"My first visit to Ishii this year"Currently, the difference between lunch and dinner at Ishii is whether or not they use Takasaka chicken. At lunch, they offer a short course without Takasaka chicken, along with a takeaway bento.【Atmosphere】The restaurant has a Japanese dining ambiance that exudes a sense of luxury.【Torisho Ishii * Today's Omakase Short Course】◉ Steamed Takasaka chicken breast (served with mizuna, young ginger, and yuzu)◉ Chicken breast wrapped in skin.◉ Liver.◉ Takasaka chicken minced omelet.◉ Bonjiri (chicken tail).◉ Chicken wing midsection.◉ Outside skirt.◉ Chicken breast with umeboshi and grated daikon.◉ Takasaka chicken ham salad.◉ Sori (thigh joint).◉ Tsukune (chicken meatball).◉ Takasaka chicken oyakodon (chicken and egg rice bowl).◉ Takasaka chicken keema curry.◉ Lemon granita.【Takeaway (Bento)】◉ Chicken soboro rice.【Food Impressions】As expected, the strength of Torisho Ishii lies in the well-crafted balance and composition of the appetizers and skewers, thanks to Chef Ishii's background at Kimoto. The appetizers are particularly innovative, with new menu items introduced almost every month. Today's omelet and chicken ham salad are perfect examples of this creativity. The oyakodon and keema curry to finish off were rich in flavor and delicious. The mini bento (soboro rice) for takeaway was also tasty. Next time, I’d like to visit for dinner after a long time.【Service】When I came back after a little while, I noticed that all the staff had changed. Perhaps there was a staff transfer due to the opening of a new restaurant (Nabe Sho Ishii).【Others】I’m also planning to visit "Ugaji," a restaurant run by someone who trained at Torisho Ishii and has now opened their own place in Yokohama.It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save the restaurant. Thank you!
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