Isowaka

Itaya clams, similar to scallops, are marinated in vinegar. The texture is also similar to scallops. The perfect sweet and sour flavor spreads in your mouth.

The baby sardines are simmered carefully for 7 hours without using a pressure cooker, resulting in a very tender and beautiful finish. The sweet long red peppers and sansho pepper provide a wonderful accent.

Enjoy Nameko mushrooms, abalone, and mitsuba with ponzu sauce. The dish contains plenty of Nameko mushrooms and large abalone pieces! The homemade ponzu sauce from the restaurant has a refreshing aftertaste, making it a very luxurious dish.

Mushi Dashi is a dish where you enjoy the aroma of the ingredients that have transferred to the broth rather than eating the ingredients themselves. First, open the lid and enjoy the aroma, then squeeze the sudachi and taste the broth. It has a very comforting and gentle flavor.

The mackerel is very thick and the more you chew, the more you can taste the sweetness of the mackerel. Chinese cabbage sushi may not be very familiar, but it is very crunchy and goes well with vinegared rice! The flavor of the sudachi is also rich. The sushi is hand-pressed at body temperature, so it melts in your mouth like cotton candy.

Enjoy a luxurious sushi made with Manganji Togarashi, also known as the 'King of Togarashi'. We use red vinegar rice fermented with sake lees for a fragrant touch. As soon as you put it in your mouth, you'll feel the aroma rising through your nose. Not too spicy, it pairs perfectly with the vinegar rice.

A refreshing soup with plenty of vegetables. The slimy texture of yam and okra creates a unique sensation. You've never tasted anything like this before with its smooth finish! Please enjoy this special dish!

A luxurious dish where scallops and sea urchin mixed with miso are generously placed on top of tuna. With just one bite, you can enjoy the thick and delicious tuna filling your mouth! This level of luxury can only be found at Isowaka!!

Grilling a whole turban shell is already luxurious, but this dish also uses premium minced meat. The presentation of grilling it on a plate is also a highlight. The aroma of the sea, the texture, and the savory taste of soy sauce stimulate the appetite.

This sushi is eaten with Tori-gai and mustard. The mustard enhances the sweetness of the Tori-gai without being too sharp. The four types of sushi have excellent texture, and the more you chew, the more sweetness comes through. The balance with the shari (sushi rice) is exquisite.

Enjoy three different ways of eating Otoro (fatty tuna) - with salt, wasabi, and as is. First, you will try it with salt. Eating it in a way that the salt hits the upper palate will make the salt burst with a punch!! The salt enhances the sweetness of the Otoro! Next, you will try it with wasabi. Despite the generous amount of wasabi, it is not very spicy as freshly grated wasabi is used! The combination of Otoro and wasabi brings out the sweetness of the Otoro and leaves a refreshing aftertaste♪ Lastly, dip it in soy sauce and enjoy it as is. As soon as it enters your mouth, it disappears due to the warmth of your tongue. This is a dish that we highly recommend you try!

This is not your ordinary chawanmushi. The smoothness that melts on your tongue the moment you put it in your mouth! Luxuriously filled with matsutake mushrooms, and the yuzu miso adds the perfect touch to the amazing flavor. Some people come specifically for this unbelievably smooth chawanmushi! It's the head chef's pride and joy!

The tomatoes that have been marinated for a week are very sweet. We focus on vegetables because we are particular about them!!

This dish is deep-fried once and then marinated for 3 days, so the flavor is deeply infused and exquisite. It has a refined taste with a pleasant aroma of perilla leaves.

Flounder sushi topped with maple leaves and green onions, served with ponzu sauce. The texture is chewy and sweet, with the spicy-sweetness of maple leaves perfectly complementing it!

When you chew it slowly, the sweetness of the well-exercised muscular fat spreads in your mouth. It is served with shrimp salt made by combining cherry shrimp and coarse salt from the Genkai Sea. Nigiri served with salt allows the aroma of cherry shrimp to escape from the nose, enhancing the sweetness of the engawa with salt.

This soup contains a whole sea bream head! It is seasoned only with salt, but the broth from the sea bream gives it a very gentle flavor. Of course, the sea bream meat is also exquisite!

When it comes to this season, it's all about Pacific saury! Being in season, it is quite delicious♪ Enjoy it with ginger and green onions. It goes really well with ginger!

A shellfish caught in Rikuzentakata, similar to a turban shell. It is a valuable shell that is not easily eaten!! It is thick and elastic, very soft, and the sweetness comes out more as you chew!

Shinko is a fish highly valued in the Kanto region, where the taste is largely determined by the preparation, testing the skills of the artisan! It has many bones and requires time-consuming preparation, leading some shops to not handle it. Thanks to the meticulous work of Iso Waka, a very soft and delicious Shinko nigiri is created!!

The conger eel, prepared from scratch, is infused with the soul of the artisan. It is cooked with great care, resulting in a very fluffy texture. It is marinated in a flavorful sauce, allowing the taste to penetrate all the way through the flesh, making it very delicious. Enjoy♪

Luxuriously seared squid is very tender and easy to eat. The searing enhances the flavor, and the moderate acidity of the plum paste on top pairs very well!

Tamago Nigiri, made by carefully cooking eggs over time, is sweet and very fluffy. The thinness is just right, and you can taste the flavor of the sushi rice well. This tamago has a hidden taste... You've never tasted such a tamago nigiri before! It's incredibly delicious!

It is very crunchy, and the sweetness spreads in your mouth as you chew. The sauce enhances the deliciousness even more!

You can enjoy the luxurious part of the tuna belly that is only a little bit. It is a rare part that is not easy to eat! The flavor is enhanced by pickling.

The head part is seasoned with mustard. The sweetness of the turban shell spreads as you chew, and it goes very well with the spiciness of the mustard! The tail part is enjoyed with sauce. Here too, you can feel the original umami.

Tuna sushi is a delicious dish that is dipped in soy sauce with plenty of oil floating on the soy sauce, making it incredibly tasty.

This is not your ordinary steamed dish!! The moment it enters your mouth, it disappears because it is so smooth! This dish will make you realize that you have never experienced a steamed dish with such a texture before. We use plenty of shirako for a luxurious touch! The smoothness of the shirako perfectly complements the smoothness of the steamed dish♪

Enjoy three different ways of eating Otoro (fatty tuna) - with salt, wasabi, or as is. First, try it with salt. Eating it in a way that the salt hits the upper palate gives a punch as the salt bursts!! The salt enhances the sweetness of the Otoro! Next, try it with wasabi. It may seem like a lot of wasabi, but since freshly grated wasabi is used, it's surprisingly not very spicy! The combination of Otoro and wasabi brings out the full sweetness of the Otoro and leaves a very refreshing aftertaste♪ Lastly, dip it in soy sauce and enjoy it as is. The moment it enters your mouth, it disappears due to the warmth of your tongue. This is a dish that we highly recommend you try!

Kanpyo Maki is a dish that can be eaten in a well-balanced manner at the end. It is a quite elaborate dish. Those in the know always eat this Kanpyo Maki. It is very soft and goes very well with the aroma of seaweed!

A very fluffy and Isowaka's proud handmade castella! It melts in your mouth the moment you put it in. It's a taste that cannot be imitated by others!

Fatty tuna, ark shell, red leg shrimp, ark shell string, sea urchin scallop, kawahagi with liver, whale, topped with salmon roe on a squid tentacle, flatfish for 3000 yen

Inside: Kinshi Tamago, Shrimp, Eel, Shiitake Mushroom, Perilla Leaf, Cucumber, Egg, Crab Stick 650 yen

Tuna, Squid, Yellowtail, Sea Bream, Salmon, Shrimp, Eel, Salmon Roe for 1000 yen

Enjoy three ways of eating Otoro (fatty tuna) - with salt, wasabi, or as is. First, try it with salt. Eating it so that the salt hits the upper palate gives a punchy burst of flavor!! The salt enhances the sweetness of the Otoro! Next, try it with wasabi. It may seem like a lot of wasabi, but since freshly grated wasabi is used, it's surprisingly not very spicy! The combination of Otoro and wasabi brings out the full sweetness of the Otoro, leaving a refreshing aftertaste♪ Lastly, dip it in soy sauce and enjoy it as is. The moment it enters your mouth, it quickly disappears at the temperature of your tongue. This is a dish that we highly recommend you try!