Isoda (礒田) Tokyo

- Niigata Hair Crab, Wood Ear Mushrooms, Okahijiki- Aji (Horse Mackerel) Sushi, Okra, Hōzuki (Chinese Lantern Plant)- Aomori Ogawara Lake Natural Eel- Makogarei (Flatfish), Shiroika (White Squid)- Fried Sweetfish from Lake Biwa- Corn- Kuruma Ebi (Tiger Prawn), Junsai (Water Shield), Winter Melon, Soup- Salt-Grilled Suzuki (Sea Bass) with Tadezu (Japanese Pepper Vinegar)- Kamo Eggplant and Small Potatoes Simmered Together- Fig with White Soybean Curd- Rice with Young Ginger and Manganji Pepper- Cherries and Melon Less

Isoda is a Japanese restaurant located in Ningyocho, where Chef Takuto Isoda honed his skills for about eight years at Shinbashi Hoshino.I tried the early summer menu, which included:- Niigata Hairy Crab with Wood Ear Mushrooms- Horse Mackerel Sushi with Okra and Hōzuki (Japanese Lantern Plant)- Aomori Wild Eel- Akashi Flatfish Sashimi- Fried Sweetfish- Fried Corn- Prawn with Water Shield and Winter Melon Soup- Grilled Sea Bass with Salt and Wasabi Vinegar- Kamo Eggplant and Small Potatoes Simmered Together- Fig with White Sesame Dressing- Manganji Pepper with Young Ginger Rice- Steamed White Rice- Soft-Shelled Turtle Broth with Rice Porridge. Less

I visited Isoda in Ningyocho.I was invited by a friend who always introduces me to wonderful places. Just based on their recommendation, I knew I was in for a treat, and I truly enjoyed the fantastic dishes this time as well.Each dish was meticulously prepared, showcasing the quality of the ingredients while also having a distinct personality. The balance of flavors was excellent, allowing me to enjoy my meal with a high level of satisfaction until the very end. Everything was delicious, and I even had about five servings of the rice to finish off!Among the restaurants I've visited recently in the same price range, this one stands out for its high level of satisfaction, and I can confidently recommend it to others. There are many places I want to revisit, but this has become one of my top priorities. I look forward to coming back in a different season. Less

The number one disciple of Hoshino is gradually creating more original dishes, and the vibe is changing from Hoshino's style. The light seasoning is quite pleasant. The initial Hairy Crab is beautifully paired with Okahijiki and wood ear mushrooms, creating a delightful dish. The white miso with figs is simply outstanding.With an increasing number of disciples, it seems that a day may come when a renowned restaurant emerges from Isoda.◆ Niigata Hairy Crab, Okahijiki, and wood ear mushrooms ◆ Kyoto Horse Mackerel Sushi, Hōzuki ◆ Aomori Eel ◆ Akashi Meita Karei, Cucumber Flower ◆ Lake Biwa Sweetfish Kara-age, Sansho Pepper ◆ Corn Tempura ◆ Sweet Shrimp, Water Shield, and Winter Melon Soup ◆ Grilled Sea Bass with Salt and Tade Vinegar ◆ Braised Eggplant and Young Potatoes ◆ White Miso with Figs ◆ Manjūji Pepper and Young Ginger Rice ◆ Rice, Beef Shigure, and Dried Sardines ◆ Whole Egg Rice with Katsuobushi ◆ Cherries (Benishūhō), Mask Melon Less

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! Less

【Course】☆ Hair Crab, Wood Ear Mushrooms, Okahijiki with Dashi Sauce ☆ Aji Sushi, Okra, Fruit Hōzuki ☆ Unagi from Lake Ogawara, Aomori Prefecture, Grilled ☆ Kinmedai (Golden Eye Snapper) with Kombu ☆ Ayu (Sweetfish) Kara-age with Sansho Soy Sauce ☆ Tempura of Corn ☆ Kuruma Ebi (Tiger Prawn), Winter Melon, Junsai Soup ☆ Grilled Suzu (Sea Bass) ☆ Kamo Eggplant and Koiimo (Japanese Sweet Potato) Simmered ☆ Fig with White Tofu ☆ Manganji Pepper, Young Ginger, Clay Pot Rice ☆ Clay Pot Rice with Side Dishes (Choice) ☆ Melon and Cherry 【Total Payment】 For 2 people: JPY 85,000 *Includes 5 alcoholic drinks and 2 non-alcoholic drinks 【Review】 This was my first visit. This restaurant is highly regarded as one of the most difficult to reserve in Tokyo. The owner, Takuto Isoda, trained at the renowned "Shinbashi Hoshino" before becoming independent. I had been looking forward to visiting for a long time. The dishes were meticulously prepared throughout. Rather than flashy presentations or strong impacts seen in recent years, it left an impression of carefully building upon the fundamentals of Japanese cuisine. Attention to detail was evident in the dashi, cooking techniques, and handling of ingredients, resulting in high completion for each dish. While not extravagant, the flavors lingered in a remarkable way. Reflecting on the meal, I can clearly recall the distinct characteristics of each dish, which I believe is a significant charm of this restaurant. The difficulty in making reservations is understandable, and I highly recommend this place to anyone who loves Japanese cuisine. I look forward to returning in a different season. －－－－－－－－－－－－－－－－－－－－ Thank you for always viewing my posts. I would be very happy if you could give me a "like," "follow," or save this restaurant. Camera: RICHO GRⅢx Instagram: xxtaimuxx *Please feel free to follow me on Instagram as well. －－－－－－－－－－－－－－－－－－－－ Less

Nestled in a back alley of Ningyocho, the Japanese restaurant "Isoda" proudly displays its noren (curtain). The owner, Takuto Isoda, spent about two years at a Japanese restaurant in Osaka before honing his skills for eight years at "Shinbashi Hoshino," and then opened his own establishment in April 2021. Initially starting in a pre-existing space, he later relocated to its current location in Ningyocho. This move was not just a change of address; it was a transformation that infused the space with his personal touch, bringing it closer to his vision of "Isoda." The current restaurant, centered around a white wood counter, reflects a heightened aesthetic sensibility not only in the dishes but also in the overall ambiance.The course of the day flows with a rhythm that lightly showcases summer ingredients. The dishes are designed to absorb dashi, layer aromas, and vary textures. While rooted in traditional Japanese cuisine, each plate introduces subtle changes. As the meal progresses, a grand rice festival unfolds, culminating in a refined beginning and a complete takeover of appetite by the end. It’s a delightful experience that keeps you on your toes."Hairy crab, wood ear mushrooms, and okahijiki" present a harmonious blend of flavors. The soft sweetness of the crab combines with the crunchy texture of the mushrooms and the crispness of the okahijiki, creating a dish that outlines its flavors through texture rather than just taste. There’s a well-thought-out structure behind the refreshing appearance."Mackerel sushi, hōzuki (Chinese lantern plant), and okra" features the rich fat of the mackerel enhanced by ginger. The first bite reveals the umami of the fish, followed by a gentle hint of ginger. The sweet and sour notes of the hōzuki and the fresh aroma and stickiness of the okra create a delicate interplay of flavors on the small plate."Grilled soft-shelled turtle" showcases the power of charcoal grilling. The surface is perfectly charred while the inside retains the unique gelatinous texture and deep flavor of the turtle. The smoky aroma complements the rich taste, and the simplicity of the dish allows the quality of the ingredients and the grilling technique to shine."Meita flounder and white squid" create a refreshing visual contrast with white seafood on a blue plate. The meita flounder releases its umami with each bite, while the white squid’s delicate knife work enhances its sweetness. Within the same pale color scheme, the contrasting textures of crunchiness and stickiness emerge. A touch of wasabi sharpens the flavors even further."Deep-fried sweetfish, sansho pepper, and cucumber" is served whole from head to tail. The batter is crispy and fragrant, while the fish retains its characteristic bitterness. The sansho pepper elevates the aroma, and the cucumber’s juiciness balances the aftertaste. Despite the wildness of the river fish, the overall experience is surprisingly refreshing."Tempura of sweet corn" allows you to savor the season's sweetness directly. The thin batter encases the corn kernels, which pop with a delightful crunch, followed by a natural sweetness that lingers."Shrimp, winter melon, and water shield soup" features plump shrimp bouncing in a clear broth, while the water shield glides smoothly. However, it’s the winter melon that steals the show, soaking up the dashi and releasing its umami with each bite. Its unassuming appearance belies its eloquent execution, making it surprising that the winter melon outshines the shrimp."Grilled red snapper with crispy scales" is a dish that sounds as good as it tastes. The scales crackle lightly, revealing tender flesh underneath. The rich fat of the snapper is balanced by a vibrant green sauce that refreshes the palate. The combination of smokiness, richness, and freshness creates a strong initial impression, yet leaves a light finish."Kamo eggplant and small potatoes simmered together" showcases the technique of infusing dashi. The kamo eggplant melts into a creamy texture, while the small potatoes maintain a smooth mouthfeel. Both ingredients absorb the dashi without losing their individual characteristics. Just like the winter melon earlier, at "Isoda," vegetables do not play a supporting role; the moment they absorb the dashi, they become the stars of the dish."White miso with figs" provides a moment to catch your breath. The sweetness of the figs pairs beautifully with the creamy richness of the white miso. The soft textures overlap, slightly slowing the pace of the course. However, this is not a break.The real challenge begins here.First up is "Rice with young ginger and Manganji peppers." The refreshing spiciness of the young ginger and the green aroma of the Manganji peppers combine with the umami of the dashi, infusing each grain of rice with flavor. The refreshing aroma and the umami of the rice intertwine, making it hard to stop eating. It’s quite difficult to limit yourself to just one bowl.Next comes "Bonito flakes rice," "white rice," and "egg over rice," each changing the expression of the white rice as they stack up. The "white rice" is accompanied by simmered beef, chirimenjako (tiny dried sardines), and pickles. With all these elements enhancing the rice, counting the number of bowls becomes meaningless.Then, there’s "Soft-shelled turtle dashi over rice." Pouring the golden dashi over the rice enhances its sweetness with the richness of the turtle. The umami is deep yet leaves a clean aftertaste. Adding an egg transforms it into "soft-shelled turtle zosui (rice porridge)." Even though I should be full by now, I find myself savoring every last drop. It seems there’s still room in my stomach for more.For dessert, there’s "Andesu melon and Sato Nishiki cherries." The juicy sweetness of the Andesu melon and the refined acidity of the Sato Nishiki cherries provide a refreshing conclusion to the rice festival, cooling down my fully satisfied stomach.The cuisine at "Isoda" does not shout for attention. Yet, as you continue to eat, its presence grows stronger. The textures layered over the hairy crab, the bitterness of the sweetfish, the sound of the red snapper scales, and the dashi soaked into the winter melon all come together. With a solid foundation built on the skills honed during his training, it feels as though the contours of his restaurant name have become even more pronounced in this current location. It was a great meal. Less

20260528 Nihonbashi IsodaFirst visit: JPY 40,300Everything was delicious today as well.I'm just satisfied to be able to come here.It was a great meal.Junsai and Nagaimo SomenSteamed rice with broad beans and KarasumiGrilled Soft-shelled TurtleBraised Eggplant?Kara-age of OkoseKoshi-aburaSashimi of Suzuki and SquidGrilled Eel and Winter Melon in White MisoGrilled Kinmedai with ScalesClam and Sesame TofuSakura Shrimp and Koshi-abura Takikomi GohanMiso Soup, Pickles, Dried Sardines, and Beef ShigureniWhite RiceTamago Kake GohanDashi GohanCherries and Melon with Jelly Less

I enjoyed exquisite Japanese cuisine in a calm and sophisticated atmosphere. Every dish showcased meticulous craftsmanship, from the perfectly tender eggplant that cut easily with chopsticks yet held its shape, to the fish skin grilled to perfection with an ideal balance of crispiness and flavor, and the chewy clams bursting with umami. Each plate was truly exceptional. Among them, the soft-shelled turtle and white shrimp stood out as my personal favorites. And then came the delightful rice time. I appreciated the system that allowed me to customize my meal by choosing accompaniments like eggs and dashi, depending on my appetite. I was tempted by so many options that I left wishing I had tried the bonito flakes as well! Overall, with the attentive service included, I had a wonderful time that satisfied both my heart and my stomach. Less

JPY 38,500 (No service charge)While it didn't leave me in awe, the food was delicious. (Considering it's one of the few Japanese restaurants where you can reserve for one person for over JPY 40,000, I might return.)I had heard that Kyo-mi style restaurants tend to be on the lighter side, but this was the most flavorful Japanese cuisine I've had so far. The seasoning was quite pronounced, even more so than the ingredients and dashi.The portion sizes and number of dishes were substantial, providing a satisfying experience. However, it left a heavy feeling in my stomach, similar to after a French meal.------------------------------------I have included my personal ratings (out of 5) and brief impressions for each dish in the photo section. Less

A Japanese restaurant in Ningyocho, featuring seasonal ingredients and unique flavors that are not commonly experienced. Each dish reflects solid Japanese culinary techniques, and the flavors are distinct, making it enjoyable even for those unfamiliar with Japanese cuisine. I really liked it.The rice dishes allow for various flavors to be enjoyed with refills. The rice cooked in soft-shelled turtle broth was delicious.■ Menu:⚪︎ Natural Junsai (water shield)⚪︎ Fava beans with Karasumi (dried mullet roe)⚪︎ Grilled soft-shelled turtle⚪︎ Eggplant⚪︎ Fried Okoge (scad) in broth Tender inside, crispy outside⚪︎ Koshiabura (Japanese wild plant)⚪︎ Sliced Suzuki (sea bass) and white squid with plum vinegar and salt⚪︎ Soup White miso with eel and winter melon⚪︎ Grilled Kinmedai (red snapper) with scales⚪︎ Clam and sesame tofu⚪︎ Rice with sakura shrimp and dried abalone⚪︎ Bonito flakes⚪︎ Tamago Kake Gohan (rice with raw egg)⚪︎ Zosui (rice porridge) with soft-shelled turtle broth⚪︎ Earth melon and Yamanashi cherries⚪︎ Draft beer⚪︎ Highball⚪︎ Japanese sake■ Duration: 2 hours■ Reservation Difficulty: Difficult I was taken here by someone.■ Cost Performance: Average Less

In May, Isoda offers a delightful experience starting with the crunchy seasonal vegetables. The homemade dried fish paired perfectly with the steamed fava beans, along with the fragrant grilled soft-shelled turtle and fried rockfish with wild vegetables. The sweet and rich white sea bream was exceptional, and each bite, enhanced with spicy wasabi greens and grated daikon, released more umami flavors. While enjoying the omakase Japanese sake, we savored the crispy skin of the red snapper, sakura shrimp rice, and soft-shelled turtle porridge. As always, it was a fun dinner that made the drinks flow! Less

This is truly traditional Japanese cuisine, without any innovative twists. It gives the impression of serving ingredients prepared using classic Japanese cooking methods.I found it delicious.While there wasn't a standout dish that really struck me, it had been a while since I enjoyed tempura at a Japanese restaurant, and it felt refreshing. Although it was tasty, I must admit that compared to a specialized tempura restaurant, it felt somewhat lacking. I understand that this is to be expected...I would love to return if the opportunity arises. Less

I visited Isoda for the first time, where Chef Isoda trained at the highly-rated Shinbashi Hoshino, which competes for the top spot on Tabelog rankings nationwide.Many of my friends are fans of Isoda, and I was really looking forward to this visit since I heard they recently relocated.**Menu** - Hiragai (Surf Clam) - Steamed Rice with Karasumi (Dried Mullet Roe) and Fava Beans - Soft-Shelled Turtle - Soup with Edamame - Tempura of Sweetfish - Fried Bamboo Shoots - Red Sea Bream - Shrimp Paste - Cherry Salmon - Simmered Bamboo Shoots - Bamboo Shoot Rice **A few thoughts:** The ceiling is low, but the interior is very clean, and I enjoyed delicious seasonal ingredients from all over the country, perfectly seasoned.The prices are quite reasonable for the quality, making it a restaurant I would love to visit again. Less