Isojiman

We select the finest hamo from the day's market, including those from Amakusa and Awaji. The broth infused with the umami of hamo and the aroma of matsutake is a supreme delicacy representing the flavors of autumn in Japan.

A winter delicacy that can only be tasted at select stores in Tokyo. This fish is well-known in Kyushu but not often heard of in Kanto. That fish is the grouper (ara). We want everyone to experience the true deliciousness of natural grouper! Our shop offers fried grouper, grouper hot pot, and also rare grouper sashimi.

A rich hot pot made with a whole crab served with a thick miso butter. A luxurious winter hot pot. The ingredients are simple: just crab and daikon. Because it is simple, you can fully savor the umami of the crab and the sweetness of the daikon soaked in the broth! It's a dish that crab lovers can't resist! The final rice porridge is incredibly delicious! It has a devilishly addictive flavor. You can add sashimi or grilled dishes to create your own preferred course. Of course, you can also enjoy just the crab hot pot. Hot pots are perfect for the chilly season.

The Seiko Crab (Sekocani, Kobako Crab), which is the female Matsuba Crab, is a highly renowned delicacy among food enthusiasts, known for its rich and delicious flavor that can only be enjoyed during this season. During this time, the Seiko Crab carries eggs. The visible part from the outside is called 'soto-ko' (outer roe), while the red flesh inside the body, which is not yet formed into eggs, is referred to as 'uchi-ko' (inner roe). The outer roe is a crunchy and very tasty delicacy, but especially the inner roe has an incredibly rich flavor, concentrated with the umami of crab that surpasses crab miso. The reason why Seiko Crab is highly valued is not only because it is very delicious, but also because it can only be obtained in limited areas during this season. Please enjoy this seasonal delicacy at least once. *There are various names such as Seiko Crab, Sekocani, Kobako Crab, and Koppe.

This is our pride and joy, carefully shredded one by one at our shop and re-packed into the shell.

Our restaurant offers natural tiger pufferfish sourced from Yamaguchi Prefecture. We have a variety of pufferfish dishes available. If you are interested, please contact our restaurant. Examples include pufferfish skin jelly, tiger pufferfish sushi, pufferfish skin marinated in Matsumae style, sashimi, tiger pufferfish sashimi, fried tiger pufferfish, pufferfish hot pot (pufferfish chiri), grilled pufferfish roe, grilled pufferfish, fin sake, and roe sake.

The king of shirako, grilled shirako from tiger pufferfish. It is shirako with a rich depth and concentrated umami.

This is a proud dish made by marinating the upper body and collar of tiger pufferfish in a soy sauce-based sauce and grilling it with seven spice. Enjoy a different texture compared to fried dishes.

The winter delicacy of natural yellowtail. Natural yellowtail has no excess fat, so you can eat as much as you want without feeling heavy in your stomach. Enjoy the fatty part of this natural yellowtail in shabu-shabu style. [Yellowtail Shabu, Yellowtail Shabu-Shabu]

Izojimanjim's specialty, Abalone, served with steamed abalone and abalone with sea urchin in strawberry sauce.

A representative delicacy of early summer. Summer does not arrive without eating this.

This is a restaurant where you can enjoy the rare Kue hot pot in Tokyo.

A blissful dish that allows you to fully enjoy the flavor of the clam broth that comes into season in spring.

In the San'in region, male snow crabs are called 'Matsuba Crab'. The name varies depending on the area where they are caught. In the Tango Peninsula, they are called 'Maizuru Crab', in Hokuriku they are referred to as 'Echizen Crab' or 'Zuwai Crab', and in the Akita region, they are known as 'Taraba Crab'. The fishing season is from November 6 to around March 20 of the following year.

We receive direct shipments from eel farms in Shizuoka.

Two-color Tessa, a taste comparison. The finest ingredients enjoyed with tiger pufferfish. 'Salt Tessa' eaten with sea urchin and sudachi. 'Monkfish Liver Tessa' adds a new richness to the classic ponzu. This winter, this is the choice! Please give it a try. By enjoying it with sudachi salt, the sweetness and aroma of the saltwater sea urchin and the umami of the pufferfish are further enhanced. Additionally, Tessa enjoyed with monkfish liver and ponzu adds a rich depth to the pufferfish, providing a new sensation. Please give it a try.

Premium Nodoguro from Shimonoseki, Yamaguchi Prefecture. The grilled Nodoguro is known for its exquisite fat, often referred to as the 'toro' of white fish, and when grilled, it releases a rich umami flavor throughout. To allow you to savor the natural taste of the ingredient, it is simply served grilled with salt.

A5 rank top quality Black Wagyu is cooked at low temperature to lock in the juices. It's a hidden popular menu item of 'Isojiman', not just fish.

Nodoguro, known for its rich and refined fat, is often referred to as the 'toro of white fish.' When grilled, the umami flavor of the entire fish is released. This exquisite sashimi features the skin of the nodoguro lightly seared, enveloping it in a fragrant aroma.

Appetizer - Three specially prepared dishes, today's recommended dish, a special course limited to the counter that evokes the seasons.