Honestly, it's disappointing that this renowned restaurant is set to close at the end of 2026. Before it shuts down, I made a reservation for a weekday lunch the day before its 10th anniversary at Nabeno-Ism.Located within walking distance from Asakusa Station, this charming house overlooks the Sumida River, where Chef Yuichiro Watanabe showcases his culinary skills. With an impressive 21-year tenure at Joel Robuchon, including 11 years as Executive Chef at the Ebisu branch, he maintained three Michelin stars for nine consecutive years from the first edition of the Michelin Guide Tokyo until 2015. He opened this restaurant in 2016, merging his culinary philosophy with the food culture of Edo and Komagata. Currently, it holds one Michelin star in the Michelin Guide Tokyo 2026 and is recognized as a Bronze selection on Tabelog. It is scheduled to close at the end of 2026, marking its 10th anniversary.On this day, I enjoyed the "Menu Koma-Gata" priced at JPY 20,000. One particularly impressive dish was the soba dumpling made with buckwheat flour from Ryogoku's "Edo Soba Hosokawa," lavishly layered with sweet shrimp and caviar. The unique creamy texture, combined with a jelly made from Rishiri kombu, sweet shrimp, caviar, vodka cream, and Amagi wasabi, created a beautiful harmony of Japanese and French flavors. The pairing with Japanese sake "Morishima" was surprisingly perfect.The summer specialty featured sweetfish. In 2026, it included grilled sweetfish with rice flour, marinated mi-seshe, and an 11-year-aged sweetfish pâté, allowing for a diverse tasting experience. The dish captured the essence of summer with the inclusion of cucumber, wasabi, and kiwi, embodying bitterness and freshness.The main course included swordfish, inspired by the southern French region of Barigoule, and the Aichi duck was cooked to perfection.The first dessert was a Crème d'Ange made with Saint-Maure Blanc, accompanied by American cherries and a granita of bay leaf and Kirsch. It was refreshingly light with a delightful balance of sweetness and acidity. The second dessert featured nougat glacé, paired with a financier infused with burnt butter and a lavender-scented almond ice cream, offering a contrasting nuttiness and a fragrant finish.From collaborative snacks with nearby long-established shops to petite sweets inspired by Nihonbashi's "Bach Coffee" and Komagata, the entire experience consistently reflected the significance of dining in this location rather than in Ebisu.With overwhelming techniques honed at Robuchon as a foundation, this unique French cuisine elevates Edo's food culture into his own culinary art. It's truly a shame to see this restaurant close.Menu Koma-Gata JPY 20,000◾️ Collaborative snacks with nearby long-established shops◾️ Gazpacho with Daei watermelon and fruit tomatoes◾️ Soba dumpling made with buckwheat flour from "Edo Soba Hosokawa"◾️ Sweetfish 2026◾️ Kanagawa Prefecture swordfish◾️ Aichi duck from Toyohashi◾️ Crème d'Ange◾️ Nougat glacé◾️ Bach Coffee mini desserts———————————————————————Thank you for reading my review.If you're interested in this restaurant, please bookmark it by clicking the "Save this restaurant" button below!♪———————————————————————
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