During Golden Week, I visited Nabeno-Ism to celebrate my wife's birthday. Since it was lunchtime, we chose the Koma-Gata course (JPY 20,000). I heard that this 10-year-old restaurant will be closing at the end of the year, so this was my first visit.I’ve attached photos of the menu from that day. You can really feel the chef's creativity, incorporating elements of old Edo with the use of monaka and buckwheat flour.The signature sobakaki was a luxurious treat. My favorite dish featured squid paired with aioli sauce and sushi vinegar made from sherry vinegar, accompanied by marinated wild garlic and confit cherry tomatoes. The fish dish was a moist sea bream from Akashi, prepared with a light touch using gari, grapefruit, and rosé champagne.For the main course, we had Aichi duck served with a tapenade sauce made from fuki no tō and Daidokoro natto. It was delicious, though not quite exceptional.We received a celebratory plate, took commemorative photos, and the dessert was very satisfying as well.I will definitely return to experience the seasonal changes.
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