Izumiya

We serve slightly expensive ingredients in bite-sized portions to ensure that our customers do not feel burdened. It's about quality over quantity, and just one bite will make you say, 'Delicious!' A reward for a day of hard work? Enjoy a 'Bite of Luxury'...

From Kumamoto Amakusa, we have received the golden eel that shines brightly. The flesh, raised in the rich inland sea, is tender and is particularly treated as a high-end fish even in Toyosu. The carefully deboned white flesh is rich in flavor, and it melts in your mouth. At Izumiya, we serve live eel. As soon as an order is placed, we debone and blanch it. Just like with steak, the way we blanch it varies each time depending on the size and taste of the eel that day. By cooking it, the elegant sweetness of the eel increases. And served with plum paste and wasabi... While most restaurants serve it this way, at Izumiya, we also provide a dipping sauce called 'grilled sake' on the side.

We have received natural sweetfish from Aichi. Of course, freshly caught sweetfish is best enjoyed grilled with salt over charcoal right on the spot. *This season has ended. Additionally, we have sweetfish that has been opened and dried. The fragrant aroma and concentrated umami are present. It pairs exceptionally well with sake and shochu.

We source the finest quality from Aomori. It features a unique sliminess and a crispy texture, with a smooth and pleasant throat feel. This ingredient is truly unique to Japan during this season. Please enjoy it with our homemade 'Junzai Vinegar'. *This season has ended.

Eggplant and oil pair very well, and cooking them with oil, whether frying or grilling, adds richness to their mild flavor. This cool stew is also fried in oil to enhance its richness, then simmered in broth after removing excess oil. Additionally, compared to regular eggplants, the flesh is firmer, resulting in less oil absorption and a lighter finish. The thick and creamy texture, along with the broth that bursts out, is delightful, and the refreshing aroma of the grated yuzu added at the end is also pleasant. *Coming soon.*

During this season, young sweetfish begin to appear, signaling the arrival of spring along with bamboo shoots and wild vegetables. The refreshing aroma reminiscent of watermelon is a unique flavor of sweetfish, also known as 'fragrant fish.' At this time of year, the sweetfish can be eaten whole from head to tail, and the slight bitterness of the innards combined with the fresh aroma makes you truly feel that 'spring has come.' Enjoy it as tempura with 'homemade silk salt.'

When legumes are shelled, their flavor diminishes every second. By grilling the thick pods until they are charred on the outside, the insides become steamed and incredibly flavorful.

Strawberries, peaches, figs, pears, grapes... mixed with ripe fruits, baby greens, new onions, and sesame, dressed with homemade dressing. Pairs well with rosé wine or slightly tangy sake. *The photo shows a strawberry salad (new onion dressing).

We receive fresh oysters from various regions across the country, including Akkeshi in Hokkaido, Shiriuchi in Hokkaido, Aioi in Hyogo, Yamada Bay in Iwate, and Kujukushima in Nagasaki. They come in various sizes and shapes, but all are creamy and rich in flavor, known as the 'milk of the sea.' Simply squeeze some lemon on them...

This is fresh sakura shrimp that can also be eaten as sashimi. However, when it comes to raw, the sweet shrimp, botan shrimp, and kuruma shrimp are superior. On the other hand, when it is made into tempura, the tables turn. It is understandable why it is called the 'King of Tempura' and 'Exquisite Tempura' when you taste it.

Duck minced meat is kneaded until it becomes a paste, using yam as a binding agent to create duck meatballs. After numerous trials and errors, we have developed a proud meatball with excellent taste, texture, and flavor. The dipping sauce for the soba is made based on the broth used to make the meatballs, resulting in a rich flavor. You can experience the difference in texture between the duck breast and the fluffy duck meatballs, along with the aroma of Kujo green onions, long green onions, and water celery, as well as the flavor of yuzu. The hot dipping sauce contains many elements that stimulate the five senses. *Available for two servings or more.

Fuki no Tō, Taranome, and Yama Uka are mountain vegetables that allow you to feel the essence of spring. We have sourced natural Fuki no Tō from Ehime. The size, aroma, and refreshing bitterness... each aspect is different from greenhouse-grown varieties. Please enjoy the 'bitterness' that is the essence of mountain vegetables in tempura. *This season has ended.

Nowadays, among the many vegetables available year-round, bamboo shoots, matsutake mushrooms, and wild vegetables are the only ones that are available only in their respective seasons, making them 'rare vegetables that allow you to feel the season.' They are served with a combination of wakame seaweed, simmered, in a clay pot rice, and grilled with cod milt, garnished with plenty of sansho leaves, along with homemade butterbur miso... *This season has ended.

This is already a winter specialty of Izumiya. The belly of the yellowtail is called 'Buri Toro' and is the highest quality in sashimi. This simple dish is enjoyed by lightly cooking the Buri Toro with mizuna and serving it with homemade ponzu and momiji oroshi. There is no need for further explanation. Please try it at least once! *This season has ended.

Grating lotus root and carefully kneading it over heat gives it a texture similar to mochi. This mixture is then placed in a mold, steamed, and left to cool and set overnight. Once an order is received, it is cut into bite-sized pieces, deep-fried to achieve a crispy exterior and a chewy interior. The thick sauce, along with scattered 'bubu arare' adds an accent, making it a heartwarming dish. *This season has ended.*

Ibara crab is not widely known across the country due to its unstable and low catch volume, but it is a sweet and delicious 'phantom crab.' The inner roe (immature liquid eggs) obtained from the female crab is salted to create a 'highest quality' delicacy. It has a vibrant orange color and a rich, creamy flavor, making it the queen among crab inner roe. The aftertaste is refreshing, making it perfect as a side dish for sake.

Ebiimo is a type of taro that stands out for its deliciousness. It is a specialty of Kyoto and an essential winter ingredient in Kyoto cuisine. Every year, we receive direct shipments from Farm Shinkai, and the quality is truly unmatched in terms of taste and appearance. Many customers eagerly await this ebiimo, and once you try it, you will surely understand its deliciousness. We serve the ebiimo, which has been gently simmered in dashi, dusted with flour, deep-fried, and finally topped with a silver sauce. It has a completely different texture and sweetness compared to regular taro... Please experience the 'sweetness born from the power of nature,' not the sweetness from sugar or seasonings. *This season has ended.

Carefully prepared monkfish liver has been finished to a moist texture. The typical method involves steaming for about 20 minutes, but at Izumiya, we use a 'water bath' method instead. We do this without bringing it to a boil, slowly cooking it at around 68 degrees. It's just like making 'onsen tamago' (hot spring eggs)... Right after it's done, it's so soft that you can't pick it up with chopsticks, and when cooled and set, it becomes moist like cream cheese. Please enjoy the melting texture in your mouth, paired with our homemade ponzu jelly that has a hint of spice. *This season has ended.

Classic lightly boiled 'Shirako Ponzu' with momiji oroshi, delicate silver sauce and creamy texture 'Shirako Chawanmushi', slowly grilled with a brush of soy sauce for a fragrant 'Grilled Shirako with Sudachi' (left photo), etc... *This season has ended.

The ginkgo at the beginning of autumn is a beautiful green color, and when fried, it becomes an even more vibrant jade color. The shell is soft, and the thin skin inside can be easily peeled off. The flesh is elastic, has a chewy texture, and offers a hint of sweetness. As the season passes and it gets colder, the color gradually turns yellow. Nevertheless, the chewy texture can still be enjoyed. *This season has ended.

Grilled matsutake, foil-baked, and various types of takikomi donabe rice are available, but the top recommendation is the seasonal specialty of Izumi and autumn, 'Hamo (pike eel) and matsutake in a teapot stew.' The broth made from hamo bones and the aroma of matsutake create a luxurious flavor. *This season has ended.

Thinly sliced matsutake mushrooms, usually 2 to 3 pieces, are often found in dobin mushi, but it is essential for the matsutake to stand out more for it to be a true dobin mushi. At Izumiya, we cut the matsutake thickly so that you can enjoy not only its aroma but also its texture. Additionally, the compatibility with hamo is exceptional, allowing you to savor the sweetness of the hamo. While there are colorful dobin mushi with white fish, ginkgo nuts, and kamaboko, just 'matsutake, hamo, and mitsuba' is more than enough. This is the 'true dobin mushi.' The deliciousness of the trinity is right there. When you enjoy the broth, squeeze a little sudachi... I believe you will be very satisfied. *This season has ended.

We serve a whole, plump Pacific saury grilled with salt. So, what makes it ultimate? Let me explain. First, we remove the backbone and take out the small bones using a bone remover, then we steam the innards (liver) in sake and strain it into a paste, which we spread on the part where the liver originally was. This way, you can enjoy the aroma and slight bitterness of the liver as well. But that's not all. The removed bones are made into 'bone crackers,' and the head is opened and dried to make dried fish. You can enjoy every part without waste. The tender flesh and crispy bone crackers... you can savor a whole fish to your heart's content. Truly, this is the 'Ultimate Grilled Pacific Saury,' and it is worth tasting. *This season has ended.

Creamy autumn eggplant grilled to a fragrant finish, paired with chewy fresh wheat gluten. A rich broth with five types of mushrooms... perfect for the upcoming chilly season to warm you up. The scattered 'bubu arare' adds an accent. *This season has ended.

The gourmet 'Kitauji Rosanjin' said, 'The excessive use of sugar destroys the different flavors that each person possesses and completely distorts the essence. Today's cooking, which claims to be delicious just by adding sugar, shows an extreme decline in taste.' Indeed, Rosanjin Style Sukiyaki is not sweet. The so-called typical 'sukiyaki' uses sugar and has a sweet and savory flavor. However, as mentioned earlier, Rosanjin extremely disliked the common method of using sugar. The beef is grilled and seasoned with sake, a tiny amount of mirin, and soy sauce, then topped with grated daikon to eat. This is said to be the sukiyaki that Rosanjin enjoyed. At Izumiya, we slightly arrange it and serve it with onions and grilled tofu. You can enjoy the original umami of the beef and the natural sweetness of the onions, and when eaten with grated daikon, it is not heavy and can be enjoyed refreshingly. It also pairs well with dry sake.

Every year, we receive the thickest asparagus from Aizu, which is the best in Japan. Compared to regular green asparagus, it requires more care in cultivation and is less commonly available. *This season has ended. Grown using a method called blanching, it has no grassy taste, is soft and juicy, and allows you to fully enjoy the sweetness of the asparagus. Enjoy it fried together with green asparagus. *This season has ended.

The broad beans are boiled and carefully strained, then made into the skin of the manju. Inside the moist manju, there is chicken soboro. Finished with a silver sauce, enjoy the aroma of the broad beans and the subtly sweet chicken soboro. The vibrant presentation of 'green color' includes the dishware and accompanying greens. While the taste is of course important, perhaps due to its round shape, it is especially popular among female customers. It is also featured in 'Hachioji Book,' and many customers have visited after seeing it. *Around June

Sliced duck breast cut into easy-to-eat pieces, briefly boiled, and mixed with aromatic vegetables like myoga and kaiware, along with grated daikon, creating a salad-like appetizer. The pleasantly sharp wasabi pairs perfectly as a snack with drinks.

A whole large shrimp is gently wrapped with chicken tender, shiitake mushrooms, and perilla leaves in a skin. This dish can be considered a representative of 'shrimp cuisine' that is different from tempura and shrimp fry.

The white fish is carefully ground until it becomes creamy, then combined with a base made from egg yolk. Seasonal vegetables such as carrots, burdock, and mushrooms are finely chopped and mixed in generously, then stuffed into fried tofu pouches. The broth from the fish and vegetables creates a rich and flavorful dish.

The chicken wings, simmered for over 20 years in a continuously replenished lard, are like aged ham. They are pan-fried to a crisp, with the aroma of garlic, easy to separate from the bone, and a perfect balance of saltiness... each aspect is exceptionally delicious. Please enjoy them boldly by hand, without using chopsticks. Adding mustard enhances the flavor even more. *We are currently closed.*

Based on a recipe from Taiwan, we have improved it multiple times to make it delicious. The finely chopped dried shrimp is probably the key point? Served with our homemade sauce that has the acidity of vinegar and the accent of chili oil. *We are currently closed.*

A selection of cheeses from France and Denmark, among others. We also offer a blue cheese that even those who dislike blue cheese will find 'delicious'.

Includes bamboo shoots and fried tofu, sakura shrimp, butterbur and fried tofu, homemade dried young sardines with pepper, and a variety of spring ingredients that change daily. After all, freshly cooked rice is the most delicious!

Homemade dried young sardines with sansho pepper, or lightly with onigiri or ochazuke. How about trying the popular 'Homemade Nuka Pickles Assortment' with pickled yam?

Yamagata soba made with 88% buckwheat flour is boiled firmly. The trick to enjoying soba deliciously is to dissolve wasabi in the soba dipping sauce and apply it directly to the soba as if eating sashimi, and as the saying goes, 'three udon, five soba,' instead of taking a lot with chopsticks, take about five... Also, when you rhythmically bring it to your mouth, it looks wonderful as you say, 'Hmm, that's stylish.' *Available for two servings or more.