynthia Cruz

During our stay in Gualala, we asked around for restaurant recommendations: “Where should we eat?” Everyone we asked said the same thing: Izakaya Gama. It’s a newish restaurant in Point Arena. And it’s fabulous.

We drove past the unassuming restaurant a couple of times before we spotted it. Look for the bullfrog sketched on the white awning at the further end of Main Street. The blackboard at the door confirmed that we were at the right place.

We entered and were promptly seated and, before long, I was sipping on Oka Kura Bermutto, a sake-based Vermouth-inspired elixir redolent with plum and citrus flavors served on ice. The perfect aperitif. I wondered if I could find this at Bevmo.

Typically, an izakaya is a bar serving snacks with drinks, so that’s what I was expecting: booze and small bites; I had eaten a rather hearty lunch earlier in the afternoon. Fortunately, I was peckish by the time we arrived because from what we had heard about Gama, I knew we were in for a top-notch meal and the menu was intriguing.

We started with Kanpachi: sashimi with wasabi and house soy. This dish was simple, beautifully presented, and so fresh. The tamari-based house soy was a deft touch, transforming the simple sashimi to something uniquely Gama.

The chawanmushi arrived next, an elegant egg custard, steamed to silky perfection and brimming with delicate bits of crab. The silkiness of the custard was a revelation in texture – it melted in your mouth as soon as it touched your lips. Chawanmushi is always served in traditionally tiny teacup-sized bowls – I wished this one was served in a mug.

Next, we ordered a variety of Kushiyaki – skewers of juicy tidbits kissed by fire: king trumpet mushrooms, quail eggs, chicken meatballs, and Wagyu beef tongue. Each bite was grilled to perfection but the succulent trumpet mushroom stole the show. The mushrooms were meaty and juicy with the perfect chew and the savory flavor of smoky grilled goodness.

We shared the black cod and a bowl of rice as our entree. The black cod was gorgeous; the fish was flaky with a crispy lacquered skin. It was perfectly seasoned and required no other flavoring, but a squirt of lemon and, with a bite of the delicious rice, it was next level.

To end, we shared a rice ice cream with strawberry and blueberry compote. This is a sophisticated creation made with amazake (sweet sake) instead of milk. It was creamy and not too sweet and a perfect way to end the meal.

My only complaint is that Gama is 200 miles away. If you have plans to go anywhere near Point Arena, make a reservation at Gama. It’s worth the trip to the beautiful coastal town and, in my opinion, a good reason to go.

Gama
150 Main Street
Point Arena, CA 95468