NOTE: This was a visit in Summer 2024 and Isoda has moved locations sometime earlier this year (although it's still in the same area). Course structure don't seem to have changed.
Isoda, located in Ningyocho, was a Tabelog Bronze (4.33) award winner before the reset due to relocation. The main interesting point of this restaurant is that the chef, Taketo Isoda san, previously trained at the famed Tabelog Gold, invite-only, and current highest rated restaurant in Japan: Shimbashi Hoshino.
They use Omakase for the bookings but seats are not released at a fixed basis, so you have to be flexible and look out for openings every now and then (it's not difficult to grab a seat once they announce openings via email). The course costs 38500 yen.
- Shiro Ika from Shimane, Okra: Sweet and fragrant with a dash of umami. A nice start!
- Gingko Nuts, Rice: Nice, earthy and sweet
- Wild Unagi from Aomori: Honestly I couldn't feel anything different than farmed unagi in top places
- Awabi, Tamagodoufu Agedashi: The awabi was soft, but the egg was extraordinary. Fluffy inside and it has a takoyaki-like crispness in the outer
- Guji Amadai Tempura: Served with dashi, this was sweet and full of umami
- Tai Sashimi: One of the best I had
- Hamo, Winter Melon, Mozuku Seaweed Soup: The fish was tender, a comforting dish
- Medai Yuan Yaki: Lacks flavor and texture
- Nishin (herring), Eggplant: Another one that's not particularly remarkable
- Ichijiku Shiraae: Slightly sweet and nutty palate cleanser
- Rice dish: With beef shigureni and a couple other dishes. The rice was good but everything else not too remarkable
- Peach Compote, Shine Muscat: Fruity perfection
After I took the first bite of the beautiful Shiro Ika dish, I was very excited of what's to come. Sadly it was marred by the substandard taste of what were supposed to be the "main" courses. For this price, I went home a bit disappointed. I hope he's improved, and had better sourcing of ingredients ever since.
by magiquonnu