Gōkana — Restaurant in Autonomous City of Buenos Aires

We went to this place for lunch because we, unfortunately, didn’t have time to go for dinner and found out that they don’t do omakase for lunch. Instead, they make ceviches and platters of rolls and nigiri.

The ceviche that they made was out of this world. There was a mix of white fish, shrimp, cooked corn, fried corn, thinly sliced red onion, avocado, and a bunch of different sauces and seasonings. Once mixed together, the flavors were an explosion in my mouth. I’m salivating now just thinking about it. The white sauce was creamy, oniony, acidic, and salty. The seafood was fresh and the fried corn gave the overall soft texture of the dish a refreshing crunch.

The nigiri and sushi roll lunch platter was great and fresh tasting but the flavors weren’t as good as the ceviche. The rolls were like good standard rolls and the nigiri had some interesting sauces but none that amazed me.

I really think if we went for dinner, the entire omakase experience and overall taste would have been...

Out of this world sensory experience. The sights. The sounds. The tastes. The smells. The whole shebang. Thing Benihana but with class. And less shrimps doing an airborne combo. It’s an exclusive incredibly unique experience. You’re not going for a simple sushi dinner, but an actual culinary experience. To call it fine dinning would be to diminish what you’re purchasing. Each step - of which there were 18 - was carefully crafted. Smoked Wagyu beef, shrimp nigiris with a weird mouthwatering teriyaki sauce with a hint of cinnamon. Smoked salmon volcanos with Patagonian trout “caviar” and quail egg yolk. If you have the time, the money - cause it ain’t cheap buddy - and the inclination, plus the stomach, you simply can’t miss out on this place. Top-notch dining the type you’re expect from a posh New York bistro at a quarter...

I would give Gokana six stars if I could, and that’s saying a lot from this sushi loving, omakase obsessed foodie. Super chill environment, perched up close and personal at the bar where they make everything happen. Each bite was better than the last and my friend and I found our selves smiling over each step. Won’t tell you my favourites, because you’re going to want to decide for yourself, but hats off to whoever came up with the trout poke, tzatziki covered pallet cleanser. Never would I dream of putting those two things together but somehow it works! I’m so glad that I live in Buenos Aires and will be back here often. Thank you Gokana, keep doing...