A recent course at Hirō Ishizaka in Tokyo, Japan. Run by the former head chef at Nishiazabu Taku and his wife and opened in July 2022. I have a soft spot for husband/wife run restaurants.
It remains a quiet, not often talked about restaurant located up a nondescript back staircase with no exterior signage other than the building’s tenant board at street level.
Reservations are not difficult, but they are only taken by phone, SMS, or direct message. It has a very intro-only feel despite not being so at all. There are not set seating times or days of operation. He continues to adjust to the needs of his clients.
The meal itself is minimalistic with very few flashy dishes or ingredients. Everything dish though was a small explosion of flavor that just hits the palate perfectly with a glass of Nihonshu. If you enjoy well executed sushi in a subdued environment, this is your place.
After recent meals at Hashimoto and Akira, I’d say Ishizaka-san is quite close to elevating his course to similar levels.
Cost performance is quite high with a sub-30K course. The standard course with a half bottle of champagne and 5 different glasses of Nihonshu each person ran 38K per person. Not pictured was a course of grilled Okayama wild unagi.
by m046186
