Yakiuo Ishikawa
焼うお いし川 / Yaki Uo Ishikawa
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An innovative gourmet experience of grilled fish
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United States Nutzerbewertungen3.70(1Einträge)Rezensionen
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The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
The listed fee is a cancellation fee; therefore, if there is no cancellation, no fee will be charged for the seat.
This superb course begins with the famous "Super Special Yaki-Uo" O-toro. We start the course with the natural tuna otoro, which is quickly seared and served with wasabi on top. This is our most popular course, which includes carefully selected sashimi. The best quality nodoguro (Pacific bluefin tuna) and thickly sliced otoro (fatty tuna) are included. The long-aged red vinegar rice and grilled sea urchin are a perfect match. The first item: two types of grilled urchin, extra fine ribs with red vinegar rice and a generous amount of wasabi on top. Seared natural tuna Ootoro. 2) YUKKE of BIG Tuna: Each part of the tuna of the day is served yukke-style. 3) YAKIUO: Grilled Uo - Thick-sliced Tuna with grated radish - Salt of NODOGURO: Sea Urchin - One side of the Sea Urchin grilled hard - Shimonoseki natural Torafugu: Negi-shio (green onion salt) - Big fat tuna ribs ■Ishikawa Cold Noodles: Souped and cooled "Inaniwa Somen" with home-made green pepper vinegar and condiments. Chef Sakai's special dessert: Chocolate with daikon radish, homemade mizu-yokan jelly, etc.
Sea urchin, salmon roe, thick-sliced seared tuna on top of a bowl of rice】 【Superb Seafood Course】We offer the best ingredients of the day. The menu will change depending on availability. 1 Item: Bowl of rice topped with blissful sea urchin, salmon roe, and thickly sliced seared sea urchin 2 Item: Today's sashimi 1 or 2 "Tuna cheek yukke" 3 Item: Salted scallion and wild tiger globefish 4 Item: Sea slug and jumbo eel 6 Item: Inaniwa somen noodles to finish 7 Item: Homemade suiyokan (sweet jelly made from water), chocolate with vegetables
All-you-can-drink course for 90 minutes】 All-you-can-drink course (beer, highball, sake, shochu, wine, and sour). We start the course by quickly searing the big fat fatty tuna of natural tuna and serving it with wasabi on top. This is our most popular course, which includes carefully selected sashimi. The best quality nodoguro (Pacific bluefin tuna) and thickly sliced otoro (fatty tuna) are included. The long-aged red vinegar rice and grilled sea urchin are a perfect match. First item: two types of grilled urchin: extra premium ribs and top loin, served with red vinegar rice and a generous amount of wasabi on top. Natural tuna Ootoro seared for 5 seconds. 2 Sashimi - Slices of sashimi - Yuchette of tuna cheek 3 Yaki Uo - Thick sliced Tuna - Grated radish - Salt of Nodoguro - One side of Sea Urchin grilled hard - Shamooseki natural torafugu - Negishio - Big fat tuna ribs - Ishikawa chilled noodles - Thoroughly chilled "Inaniwa Somen" with home made green pepper vinegar and a lot of condiments! Chef Sakai's special dessert - Vegetable chocolate and homemade water yokan
All-you-can-drink course for 90 minutes: beer, highball, shochu, wine, sake, sour, fruit wine" [Sea urchin and salmon roe on top of a bowl of rice] [Seasonal sashimi] [O-toro 5 seconds grilled] We offer the best ingredients of the day. Blissful Seafood Course Menu changes depending on availability1 Item: Blissful bowl of rice topped with sea urchin, salmon roe, and thick slices of seared tororo rice2 Item: Today's sashimi1 or 2 "Tuna and Sea Bream Yukke "3 Item: Sea Tuna with salt and wild torafugu with leek salt4 Item: Grilled yellowtail on one side6 Item: Inaniwa somen noodles to finish7 Item: Dessert Homemade suiyokan jelly with vegetable chocolates
Ordering one serving of these 5 grilled types per person is perfect for those experiencing 'grilled fish' for the first time. A combination of 5 types, for example, premium kalbi... natural bluefin tuna otoro, premium loin... winter yellowtail select... blackthroat seaperch, Spanish mackerel, tiger pufferfish with green onion salt.
We have prepared sushi rice that pairs perfectly with grilled fish, using our unique blend. First, you can enjoy the combination of red sushi rice and grilled fish when you place your order.
We will boldly sear the finest natural bluefin tuna fatty belly.
Enjoy the natural bluefin tuna 'Otoro' lightly seared. Please enjoy it with plenty of wasabi.
Quickly seared medium fatty beef is served. Enjoy it with wasabi or red vinegar dipping sauce.
We grill the surface of the exquisite natural southern bluefin tuna 'Toro'. It has an exceptional fat content and umami that rivals that of true bluefin tuna, with a refreshing richness that is simply delicious.
We will prepare a serving of today's recommendations, including natural tiger pufferfish with green onion salt, one side grilled Spanish mackerel, black throat sea perch, thick-cut grilled fatty tuna, and spicy miso with whelk. For first-timers, it's easy to order this assorted 5 types along with 1-2 pieces of premium kalbi.
You can enjoy locally sourced clams from Mie Prefecture with our special spicy miso and green onion salt. You can order from 1 piece.
This is a 100g local clam marinated in green onion salt sauce. Please squeeze some lemon over it before enjoying.
Enjoy the aged black throat sea perch grilled hot with a secret salt sauce. Please squeeze some 'lemon' over it before eating. Placing it on red sushi rice to make 'Nodoguro rice' will enhance your enjoyment even more.
Natural tiger pufferfish from Oita, prepared with Ishikawa's special green onion salt sauce. The pufferfish is grilled in a way that wraps around the green onions. Many customers are surprised by the taste, which is reminiscent of beef tongue.
We will carefully serve today's selected sashimi.
I washed the kuruma ebi from the live tank. Only the very fresh 'live' ones with excellent texture are used.
We serve a light yukhoe style dish made with rare parts of the day, such as cheek meat, brain, and collar fat.
Not Inaniwa Udon, but Inaniwa Somen. Enjoy the chewy texture of the somen with homemade 'white dashi', 'condiments', and 'homemade green chili vinegar' to your liking.
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