泉や

We serve slightly expensive ingredients in bite-sized portions so that they do not burden our customers. 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 boned 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 will bone it 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, the freshest 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 sun-dried. The fragrant aroma and concentrated umami are present. It pairs exceptionally well with sake and shochu.

Eggplant and oil pair very well together, adding richness to the mild flavor when grilled or fried. This cool simmer is also fried to enhance the 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 with broth that bursts out, along with the refreshing aroma of the grated yuzu added at the end, is delightful.

During this season, young sweetfish begin to appear, signaling the arrival of spring along with bamboo shoots and mountain vegetables. The juicy 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 slightly bitter taste of the innards combined with the refreshing aroma makes you truly feel that 'spring has come.' Enjoy it as tempura with 'homemade silk salt.'

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 car shrimp, peony shrimp, and sweet 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.

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 this 'highest quality' delicacy. With its vibrant orange color and rich, creamy flavor, it is the queen among crab inner roe. The aftertaste is refreshing, making it perfect as a side dish for sake.

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 aromas 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.

We source the finest quality from Aomori. It features a unique sliminess and a crunchy texture with a smooth finish. This ingredient is truly unique to Japan during this season. Enjoy it with our homemade 'Junzai Vinegar'. *This season has ended.

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. *This season has ended.

Fuki no Tō, Taranome, and Yama Uonaka 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 during 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 grade for sashimi. This simple dish is enjoyed by lightly cooking the Buri Toro with mizuna and serving it with homemade ponzu sauce and grated daikon. 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 creates 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 and 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.*

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 Celsius. 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 along 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 fragrant soy sauce '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 turns into a 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-grilled, 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.

Dobin mushi with 2-3 slices of thinly sliced matsutake is common, but it is the strong presence of matsutake that makes it 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 pairing with hamo is exceptional, allowing you to savor the sweetness of the hamo. While there are colorful dobin mushi with white fish, ginkgo, 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'm sure you will be 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 use a bone picker to take out the small bones, 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 a 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's 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 your heart. 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 radish. This is said to be the sukiyaki that Rosanjin ate. At Izumiya, we slightly arrange it by serving 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 pairs well with dry sake. *We are currently closed.*

Every year, we receive the thickest asparagus from Aizu, which is the best in Japan. Compared to regular green asparagus, it requires more effort to cultivate 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 particularly popular among female customers. It has also been featured in 'Hachioji Book,' and many customers have visited after seeing it. *Around June

Sliced roast 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 holding them in your hands instead of using chopsticks. They taste even better with mustard. *We are currently closed.*

Based on a recipe from Taiwan, it has been improved multiple times and has become delicious. The finely chopped dried shrimp is probably the key point? Served with 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 dried baby sardines with shiso, ginger with fried tofu, sweetfish with edamame, conger eel with sansho pepper, and seasonal ingredients for summer, changing daily. After all, freshly cooked rice is the most delicious!

Homemade dried sardines with sansho pepper or lightly seasoned onigiri or ochazuke. How about trying our popular 'Homemade Nuka Pickles Assortment' with pickled nagaimo?

Yamagata soba made with 88% buckwheat flour is cooked firmly. The trick to enjoying soba deliciously is to dip it directly into the soba sauce with wasabi, like you would with sashimi, and as the saying goes, 'three udon, five soba,' instead of taking a lot with your chopsticks, take about five strands... Also, when you eat it rhythmically, it looks wonderful as you say, 'Hmm, that's stylish.' *Available for two servings or more.