I recently visited the renowned Japanese restaurant "Ippongi Ishibashi" in Hirao after a long time.This time, I enjoyed a counter seat, savoring delicious dishes while engaging in conversation with the chef, making for a truly wonderful experience. The second floor also has private rooms, which is great for different occasions and group sizes.◯ Winter Melon and Grilled Eggplant with Soft-Shelled Turtle JellyThis dish features winter melon and grilled eggplant at the perfect temperature for a hot summer day, topped with soft-shelled turtle jelly. The refreshing flavor of the broth made it a delightful start to the course.◯ Corn ChawanmushiA chawanmushi made with freshly shaved bonito flakes, showcasing the deliciousness of the corn. The umami from the bonito broth seeps into your body, while the crunchy zucchini and the fluffy texture of the corn create a gentle sweetness that pairs beautifully with the broth.◯ SashimiSashimi of Meichidai from the Goto Islands and Kuruma Ebi from Amakusa. The refined flavor of the Meichidai combined with the firm texture of the Kuruma Ebi was exquisite.◯ Sushi (4 pieces)- Stone Bream from Hirado, Nagasaki, aged for 3 days.- Horse Mackerel from Genkai-nada.- Kohada.- Tuna from Shiozumi, marinated in soy sauce, featuring both lean and fatty parts.◯ Hamo (Pike Conger) SashimiSashimi of Hamo from Nakatsu, Oita. The delicate texture of the fish spreads like a blooming flower, enticing the appetite. The clear umami of the Hamo and its tender, melt-in-your-mouth quality pairs wonderfully with the plum sauce.This was a supreme dish.◯ Tempura of Sweetfish, Fig, and Small PotatoesTempura featuring sweetfish from Lake Biwa, figs, and small potatoes. The heads and bones of the sweetfish are deep-fried, making for a snack-like experience. It was topped with a bonito broth sauce.The fluffy texture and slight bitterness of the sweetfish, the sweetness of the figs, and the creamy, fluffy texture of the small potatoes all harmonized beautifully. The refined umami of the bonito sauce added to the lightness of the tempura.◯ Tokoroten (Agar Jelly)Tokoroten, a summer delicacy, served with okra and pickled myoga, along with sea snail from Genkai-nada. The slimy texture of the okra enhances the smoothness of the Tokoroten, while the refreshing flavor of the myoga adds a nice touch. Overall, it was a wonderfully refreshing dish.◯ Black Abalone Stewed in KudzuBlack abalone from Chiba, stewed with vegetables including white and red yams and Manjanji peppers. The abalone was tender yet firm, releasing its umami with every bite. The crunchy texture of the yams and peppers was also delightful. The liver of the abalone had a rich flavor that paired perfectly with Japanese sake.◯ Shimabara SomenDelicious Shimabara somen served with broth. It was enjoyable to slurp, and the refreshing acidity of the sudachi was irresistible.◯ Hamo Fry with Egg and Rice Bowl◯ RiceYou can choose the rice size from S to L, but I recommend the L size if you can handle it. Additionally, you can refill the rice, and I ended up having about four bowls with bonito flakes and katsuobushi! The crispy coating of the hamo fry and its tender texture were incredibly delicious, and the combination of egg and rice was a guaranteed hit. Both the bonito flakes and katsuobushi were enhanced with a touch of soy sauce, which was another perfect pairing. Personally, I was hooked on the cheesy richness of the bonito flakes.◯ Peach Ice CreamA creamy yet crisp ice cream that captures the essence of the season.◯ Shiratama ZenzaiShiratama zenzai paired with matcha, providing a comforting taste of traditional Japanese sweetness.Once again, I was able to enjoy a variety of seasonal dishes, and I had a delightful time chatting with the chef and the staff. It’s a space that makes me want to return soon.I’m already looking forward to my next visit!
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