Menu : Washoku To Washu Isojiman

We select the best conger conger from the Amakusa and Awaji markets that arrive at the market that day. The dashi soup with the flavor of conger eel and the aroma of matsutake mushrooms is a masterpiece that represents the taste of autumn in Japan.

A winter delicacy that can only be found in Tokyo at a limited number of restaurant. It is a fish that is familiar in Kyushu, but rarely heard of in Kanto. That is Kue (Ara). We want everyone to taste the genuine taste of natural Kue! In addition to deep-fried Kue and Kue nabe, we also serve rare Kue sashimi.

I used a whole cup of hairy crab served with rich miso butter. Luxurious hot pot for winter. The ingredients are simple. Only hairy crab and radish. This is a simple dish that allows you to fully enjoy the flavor of the hairy crab and the sweetness of the daikon radish soaked in soup stock! This is a must-have dish for crab lovers! The rice porridge at the end is so delicious that you will be in agony! It has a devilish taste that is addictive. This is a course where you can add sashimi or grilled dishes to make it your own. Of course, you can just enjoy the hairy crab hotpot. Hot pots go well in the chilly season.

Seikogani (Seikogani, Kobakogani), which is the female Matsuba crab, is a very rich and delicious crab that is very famous among foodies and can only be tasted at this time of year. At this time of year, Seiko crabs (Seko crabs and Kobako crabs) are incubating eggs. The part that can be seen from the outside is called the sotoko, and the red flesh that is inside the body, which is not shaped like an egg, is called the uchiko. Sotoko is also a crunchy and very delicious delicacy, but Uchiko in particular has a very rich flavor, and it has a concentrated crab flavor that surpasses that of crab miso. Seiko crab is prized not only because it is extremely delicious, but also because it is only available in a limited area during this time of year. Please enjoy the taste only available at this time of year. *There are various names such as Seikogani, Sekogani, Kobakogani, and Koppe.

This is a proud product that is carefully loosened one by one at our store and repacked in the shell.

Our store sells natural tiger blowfish from Yamaguchi Prefecture. We offer a variety of blowfish dishes. If you are interested, please contact our store. Examples: boiled pufferfish skin, pufferfish nigiri, Matsumae pickled pufferfish skin, tessa, tiger pufferfish sashimi, fried tiger puffer fish, puffer fish hotpot (fugu chiri), grilled pufferfish milt, grilled puffer fish, fillet sake, milt sake, etc.

The king of milt, grilled tiger blowfish with milt. Milt with a rich richness and concentrated flavor.

This is a specialty dish made by marinating the upper body and parts of tiger blowfish in soy sauce and grilling them with shichimi. Please enjoy the texture that is different from fried chicken.

Winter taste natural yellowtail. Natural yellowtail has no excess fat, so no matter how much you eat it, it won't make your stomach feel heavy. Enjoy the fatty part of wild yellowtail with shabu shabu-shabu. [Buri shabu/buri shabu]

Isojiman's specialty [Abalone] We offer steamed abalone, sea urchin and abalone stew with strawberries, etc.

A masterpiece representing early summer. Summer won't come if you don't eat this.

This is a restaurant where you can eat Kueh nabe, which is rare in Tokyo.

A blissful dish that allows you to enjoy the best of the clam soup that is in season in spring.

Male snow crabs are called ``Matsuba crabs'' in the San'in region. The name varies depending on the region where it is landed. In the Tango Peninsula, it is called ``Tain crab,'' in Hokuriku it is called ``Echizen crab'' and ``Snow crab,'' and in the Akita region, it is called ``King crab.'' The fishing season is from November 6th to around March 20th of the following year.

The eel is shipped directly from an eel farm in Shizuoka.

Compare the two colors. The best ingredients to enjoy with tiger puffer fish. ``Salt tessa'' is eaten with sea urchin and vinegared sea urchin. ``Anki Tessa'', which adds a new richness to the classic ponzu sauce, is a must-have this winter! Please give it a try. By seasoning it with vinegared salt, the sweetness and aroma of the salted sea urchin and the flavor of the puffer fish become even more prominent. In addition, when you try the tessa with the red bean liver and ponzu sauce, you can enjoy a new sensation with the rich flavor of the puffer fish. Please give it a try.

Yamaguchi Prefecture, Shimonoseki's Specialty Salt-grilled Nodoguro Nodoguro has such a refined fat that it is called white fatty tuna, and when grilled, the flavor overflows from the entire Nodoguro. We simply grill it with salt so that you can enjoy the flavor of the ingredients themselves.

The highest grade A5 grade Japanese black beef is cooked at a low temperature to lock in the juices. It's not just fish, it's a hidden popular menu item at Isojiman.

Nodoguro is so rich in fat that it is called white-fleshed fatty tuna, and when grilled, the umami overflows from the entire Nodoguro. This exquisite sashimi is made by lightly grilling the skin of the Nodoguro, giving it a fragrant aroma.

Appetizer: 3 dishes, Sashimi, Today's recommended dish, Special course limited to the counter where you can feel the season