In early June, I visited Isoda.* Hairy Crab and Fresh Wood Ear Mushrooms The rich flavor of the hairy crab was enhanced by the sauce, making it even more pronounced.* Mackerel Sushi The balance was outstanding. It was served with physalis and okra on the side.* Grilled Natural Eel with Sauce The natural eel was well-marbled and had no unpleasant odor from the fat.* Sashimi of Meita Flatfish and White Squid An incredibly refreshing sashimi dish.* Fried Sweetfish From Lake Biwa. Since they were still small, they served them fried. Instead of the usual wasabi vinegar, they used a sweet sauce and sansho pepper, which complemented the bitterness of the sweetfish perfectly.* Tempura of Corn One of my favorite tempura dishes.* Soup with Shrimp, Winter Melon, and Seaweed A beautifully delicious broth. The shrimp had a rich flavor, and the balance was exceptional.* Grilled Sea Bass Served with wasabi vinegar. The ingredients were so wonderful that they kept it simple, showing their trust in the quality of the ingredients.* Simmered Kamo Eggplant and Small Potatoes A perfect harmony of flavors.* White Sesame Dressing with Fig I prefer this over fig dengaku.* Rice with Young Ginger and Manganji Pepper This was the best takikomi gohan (seasoned rice) I’ve ever had at Isoda! I ended up eating four bowls, haha. The seasoning was just salt, and the aroma from the sautéed Manganji pepper and oil was incredibly appetizing.* Chirimen Jako and Braised Beef with Pickles and Red Miso Soup A classic accompaniment to rice.* Whole Egg Rice I love rice with whole eggs.* Chazuke (Tea Rice) I usually decide between chazuke or onigiri (rice balls) for the final dish.* Melon and Cherries I wish the sweetness had a little more depth...Once again, it was a wonderful experience!
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