Nabeno-Ism (ナベノ-イズム) Tokyo

I visited this French restaurant in Asakusa for the first time.What left a lasting impression on me was the specialty dish featuring caviar and soba dumplings. The soba dumplings were topped with a jelly made from Rishiri kombu, along with Oscietra caviar, marinated sweet shrimp, and a touch of sour cream mixed with vodka. The flavors of the soba dumplings combined beautifully with the umami and saltiness of the caviar, while the sweet shrimp paired perfectly with the Rishiri kombu jelly, creating a delightful burst of ocean flavors in my mouth. It was incredibly delicious and truly a memorable dish from my meal.The other dishes also showcased the natural flavors of the ingredients, with thoughtful creativity and attention to detail throughout, making for an enjoyable dining experience until the very end.It’s such a wonderful restaurant, so I was saddened to learn that it will be closing this year. I’m really glad I had the chance to visit. Less

I finally got to visit Nabeno-Ism, a place I had been interested in for a long time. They offer two types of courses, with the same pricing for both lunch and dinner. The JPY 30,000 course was a bit too steep for me, so I opted for the JPY 20,000 course this time. From start to finish, the hospitality, presentation, and taste of the dishes were truly exceptional. I heard they will be closing by the end of the year, so I would love to visit again if possible. Even for lunch, the experience took about three hours, allowing us to enjoy the meal at a leisurely pace. Since the pricing is the same, I’m thinking I’d like to try dinner next time. It’s really wonderful to have a place like this nearby. It was a great meal! Less

I visited Nabeno-Ism, a French restaurant in Asakusa that has consistently earned Michelin stars for many years.The summer dishes were refreshing and exquisite, making me hesitate to eat them due to their beauty. I thoroughly enjoyed the delightful creations while spending a wonderful time.MENU Nabeno-Ism (excerpt from the menu)◆ Amuse- Collaborative snack with a local long-established shop: Tartlet of Tanegame Monaka, Reconstructed Radi-O-Beurre- Tarte of grilled eggplant tartare and marinated Spanish tuna, filled with quail egg "Oeuf au Plat" in gougère, with ginger and kombo kelp hidden inside- Marinated green olives, Moroccan style◆ Soupe- Gazpacho of Obanazawa watermelon and fruit tomatoes, floating with Camargue salt and lavender-scented emulsion, hiding watermelon and black tapioca◆ Soba dumpling made with Ryogoku Edo Soba Hosokawa's buckwheat flour, paired with exquisite Rishiri kombu jelly, garnished with caviar "Osetra", vodka cream, salted sea urchin, and freshly grated Amagi wasabi◆ Grilled sweetfish from the clear streams of Wakayama, served with cucumber declinaison, a salad of Koshihikari rice with a hint of matcha, escorted by kiwi and wasabi condiments, accompanied by an 11-year aged pâté with Chartreuse aroma◆ Ragu of escargot from Burgundy, France, flavored with black pepper, Pernod, and anchovy, stuffed into a green pepper case with a smooth garlic purée◆ Anago (conger eel) and zucchini socca benier from Tsushima, Nagasaki, marinated in red wine vinegar with OSMIC tomatoes, capers, pine nuts, and smooth black olive purée, accompanied by basil pistou◆ Pan-fried veal fillet from Brittany, braised with orange and Noilly Prat, served with mint and mustard condiments, mini braised and marinated carrots, and a micro herb salad◆ Dessert ①- Compote of white peaches from Yamanashi Prefecture, rich pistachio glass verrine, with refreshing hibiscus jelly and a harmonious rosé champagne sabayon◆ Dessert ②- Tarte Tropézienne Baba, with ripe mango and matcha glass, ensemble of crème diplomate, accompanied by a light chantilly scented with orange flower water, inspired by "Baba au Rhum"◆ Cafe et Mignardises- Bach coffee from Nihonbashi, with small sweets inspired by Komagata● Lunch (JPY 33,000, tax included)○ Ginger Ale (JPY 990, tax included)○ Mineral Water (JPY 1,650, tax included) Less

I had the pleasure of visiting the renowned French restaurant "Nabeno-Ism" in Asakusa for the first time. Currently holding one Michelin star, it was previously awarded two stars, and I had been looking forward to this visit for quite some time. It is also featured in the Gault & Millau and Tabelog's top 100 French restaurants. However, I learned that the restaurant had originally planned to close after ten years, and since it opened in 2016, it is set to close at the end of 2026. It’s a shame to think that such exquisite French cuisine will no longer be available, but I hope to visit again before it closes.French cuisine can sometimes be a matter of personal taste, especially regarding acidity and sauce preparation, but I found the flavors to be directly appealing and had an emotional experience. The variety of textures, changing aromas, and the surprise of each bite made for a truly exceptional course.I usually enjoy Italian cuisine, but I noticed that this course featured many ingredients typical of Italian cooking, such as basil, anchovies, capers, pine nuts, garlic, olives, and zucchini. While I’m not well-versed in French cuisine, I found it fascinating how the same ingredients could be transformed into different preparations and pairings. I was particularly impressed by the specialty "Soba-gaki," sweetfish, escargot, two types of tomato preparations, meunière, and the combination of mango and matcha. The restaurant's website shares detailed information about the ingredients and the chef's philosophy, which inspires me to try making these dishes myself! (Though I know I probably won't be able to replicate them...) Now, to get to the meal: I chose the "MENU Nabeno-Ism" for lunch, which is an omakase course.1. Three Amuse-Bouches: a. A collaborative snack with a local long-established shop: Tartlet with "Shikame" Monaka, reimagined with radish and butter. b. Grilled eggplant tartare with Spanish tuna marinade, and gougère filled with quail egg "Oeuf au Plat," infused with ginger and kombo kelp. c. Moroccan-style marinated clean olives, a memory of my mentor, Gérard Antonin.The first dish was surprising to see a monaka in a French setting. The balance of butter, cheese, radish, and salt was striking. Even though it was just one bite, it left a strong impact and was delicious, which is quite rare. Next was the grilled eggplant and tuna dish, which was impressive not only in texture but also in the evolving aromas and flavors. The final dish was a pincho-style preparation with herbs inside olives, featuring a strong citrus aroma that paired well with the olive's flavor and the grape juice drink!2. Gazpacho: Watermelon from Obanazawa, Yamagata, and fruit tomato gazpacho, floating with Camargue salt and lavender-scented emulsion, hiding -20°C watermelon and black tapioca.Next was a cold soup. Typically, watermelon dishes are either desserts or overly focused on the watermelon itself, but this gazpacho balanced the watermelon with tomatoes and other ingredients, creating a deeply flavorful dish. This was my first time experiencing such a gazpacho, and the contrast between natural sweetness and saltiness was impressive!3. Specialty: Soba-gaki made from Ryogoku Edo Soba flour, finished using the emulsification technique, served with a jelly made from two-year-aged premium Rishiri kombu, accompanied by caviar (Osetra), salted sea urchin, vodka cream, and freshly grated Amagi wasabi.First, Chef Watanabe explained: As a certified Edo Soba specialist, I was deeply inspired by the soba flour from "Ryogoku Edo Soba Hosokawa" that I frequented during my training. I cooked it quickly in a French copper pot with a silicone whisk and a direct heat source, emulsifying it with French fermented butter to create an original cold soba gaki, capturing the aroma with a jelly made from the wonderful Rishiri kombu from Okui Kaiseido in Fukui Prefecture. Seasonal seafood (sweet shrimp, salted sea urchin, squid, white shrimp, shrimp, and fresh karasumi) and caviar are served with Normandy sour cream drizzled with vodka, harmonizing with Amagi wasabi, allowing you to enjoy the aroma and texture of the soba.The combination of impactful caviar, salted sea urchin, wasabi, and sour cream was outstanding. This specialty has a nostalgic yet innovative quality that is hard to express in words. It was an incredibly impressive dish that I would love to have again!4. Fish: Grilled sweetfish from the clear streams of Tsushima, Nagasaki, served with cucumber "Déclinaison" (sweetfish mi-séché marinated with citrus, pickled cucumber coulis, and crudités), accompanied by a salad of Koshihikari rice with matcha aroma, and kiwi and wasabi condiments, served with an 11-year-aged Chartreuse pâté.First, the chef explained: The fillet is coated only on the skin side with rice flour and grilled in pure white oil, while the flesh is heated indirectly to achieve a fluffy finish, paired with a salad of Koshihikari rice infused with matcha. The rice salad is prepared using the technique of Edo-mae sushi, with sushi vinegar made from lime, champagne vinegar, and maple syrup. This dish highlights the characteristics and flavors of Japanese rice. The sweetfish is marinated with salt, pepper, trehalose, and junmai sake, dehydrated with a sheet for one day to concentrate the flavors, achieving a mi-séché state. This is rolled with thinly sliced citrus, mint, and Okui Kaiseido's white tororo kombu. Enjoy it in one bite to experience the refreshing and transparent qualities of the sweetfish. The sauce is made from cucumber salt and Greek yogurt coulis, with kiwi and wasabi condiments, enhancing the pairing with the sweetfish's scientific name, the cucumber fish family.It was clear that this dish was intricately calculated, and each bite was filled with deliciousness and emotion. The balance of kiwi's acidity, rice's acidity, cucumber's sweetness, and the slight bitterness of the sweetfish was exquisite. I had always thought sweetfish were bitter, but this dish changed my perception as it was not bitter at all. I wonder if it’s due to the cooking method. It was very intriguing. I was also amazed at how such layered flavors could be achieved using common ingredients like cucumber, kiwi, and rice!5. Escargot: Burgundy escargot ragout with black pepper, Pernod, and anchovy flavor, stuffed in a green bell pepper case with roasted almonds, served with smooth garlic purée.All the dishes in this course were delicious, but this one felt the most familiar. The ingredients included Burgundy escargot, homemade Kirishima black pork sausage, roasted sliced almonds, highland garlic purée, mascarpone garlic, shallots, thyme, Pernod, junmai sake, Nabeno sauce, meat sauce, fond de veau, broth, bell pepper, shishito pepper, micro sorrel, marjoram, edible flowers, candied lemon, and organic lemon zest, creating a depth of flavor that exceeded its appearance. The anchovy garlic flavor served as a base, and the combination of meat and bell pepper was excellent. The addition of shishito and herbs was a delightful touch. I would love to see the recipe for this masterpiece!6. Anago and Zucchini: Anago from Tsushima, Nagasaki, and zucchini socca beignet, served with capers, pine nuts, and tomato marinated in red wine vinegar, accompanied by smooth black olive purée and basil pistou.The combination of anago tempura and fried zucchini with a simple black olive sauce created a wonderful synergy. The ingenuity in the preparation process, especially with the tomatoes, was evident. The website explains this in detail. (Excerpt) The key point is layering the marinated and confit tomatoes. The confit, concentrated with tomato glutamic acid, is cut to retain moisture, and when combined with the beignet, the moisture bursts, creating a "tomato dipping sauce" that allows for a light enjoyment of the fried dish.I was truly amazed by this experience. This is a level of flavor that cannot be achieved with ordinary semi-dried tomatoes, and I would love to taste it again!7. Veal Fillet: Meunière of veal fillet from Brittany, presented with orange and Noilly Prat, accompanied by mint and mustard condiments and marinated mini carrots, escorted by a micro herb salad from "Edo-mae Harp."The meunière had a delightful buttery aroma and richness, perfectly matched with the refreshing orange and carrots. I love this sauce, but it might be a matter of personal preference.The mini carrots were visually appealing and tasted great, balancing the sauce beautifully!8. Poached White Peach from Yamanashi: A verrine of rich pistachio ice cream, harmonized with refreshing hibiscus jelly and rosé champagne sabayon.The strong rosé enhanced the sweetness of the peach. I believe the design of this dish was influenced by the rich sauce from the previous veal dish. It was a summery dish that also offered a delightful change in texture.9. Ripe Mango and Matcha Glass: An ensemble of crème diplomate, accompanied by a light chantilly scented with orange flower water, inspired by "Baba au Rhum."The pairing of mango and matcha was outstanding, especially the matcha's moderate sweetness and bitterness. It was perfectly balanced, not overpowering the other ingredients. Even though I was quite full by the end of the course, I still had room for this!10. Bach Coffee from Nihonbashi: A small sweet inspired by Komagata.I chose herbal tea for my post-meal drink, and the aroma was surprising!In conclusion, this was an incredibly delicious and wonderful course. I will definitely visit again before the closing in December! Less

Michelin One StarI finally had dinner at Nabeno-Ism, a long-awaited experience.This beautiful restaurant stands along the Sumida River. With a dress code after a long time, I was looking forward to the dinner time.The quality of the dishes was outstanding, combining the techniques of French cuisine, renowned for its history, with Japanese ingredients, creating a harmony that felt both new and comforting. Despite being a high-end restaurant, I was able to relax and enjoy my meal with my guests, which made it truly enjoyable.The chef also came to greet each table, and I was delighted to have a conversation with the head chef. The beautiful kitchen visible from the first floor looked as if it had just opened yesterday. I was truly impressed.Overall, it was an exceptional dinner.It was a great meal.▪️ Dishes I Had① L'Amuse-bouche A collaborative snack with a local long-established restaurant A restructured tartlet of Tanekame Monaka. Gougères filled with roasted eggplant tartare, marinated Spanish tuna, and quail egg "oeuf au plat," with a hint of grated ginger and kombo kelp. Less

I finally had the chance to visit Nabeno-Ism, led by the renowned Chef Watanabe.That day, the weather was perfect, allowing me to enjoy a leisurely meal while taking in the beautiful view outside.We started with a toast over champagne.The presentation of each dish was nothing short of artistic.From the amuse-bouche, I was blown away by the incredible flavors.What amazed me was the harmony of tastes and aromas. The ingredients were intricately combined and expressed beautifully, creating a perfect balance of flavors. Although the dishes were complex, I could clearly identify each component! It was truly impressive.The specialty dish, soba-gaki, was simply exquisite! I was deeply moved by it.The service staff were exceptionally kind, providing a comfortable and welcoming experience throughout.After the meal, I went up to the rooftop and enjoyed a moment of tranquility while gazing at the Sumida River and the traditional houseboats.In the end, Chef Watanabe himself came to see us off, and I felt once again that I had spent a wonderful time there.Even after leaving the restaurant, I found myself lingering in the afterglow of the experience on my way home.It was truly the best restaurant.It was a great meal! Less

Visiting Nabeno-Ism was a highly anticipated experience, and it exceeded all my expectations, providing a truly wonderful time.What impressed me the most was the exquisite taste of the dishes. Each plate was beautifully presented, and beyond their visual appeal, the moment I took a bite, I could feel the harmony of the ingredients and the sauces. From the amuse-bouche to the dessert, there was no compromise; every detail, including flavor composition, temperature, and texture changes, was meticulously calculated.Both the fish and meat dishes were cooked to perfection, showcasing the high level of French culinary techniques.Moreover, the location is truly unique. The large windows offer a stunning view of the Sumida River, with the Tokyo Skytree visible right in front. The scenery transitioning from dusk to night is breathtaking, and the special feeling only intensifies as time passes.The combination of the food and the view created a luxurious experience that can only be enjoyed here.The interior has a calm yet warm atmosphere, and the staff's service was natural and pleasant, allowing me to relax and enjoy my meal throughout.The attention to detail in the bread, desserts, and petit fours was evident, making it a place that truly lives up to the phrase "a course that continues to impress until the end."I heard that the restaurant is set to close in 2026, and it feels like a real shame to lose such a high-quality French dining experience. I believe it’s not an exaggeration to say that this is one of Tokyo's representative French restaurants, so for those interested, I highly recommend visiting before it closes. Less

It’s been 8 years since my last visit.I came to celebrate a friend’s birthday, as I heard the restaurant will be closing temporarily after 10 years.I arrived 10 minutes before the 6 PM opening, and they let me in early.On the first floor, Chef Watanabe was already there to greet us.We started with a photo with Chef Watanabe before the drinks could ruin my makeup (laughs).The restaurant has two floors, and that day, we were seated by the window on the second floor.I was thrilled because I wasn’t seated by the window 8 years ago.The location along the Sumida River offers a view of the Tokyo Skytree.There are two dinner course options:- MENU KomaGata for JPY 22,000.We toasted with champagne.Chef poured Deutz right in front of us.It was perfectly chilled and deliciously rich.The sommelier on the second floor was friendly and chatted with us since my friend was drinking a lot.He even entertained us three ladies (laughs) and was a charming guy who loves ramen.We started with three types of amuse-bouche.The specialty dish of soba dumplings with caviar paired excellently with the sweetness of sweet shrimp and the saltiness of the caviar.The baguette is imported from France and baked again in the kitchen, making it delicious.They served butter and olive oil, and the Masia El Altrett olive oil is recommended by Chef Robuchon and used in his restaurants.The use of herbs and spices was exquisite, and even after finishing the main meat dish, I didn’t feel heavy and enjoyed every bite until the end.There were two dessert options, but I couldn’t finish the small sweets, so I took them home.The herbal tea served after the meal was fresh and refreshing.They even offered a refill.I might have stayed for over 4 hours (laughs).I was hoping to see Chef Watanabe off on my way out, but he wasn’t around, which was a bit disappointing.Although it didn’t rain that day, we couldn’t go out to the terrace due to the rain from the previous day.I hope to come back before the year ends.Menu:- Tartlet of Tane Kame Monaka with Radio-Pool construction- Tartar of grilled eggplant and marinated Spanish tuna, filled gougère with quail egg "Oeuf au Plat"- Marinated clean olives- Gazpacho with Daisen watermelon from Tottori and fruit tomatoes- Soba dumplings made with Ryogoku Edo Soba flour, finished with the emulsification technique- An ensemble with premium Rishiri kombu jelly, caviar (Osetra), marinated sweet shrimp, vodka cream, and freshly grated Amagi wasabi- Grilled ayu from Wakayama’s clear stream with cucumber declination (marinated ayu with sudachi, pickled coolie, crudités) served with a salad of Koshihikari rice fragrant with matcha, accompanied by an 11-year aged pâté with kiwi and dream condiment- Kanagawa prefecture's knife fish, coated with chickpea flour and grilled with a declination of artichoke (aromates, chips, sauce), inspired by the Provençal dish "Baricourt"- Veal fillet, baked with a glaze hiding walnut rillettes, served with a minute étuvée of salad greens, fresh sage oil, and sauce Roquefort with almonds, escorted by a micro harp salad from "Edo-mae Harp"- Organic bay leaf and kirsch granita from Watanabe Farm, served with a compote of perfectly ripe American cherries in a verrine (Vemine)- "Nougat Glacé" presented in a dish fragrant with Provençal aromas, layered with a moist, browned butter-scented financier, escorted by lavender-scented almond ice cream- Small sweets inspired by the shape of a chest. Less

Congratulations on your 10th anniversary! Outside the restaurant, there was a luxurious and beautiful floral arrangement celebrating the occasion. Upon entering, I was greeted by an abundance of flowers that created a vibrant atmosphere for the guests. Each arrangement had a card from the sender, reflecting Chef Watanabe's active participation in events and charity, showcasing his wide network and the love he receives from many.While there are restaurants known for delicious food, great views, or excellent service, this place truly stands out as a rare gem that offers all three. Since learning that it will close at the end of this year, I have longed to visit, and I am grateful to finally have made it, thanks to my companion, YR.Looking at the menu, I was once again amazed by the variety of ingredients. (Chef Watanabe has showcased diverse ingredients on the TV program "Remote Chef" as well.) I savored each meticulously crafted dish, a result of Chef Watanabe's extensive experience in France and Japan, along with his continuous efforts and research (which he shares on Instagram and Facebook).This time, I was particularly looking forward to the Ayu Uruka. Ayu Uruka is a traditional salted fish dish made from the innards of sweetfish that are salted and fermented, but Chef Watanabe's version is entirely unique. During my first visit, he mentioned, "It’s like the secret sauce of an eel restaurant, nurtured over many years by adding to it." I wonder if it’s kept in a jar? If there’s a fire, I’d have to escape with the Uruka jar!The refreshing taste of Ayu Uruka from my first visit in June 2017 lingered in my memory. When I returned a few years later in the same season, it had matured significantly, with added spices giving it a sausage-like flavor. This time, it had a gentle bitterness and a refreshing quality that felt rejuvenated, offering a fresh and delightful taste. Being able to enjoy the same dish over the years, adapting to changes (including my own health), is truly one of a kind.It’s a shame that this popular restaurant, which opened in July 2016 and is celebrating its 10th anniversary, will close at the end of this year.According to social media posts, Chef Watanabe decided from the beginning to set a ten-year mark after becoming independent from the executive chef of Joël Robuchon when opening this restaurant. I wish him all the best in his future endeavors and hope to someday taste the further evolved Uruka that has undergone fermentation and maturation.I would like to express my heartfelt gratitude to Chef Watanabe and the staff for providing delicious dishes and excellent service, and to YR for sharing such a wonderful time together. YR, let’s definitely do this again!*Please note that currently, payments can be made in cash or by card (Visa and MasterCard only, both contactless).Despite being such a wonderful restaurant, I truly appreciate that the non-alcoholic drink menu is clearly priced, and they also provide purified (free) water. Every time, the food is delicious, and for instance, the subtle saltiness of the young corn this time made me think they are considering salt replenishment during this hot season.From the menu I enjoyed at the restaurant:MENU KomaGata L'Amuse-bouche Collaboration snack with a local long-established shop La mini tartelette de Tanekame Monaka > Tanekame Monaka tartlet, reconstructed with Radiobeur Nabeno-Gougeres: Grilled eggplant tartare with marinated Spanish tuna, filled with quail egg "Oeuf au Plat". With grated ginger and small kombu kelp hidden inside. L'Olive martinee: Marinated green olives, Moroccan style, in memory of my mentor, Gérard Antonin.La Soupe de saison Niigata watermelon and blue tomato gazpacho, topped with Camargue salt and lavender-scented foam, hiding -20°C watermelon and black tapioca.La Farine de sarrasin Soba dumplings made with soba flour from Ryogoku Edosoba Hosokawa, finished with emulsified sauce, paired with a jelly made from premium 2-year aged Rishiri kombu from Okui Kaiseido, caviar (Osetra), salted sea urchin, vodka cream, and freshly grated Amagi wasabi.L’Ayu 2026 Grilled sweetfish from the clear streams of Wakayama, served with cucumber declinaison (sweetfish marinated with sudachi, pickled coulis, crudités) on a salad of Koshihikari rice with matcha aroma, accompanied by kiwi and sorrel condiment. Served with an 11-year aged pâté scented with Chartreuse.Le Sabre Kanagawa prefecture's swordfish, coated with chickpea flour and grilled with artichoke declinaison (aromatics, chips, sauce), inspired by the Provençal dish "Barigoule."Le Canard-Aichi, Toyohashi Aichi Toyohashi duck, roasted to perfection, served with grilled gold rush, young corn beignets, tsurumurasaki, zucchini, garlic sprouts, and yellow leeks, with a tabbouleh sauce made from Daitokuji natto. Accompanied by a Tanekame Monaka tartlet "Edo-mae Harp" style.1er Dessert Creme d’Ange de Sainte-Maure Crème d'Ange from Loire's "Sainte-Maure Plan," with Watanabe Farm's organic bay leaf and kirsch granita, and a verine of fully ripe American cherry osmotic compote.2eme Dessert Nougat glace "Nougat Glacé" presented in a dish fragrant with Provençal aromas, layered with a moist, browned butter financier and accompanied by lavender-scented almond ice cream.Cafe et Mignardises Bach coffee from Nihon Tsutsumi, with small sweets inspired by Komagata. Less

Located in the historic district of Asakusa Komagata, the restaurant "Nabeno-Ism" is a charming standalone establishment.The owner and chef, Yuichiro Watanabe, has an impressive background, having worked at "Le Maestro Paul Bocuse Tokyo" in Akasaka and "Taillevent Robuchon" in Ebisu. After 21 years with the Robuchon Group, he became an executive chef and opened this restaurant on July 7, 2016, a date considered auspicious.At the entrance, a sign made of cloisonné, symbolizing Japanese culture, features the French flag and is inscribed with the chef's motto, "Parce que je suis japonais" (Because I am Japanese), reflecting his determination and passion.The colors of the sign represent his beliefs: black symbolizes unwavering conviction, white represents freedom to change, and orange signifies the fiery spirit of a chef.We visited as a group of four for a summer lunch celebration.【Cheers】"Non-Alcoholic Champagne""Non-Alcoholic White Wine"【L’Amuse-bouche】"Collaboration Snack with Local Long-Established Shops"A tartlet made from Tanekame Monaka, reimagined with butter and radish flavors, returning to the roots of Nabeno-Ism's summer menu. The balance allows for a clear taste of butter and radish, combining the roasted aroma of the 200-year-old Tanekame Monaka with the refreshing essence of Japanese wood leaves, completing the fusion of French and Japanese culinary cultures.Enjoy my last pun, where I shaped butter into a sphere, calling it "boule de beurre" (ball of butter).②Gougères filled with grilled eggplant tartare, marinated Spanish tuna, and quail eggs, accented with grated ginger and komatsu kombu.The savory grilled eggplant tartare is complemented by quail eggs and Spanish tuna, with the freshness of grated ginger and komatsu kombu, creating a harmonious blend of Basque and Japanese summer flavors.③~Moroccan-style marinated green olives, in memory of my mentor Chef Gérard Antonin~Marrying green olives with orange confit, herbs, and cumin spices, served in a pinchos style for a burst of flavor in every bite.Dedicated to my mentor Chef Gérard Antonin, who passed away at the age of 89 on January 9, 2026.【La Soupe de saison】"Gazpacho with Tottori Prefecture Daei Watermelon and Fruit Tomatoes"Floating with Camargue salt and lavender-scented essence, hiding frozen watermelon and black tapioca at -20°C.The smoothness of the tapioca and the chill of the frozen watermelon balls evoke the essence of Japanese watermelon and the scents of Provence.【La Farine de sarrasin】"Soba dumplings made with buckwheat flour from Ryogoku Edo Soba Hosokawa, finished with emulsified sauce"An ensemble with a jelly made from two-year-aged premium Rishiri kombu from Okui Kaiseido, garnished with caviar "Osetra," marinated sweet shrimp, vodka cream, and freshly grated Amagi wasabi.The chef, certified as an Edo Soba master, uses buckwheat flour from Ryogoku Edo Soba Hosokawa, which he fell in love with during his training, cooked in a French copper pot and emulsified with French fermented butter, capturing the aroma with the exquisite jelly from Okui Kaiseido's Rishiri kombu.Enjoy the harmony of seasonal seafood (sweet shrimp, salted sea urchin, squid, white shrimp, shimaebi, and fresh karasumi) with caviar, drizzled with Normandy sour cream and Amagi wasabi, while savoring the aroma and texture of the soba.Look at this! A bowl size for the first time! The joy of sharing the same dish as a certain food enthusiast!【L'Ayu 2026】Grilled sweetfish from the clear streams of Wakayama, served with cucumber declinaison (sweetfish mi-sèche marinated with citrus, pickled cucumber coulis, and crudités) on a salad of Koshihikari rice infused with matcha, accompanied by kiwi and wasabi condiments.The final sweetfish dish in 2026 is a specialty that has continued since the establishment of Nabeno-Ism.This year, enjoy the sweetfish prepared with rice flour, featuring three distinct flavors: poêlé, mi-sèche mariné, and pâté.The fillet is coated only on the skin side with rice flour and grilled in taibaku oil for a fragrant finish, while the flesh is cooked indirectly to achieve a fluffy texture, paired with a slightly bitter matcha-infused Koshihikari rice salad.The rice salad is prepared using the technique of Edo-style sushi rice, seasoned with lime, champagne vinegar, and maple syrup, showcasing the characteristics and flavors of Japanese rice.The marinated sweetfish is dehydrated with salt, pepper, trehalose, and junmai sake, then pressed with dehydration sheets for a day to concentrate the umami, achieving a mi-sèche state even drier than salmon marinated. This is rolled with thinly sliced citrus, mint, and Okui Kaiseido's white tororo kombu.The sauce is made from cucumber brine and Greek yogurt, paired with kiwi and wasabi condiments, evoking the sweetfish's scientific name, and garnished with mint essence.The highlight is the sweetfish pâté, nurtured since the opening of Nabeno-Ism in 2016, now in its 11th year.Inspired by Chef Fernand Point's masterpiece "Pâté de Grive," this pâté utilizes every part of the sweetfish, treating it as summer game, and is enriched with eel sauce and aged flavors for depth, creating a unique taste only found at Asakusa Komagata.Enjoy the harmony of three sweetfish preparations and the various flavors of cucumber.【Le Sabre】Kanagawa Prefecture's knife fish coated in chickpea flour and grilled.Served with artichoke declinaison, aromatic broth, chips, and sauce, accompanied by bacon, potatoes, micro coriander, and sorrel, with onions and mushrooms scented with lemon, inspired by the Provençal dish "Barigoule."Artichoke cooked in the style of Barigoule, originally a Provençal dish using the name of a mushroom from the Amanita family, stuffed and heated.【Le Canard】Aichi Prefecture's Aichi duck breast, gently roasted in a copper pot, served with young corn beignets, charcoal-grilled gold rush, and fried tsurumurasaki and zucchini.Combined with chicken broth, meat sauce, yellow garlic chives, garlic sprouts, Nabeno sauce, and a miso-style tapenade with Daidokoro natto, garnished with white sesame and mint.Served with a tartlet of Tanekame Monaka with "Edo-style herbs."【1st Dessert】〈Crème d'Ange de Sainte-Maure〉Transformed into a cream from Loire Valley's goat cheese "Saint-Maure Blanc," served with pesticide-free bay laurel from Watanabe Farm.【2nd Dessert】〈Far Breton a lananas〉A traditional Breton pastry "Far Breton," baked with caramelized semi-dried ripe pineapple, accompanied by whipped cream, rich coconut ice cream, rum sauce, salted caramel, and various spices.【Café】"Nihon-zutsumi Bach Coffee"【Mignardises】"Petits Fours Inspired by Komagata""Macarons"Yagenbori medium spicy shichimi, black sesame, Valrhona Manjari, Juzukien Asakusa main store matcha [Shinfunakaze], cacao berry white chocolate."Canelé de Bordeaux"Freshly roasted soybean flour from Osawaya."Chocolate Terrine"Yagenbori medium spicy shichimi, Valrhona Manjari.Thank you to Chef Watanabe and Manager Kanda for the wonderful hospitality. I appreciate everyone who joined us for this enjoyable time. Less

I've always wanted to visit this place.Nabeno-Ism Course: 80 pointsThe delicious specialties were great, but I could only appreciate the first two dishes... After that, unfortunately, the flavors became confusing.The strong aromas and saltiness were too overpowering, making it hard to discern the tastes.Whether it was the garlic escargot, the lobster with artichoke, or the sauce for the meat, I could only tell that each dish used wonderful ingredients to the fullest.Perhaps it’s a sign that I still have much to learn...? Less

I was invited by Sakura, who has a deep love for Nabeno-Ism.Nabeno-Ism, opened in 2016 by Chef Yuichiro Watanabe, who served as the executive chef at "Joël Robuchon," is a restaurant that was originally intended to close after a decade.It is said that it will close its doors at the end of this year, 2026.Chef Watanabe aims to create a fusion of French cuisine and Edo food culture.In this extremely original world, he features "soba-gaki" made from buckwheat as a specialty and incorporates Daidokoro natto into his sauces.Each dish is meticulously crafted, showcasing the incredible effort that goes into them.Moreover, he provides thorough explanations for each dish with great care.One luxurious dish included caviar and fresh sea urchin. What’s this underneath? It was soba-gaki.Even when it comes to ingredients that some may not prefer, he handles them with great care (especially for Sakura).He ensures to explain each dish as it is served, demonstrating wonderful consideration.Chef Yuichiro Watanabe greets each table with a smile, which adds to the warm atmosphere.This was my second visit.My first visit was seven years ago when Sakura surprised me with a birthday celebration, and I received a beautiful sugar rose that I will never forget.On the bus ride home, I reflected on how the dishes at Shuzenji Asaba, which focus on utilizing ingredients, are truly the opposite of this experience.Thank you, Sakura, for the difficult reservation at the special third-floor counter seat by the window.We were blessed with good weather, enjoying views of the Sumida River, Tokyo Skytree, the yellow clouds of Kirin Beer, and the passing water buses, making for a refreshing three and a half hours.I had a wonderful time.(⁠◕⁠ᴗ⁠◕⁠✿⁠)(⁠☆⁠▽⁠☆⁠) Less

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!♪——————————————————————— Less

I visited for the first time in April, and this was my second visit. Last time was for lunch, but this time it was a birthday dinner. I chose the same Menu Koma-Gata course. Given the season, the dishes featured summer ingredients, and I was delighted to see my personal favorites, sweetfish and watermelon, included. The main dish was lamb, but since two of us out of three weren't very fond of it, we requested a last-minute change to beef. I realized I should have mentioned this when making the reservation, and I apologize for that oversight, but they kindly accommodated us. Once again, the presentation was beautiful, the flavors were delicious, and it was an incredibly satisfying dinner. Less

From the very first dish, I could tell that a variety of carefully selected ingredients were used, each with its own distinct flavor, yet they all came together harmoniously.While there are many restaurants that somewhat blend Japanese and French cuisine, the presentation and use of ingredients here were particularly outstanding.I must say, it was my first time enjoying so much caviar at once, and I was truly impressed by the sobakaki (buckwheat dumpling) made with caviar.The staff were very friendly and engaging, and the chef personally came over to greet us, which added a warm touch to the experience.Every dish, including the final dessert, was delicious.I want to eat here again.I must visit Nabeno-Ism before it closes! Less

Nabeno-Ism is a place where you savor the chef's philosophy more than the dishes themselves. Built on the techniques honed over many years at Joël Robuchon, it seamlessly incorporates Edo-period culinary culture and ingredients from nearby traditional shops, creating a unique world of its own.What stood out to me were the sweetfish and soba dumplings. The sweetfish, paired with cucumber, wasabi, and aged pâté, somehow captures the essence of summer. The soba dumplings, even when layered with caviar and sweet shrimp, still let the soba take center stage. The chef excels at subtraction.The knife fish is prepared in a light style reminiscent of Barigoule, while the Aichi duck is elevated by the fermented aroma of Daidokoro natto. Despite the lack of flashy presentations, each dish has a remarkably clear destination.Even the desserts are impeccable. By the time I finished, the word "completion" came to mind before "fullness."While gazing at the scenery of Asakusa, I spent a few hours traveling between Edo and France. Securing a reservation at such a place feels like winning half the battle. Less

I visited Nabeno-Ism for a girls' party to celebrate my friend's and my birthday.The atmosphere was wonderful, and each dish reflected the chef's personality.We enjoyed a blissful time filled with beautiful and delicious food.The specialties were truly delightful.I wanted to order everything again, but as a uni lover, I was particularly moved by the dish with sobakaki, caviar, and uni.I was very satisfied with all the dishes. It's such a shame that this experience will end by the end of the year.I plan to go out for lunch with friends again soon. Less

I heard that Nabeno-Ism will be closing in October, so I decided to visit this place that had caught my interest for a while. Overall, I don’t think I’ll be returning. The restaurant was almost fully booked with repeat customers.The interior is calm, and it has a lovely atmosphere with a view of the Tokyo Skytree right in front.The appetizers, gazpacho, and soba dumplings were quite good, and I thought I would want to bring someone here based on those dishes alone. The specialty soba dumplings were particularly impressive. They were so delicious that I took my time savoring them.However, the quality of the pairing from the start was disappointing. They served Shinano Seishu No. 6, but it felt wasted. It would have been better to enjoy each dish and drink separately. The pairing didn’t improve throughout the meal.The dishes in the second half had a strong ethnic flavor, perhaps because it’s summer? Some had a curry-like taste, and there was a sauce made with very heavy blue cheese.I’m not sure if it was just a matter of timing and personal preference, but I won’t be returning. Considering the price, the wine selection was lacking, and the cost-performance ratio wasn’t good. Less

I finally visited after hearing it was closing down.The course with wine pairing cost nearly JPY 60,000 per person, which is not cheap for a salaryman.With that in mind, I hoped for dishes that suited my taste, but unfortunately, that wish was not fulfilled.The course had a somewhat strong ethnic flavor, with spices used in many of the dishes.As someone who prefers ingredient-focused French cuisine, I found the flavors to be quite rich and overwhelming.The appetizers and sobakaki at the beginning were truly delicious, and I wished they had continued with that same flavor profile.The paired wines were also disappointing. They didn’t complement the dishes well, and I didn’t enjoy them on their own either. Less

Every dish was meticulously crafted, and I encountered flavor combinations unlike anything I had experienced before. In particular, the pairing of sweetfish with kiwi sauce was innovative yet harmoniously delicious, leaving me truly impressed.The signature dish of soba dumplings with caviar was intriguing. When I first tasted the soba dumplings with kombu jelly separately, I could appreciate their delicate flavors. However, when I tried them with the caviar, it seemed like the caviar's flavor overwhelmed and masked the subtleties of the dumplings. Perhaps I didn't eat it the right way.The two desserts were exquisite, with the first being served cold and the main one warm, both of which were outstanding.I was delighted when the chef came out from the kitchen as we were leaving, and we had a chance to chat for a while. Less

I heard that this restaurant is run by a chef who was the executive chef during the peak of Robuchon, and since it will be closing this year, I wanted to experience his culinary skills.The style of the dishes was a remarkable blend of traditional Edo culture and unique Japanese ingredients and expressions, fused with the artistry of French cuisine, creating a very original combination.Each dish had a lingering flavor, and I could really appreciate the chef's creativity and sensibility, especially in the sauces.The overall portion sizes were generous, and by the time dessert came around, I was quite full. However, the melon granita was so delicious that I found myself indulging until the very end. Before I knew it, I had eaten a bit too much (laughs).I definitely plan to visit again this autumn. Less

I had been wanting to try this place, and upon hearing it would close by the end of this year, I made a reservation. This time, I approached from the direction of Tawaramachi Station, passing by "Teranga," "Komagata Dozeu," and the Bandai headquarters before entering the restaurant. I enjoyed the "Menu Nabeno-Ism."■ Appetizers: (from left) Mini tart with seed turtle, sandwich with red bell pepper and quail egg, and cream, olives marinated in spices. ■ Seasonal Soup: Chilled gazpacho with ripe pineapple and mango. ■ Buckwheat: Soba dumplings with Rishiri kombu jelly, caviar, and marinated sweet shrimp. ■ Brittany-style lobster dish (with tomato, saffron, parsley, garlic, etc.). ■ Escargot: Bite-sized croquettes and ragout. ■ Sea Bream: Natural sea bream drizzled with pure sesame oil. ■ Brittany veal fillet with new onions and pickled cherry blossoms, grilled with pork fat, served with a sauce made from the meat juices. ■ Ripe melon sorbet. ■ Basque cheesecake, macarons, canelé, caramel, and coffee.The intention of Chef Yuichiro Watanabe was evident in every detail of the dishes, and I was continuously amazed. As a disciple of Robuchon, the complexity and effort put into each dish were exceptional. The changing flavors in each plate were due to the power of the sauces. It felt as though the chef's experiences and thoughts were all concentrated in the sauces. I enjoyed champagne and glass wines (white and red), which were thoughtfully paired with the dishes, and the service was outstanding. Less

During Golden Week, I visited Nabeno-Ism to celebrate my wife's birthday. Since it was lunchtime, we chose the Koma-Gata course (JPY 20,000). I heard that this 10-year-old restaurant will be closing at the end of the year, so this was my first visit.I’ve attached photos of the menu from that day. You can really feel the chef's creativity, incorporating elements of old Edo with the use of monaka and buckwheat flour.The signature sobakaki was a luxurious treat. My favorite dish featured squid paired with aioli sauce and sushi vinegar made from sherry vinegar, accompanied by marinated wild garlic and confit cherry tomatoes. The fish dish was a moist sea bream from Akashi, prepared with a light touch using gari, grapefruit, and rosé champagne.For the main course, we had Aichi duck served with a tapenade sauce made from fuki no tō and Daidokoro natto. It was delicious, though not quite exceptional.We received a celebratory plate, took commemorative photos, and the dessert was very satisfying as well.I will definitely return to experience the seasonal changes. Less

Chef Watanabe, originally from Joël Robuchon, runs a French restaurant in Asakusa that makes abundant use of local ingredients. I made a reservation through Ikkyu on a friend's recommendation and visited for lunch. The portion sizes of the course were astonishing; it would be difficult to finish if you weren't very hungry.One dish that left a strong impression was the sea bream. It was served with mushrooms and grapefruit on top, accompanied by a butter-based sauce made with grapefruit and Champagne Rosé, which paired wonderfully with the bread.I requested a change to the tomato soup since I’m not fond of mango and pineapple. The aroma and flavor of the tomatoes were rich, and the refreshing taste was absolutely delicious. I also loved the fresh jelly that came with it.The main dish, duck, was seasoned with pepper to perfection.The dessert featured wasabi-infused whipped cream, which was fantastic. The strawberries were perfectly sweet and incredibly fresh, making it a delightful treat.I will definitely return. Less

I heard that Nabeno-Ism will be closing at the end of this year, so I visited with a friend, as I had been curious about it.This time, we enjoyed a JPY 22,000 course.From the appetizers, the presentation was incredibly charming, and the flavor combinations were quite innovative, drawing me in from the very first dish. The impact of the olives was particularly strong, and I personally found them to be quite to my liking.The subsequent cold soup was also wonderful, and the soba gaki paired with sweet shrimp and caviar showcased the restaurant's unique creativity. The balance of Japanese elements with a solid French foundation was very impressive.Next, the saffron salad with firefly squid and spear squid was one of the standout dishes of the day. The combination with the aroma of wild garlic was exquisite, and the sensation of flavors layering in my mouth was very enjoyable.The sea bream with grapefruit sauce was refreshing and spring-like, and the duck dish paired beautifully with a sauce that evoked the essence of spring, keeping my interest until the very end.The desserts were all perfectly sized, and even though I was quite full, I surprisingly enjoyed them until the last bite.Overall, every dish was filled with delightful surprises, making it a restaurant that truly enhances the dining experience.The blend of the Japanese atmosphere characteristic of Asakusa with the free-spirited creativity of French cuisine created a unique world.Personally, I really liked this place, so I hope to try the JPY 33,000 course before it closes. Less

A visit to a renowned Asakusa restaurant before its closure.The mini burger appetizer was incredibly delicious, embodying classic flavors. The olive seasoning was quite strong at first, but the fruity notes that emerged later created a nice balance.The second dish, a chilled soup, featured pineapple and mango, though I personally didn’t taste them much. Instead, the lime aroma stood out, offering a refreshing sweetness with a hint of bitterness.The third dish, soba dumplings, paired with caviar and sweet shrimp, was exquisite, leaving a strong impression with its rich umami.The fourth dish, a warm appetizer, allowed me to enjoy both firefly squid and spear squid in one plate. It was beautifully grilled, with the flavor of wild garlic adding a nice accent. Combined with quinoa, it also felt quite healthy.The fifth dish, sea bream, was moist, juicy, and tender. Unusually, the sauce included grapefruit, which added a sweet and sour finish that was refreshing. I recommend trying it with bread.The sixth dish, Aichi duck, had no gamey taste at all and was surprisingly tender and juicy. The fried turnip served alongside was also very tasty.By this point, I was quite full...Just in time for dessert.The first dessert was a surprising combination of wasabi cream and strawberry shaved ice. It was an unexpected pairing that, while surprising, harmonized well and left a lasting impression.The second dessert had a texture similar to financier, with a subtle sweetness that made it easy to enjoy.Overall, the flavors were fresh and unique, with a slightly challenging composition. It was a course that showcased the chef's innovation and playful spirit. I hope to visit for dinner once more before the restaurant closes. Less

Hearing that it will close this year, I had to visit Nabeno-Ism in Asakusa one more time to savor that unforgettable taste.In a wonderful location overlooking the Sumida River, I once again enjoyed Chef Watanabe's magical dishes.What truly moved me was, of course, the specialty dish. It features soba flour from the renowned "Edo Soba Hosokawa" in Ryogoku. The rich umami and saltiness of the lavishly served sea urchin and caviar blend perfectly with the nutty aroma and flavor of the soba flour. This harmony, which evokes the essence of Edo while being French cuisine, is a unique masterpiece that can only be experienced here.The entire meal was impeccably structured, with outstanding hospitality from start to finish.It’s truly a shame that I won’t be able to enjoy this taste anymore after this year, but I’m so glad I could experience this emotion one last time.Thank you for a memorable time. It was a great meal. Less

This year marks the closing of the restaurant... I still can’t believe it and feel like it’s a prank.There are still a few months left until the closure, but I had to express my feelings.As the name "Nabeno-Ism" suggests, Chef Watanabe has created a unique French cuisine that combines his experiences, learnings, and respect for the many renowned restaurants and chefs he has encountered along the way.While there are dishes that incorporate cilantro and spices, it would be too sad to simply label them as "ethnic" or "curry." In France, there is a rich culinary culture that uses herbs and spices, deeply rooted in the history and culture of each region. I, too, was one who didn’t know much about this until I tasted the dishes here.After enjoying the food, I started exploring French cuisine on Instagram, and I was constantly surprised by how my preconceived notions were challenged.I believe there is still a common perception among Japanese people about what French cuisine should be, but Nabeno-Ism has shattered that barrier.I vividly remember Chef mentioning, "I hope you can enjoy it as if it were a dish from some ‘Nabeno-Ism region’ in France.”Respecting the traditions and cultures of various regions in France while blending in Japanese culinary elements and adding new ideas—this commitment to never compromising on seasonal flavors is what I have come to understand as Chef Watanabe’s "ism."Experiencing the essence of various regional dishes in Asakusa, as if traveling through France, has truly been a special experience.Moreover, the wine pairings that accompany each dish are exceptional! The harmony created between the food and wine has left us in awe every time we dined.I have been a patron for 10 years.Although it’s sad to see it close, I dream of enjoying Chef’s cuisine again somewhere in the future...I will cherish the remaining meals I have left.Thank you, Chef Watanabe, and all the staff. Nabeno-Ism will live on forever! Less