I was invited by Sakura, who has a deep love for Nabeno-Ism.Nabeno-Ism, opened in 2016 by Chef Yuichiro Watanabe, who served as the executive chef at "Joël Robuchon," is a restaurant that was originally intended to close after a decade.It is said that it will close its doors at the end of this year, 2026.Chef Watanabe aims to create a fusion of French cuisine and Edo food culture.In this extremely original world, he features "soba-gaki" made from buckwheat as a specialty and incorporates Daidokoro natto into his sauces.Each dish is meticulously crafted, showcasing the incredible effort that goes into them.Moreover, he provides thorough explanations for each dish with great care.One luxurious dish included caviar and fresh sea urchin. What’s this underneath? It was soba-gaki.Even when it comes to ingredients that some may not prefer, he handles them with great care (especially for Sakura).He ensures to explain each dish as it is served, demonstrating wonderful consideration.Chef Yuichiro Watanabe greets each table with a smile, which adds to the warm atmosphere.This was my second visit.My first visit was seven years ago when Sakura surprised me with a birthday celebration, and I received a beautiful sugar rose that I will never forget.On the bus ride home, I reflected on how the dishes at Shuzenji Asaba, which focus on utilizing ingredients, are truly the opposite of this experience.Thank you, Sakura, for the difficult reservation at the special third-floor counter seat by the window.We were blessed with good weather, enjoying views of the Sumida River, Tokyo Skytree, the yellow clouds of Kirin Beer, and the passing water buses, making for a refreshing three and a half hours.I had a wonderful time.(◕ᴗ◕✿)(☆▽☆)
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