ISE Japanese yakitori restaurant

Mentaiko lightly grilled over an open flame to enhance its aroma. Crispy on the outside, rare inside. A classic accompaniment to drinks.

A refreshing small dish of mozuku seaweed dressed with vinegar. Features a smooth texture and a refreshing sourness. Perfect as a palate cleanser or appetizer.

A delicacy of raw octopus, chopped and mixed with wasabi. Features a crunchy texture and the pungent spiciness of wasabi. Pairs well with sake or beer.

A traditional Japanese preserved food made by salting and fermenting squid guts with their internal organs. It has a rich umami and saltiness with a unique flavor.

A dish of rich salted squid guts with refreshing yuzu pepper. The spicy kick and citrus aroma add a nice accent.

An appetizer of "Shuto" (fermented bonito intestine paste) served on cream cheese. The saltiness of the fermented food and the richness of the cheese are a perfect match.

A combination of lightly grilled tomatoes to bring out their sweetness and cream cheese. Enjoy the contrast between the warm tomatoes and cool cheese.

Cream cheese marinated in a special miso. The miso flavor permeates the cheese, creating a rich and creamy taste.

A combination of "Iburigakko" (smoked daikon radish pickles from Akita) and cream cheese. The smoky aroma, crunchy texture, and mellow cheese are a great match.

A stamina-boosting dish where tuna, natto, egg yolk, pickled radish, and grated yam are mixed together and eaten with seaweed. A mix of textures and sticky ingredients.

A Japanese rolled omelet baked with plenty of chicken broth. The fluffy texture and chicken flavor fill your mouth.

A dashimaki tamago (Japanese rolled omelet) baked with fragrant sakura shrimp mixed in. The shrimp's flavor and texture add a nice accent to the gentle taste.

A soft-boiled quail egg, momentarily smoked. Creamy inside with a smoky aroma.

Mentaiko momentarily smoked. The spicy kick and smoky aroma combine for a flavor that pairs well with drinks.

Spaghetti salad dressed with mentaiko. A creamy, mayonnaise-based dressing with a spicy kick from the mentaiko.

A dish made by layering onions and bacon. Enjoy the layered sweetness of the onions and the saltiness of the bacon.

Caprese salad with creamy burrata cheese and fresh tomatoes. The cheese flows out when cut.

A luxurious combination of freshly sliced prosciutto and burrata cheese. The saltiness of the prosciutto and the creaminess of the cheese harmonize perfectly.

Roast beef made from Australian Wagyu beef thigh. Slowly cooked at low temperature to achieve a tender and juicy red meat flavor.

Beef tongue, tenderized through low-temperature cooking and infused with a smoky aroma. Enjoy its unique texture and smoky flavor.

Caesar salad topped with steamed chicken and a soft-boiled egg. Breaking the egg and mixing it with the dressing creates a rich flavor.

A Japanese-style salad generously topped with釜揚げシラス (shirasu, baby sardines). The saltiness of the shirasu and the crispiness of the vegetables are a good match.

A salad featuring a medley of 10 grilled vegetables. Grilling brings out the natural sweetness of the vegetables.

A Chinese-style salad with steamed chicken drizzled with a rich sesame dressing. Features the refreshing taste of chicken and the richness of sesame.

A salad generously featuring myoga, a Japanese aromatic herb. Enjoy its unique refreshing aroma and crisp texture.

A healthy salad featuring tofu. Enjoy it refreshingly with condiments and dressing.

A simple salad made with fresh tomatoes. Enjoy the natural sweetness and acidity of the tomatoes.

A salad generously featuring finely sliced green onions (shiraga negi). The sharpness of the green onions and their crisp texture are a great accent.

A salad topped with crispy fried chicken skin. The fragrant chicken skin pairs well with the vegetables and dressing.

An ethnic-style salad combining steamed chicken and cilantro. Recommended for those who enjoy the unique aroma of cilantro.

A health-conscious salad using Centella asiatica (pennywort). It's a type of herb with a unique flavor.

A refreshing salad of thinly sliced turnips marinated in a dressing with a sweet and sour flavor.

A salad combining stir-fried gizzard and spinach. Enjoy the crunchy texture of the gizzard.

A salad combining crisp pea sprouts and radish. Good texture and refreshing.

A satisfying salad generously topped with roast beef. Enjoy the flavor of the meat with the vegetables.

Sashimi of fresh Jidori chicken liver. Typically served with sesame oil and salt. Melts in your mouth with a rich texture.

Sashimi of fresh chicken gizzard. Enjoy the unique, crunchy texture and light flavor.

Sashimi of fresh chicken hearts. Enjoy the firm, springy texture.

Assortment of 3 types of sashimi from Jidori chicken: liver, heart, and gizzard. Enjoy the different textures and flavors of each part at once.

Chicken tenderloin blanched and dressed with pickled plum paste and wasabi. The refreshing sourness and spiciness enhance the sweetness of the chicken.

Chicken tenderloin sashimi dressed with a special sesame sauce and egg yolk, yukke-style. A rich and mellow flavor.

Sashimi of Bluefin Tuna (Kuro-maguro). A high-grade fish with rich flavor and a melt-in-your-mouth texture due to its high fat content.

A salad dish combining Bluefin Tuna sashimi and green onions. The tuna's flavor and the green onions' aroma are a great match.

Bluefin tuna dressed in a Korean-style sauce with egg yolk, yukke-style. The rich tuna fat and sauce blend together, perfect with rice or drinks.

Sashimi of fatty yellowtail. Enjoy the rich flavor and firm texture.

A dish similar to the Kyushu regional specialty "Ryukyu", made by dressing yellowtail sashimi with sesame sauce. The sesame flavor complements the richness of the yellowtail.

A carpaccio-style dish of thinly sliced yellowtail dressed with olive oil and dressing. A refreshing dish.

A sweet and thick bigfin reef squid. You can choose between regular sashimi or a somen style, where it's cut into thin strips and dipped in sauce.

Squid sashimi dressed in a yukke-style sauce with egg yolk. The sweetness of the squid and the spiciness of the sauce complement each other well.

The skin side of mackerel, cured in vinegar, is lightly grilled over an open flame. Grilling melts the fat, enhancing its aroma and flavor.

A classic Japanese dish of chicken marinated in a soy-based sauce and deep-fried. Crispy on the outside, juicy on the inside.

A snack-like dish of crispy fried chicken skin. Salty and perfect with beer.

Deep-fried chicken cartilage. Features a unique crunchy texture and a flavor that intensifies with chewing.

A Chinese dish of deep-fried chicken topped with chopped green onions and a sweet and sour sauce. The crispy coating and sauce are a perfect match.

A dish originating from Miyazaki prefecture, featuring deep-fried chicken coated in sweet vinegar and topped with plenty of tartar sauce. Rich and substantial.

Tempura of chicken. Unlike karaage, the batter is fluffy and light. Served with ponzu or salt.

Nagoya's specialty fried chicken wings. Characterized by a sweet and savory sauce and a spicy pepper kick, it's an addictive taste.

Chicken marinated in a seasoned sauce and wrapped in paper before frying. Steamed inside the paper, the juices are retained, resulting in a juicy finish.

Beef innards coated in potato starch and deep-fried. Crispy on the outside, fatty and juicy with a chewy texture on the inside.

Horse mackerel (aji) coated in panko breadcrumbs and deep-fried. A comforting home-style Japanese dish with a crispy exterior and flaky flesh.

Deep-fried squid tentacles (geso). Chewy and packed with squid flavor.

Thinly sliced burdock root, deep-fried into chips. The earthy flavor of burdock and the crispy texture are addictive.

Large pieces of Chinese yam, deep-fried. Cooking makes them fluffy and gives them a different texture than when raw.

A Western-style tempura (calamari) made with small squid. Tender and refreshing with a squeeze of lemon.

French fries enhanced with truffle oil and cilantro. Adult fries with a luxurious aroma.

A skewer of chicken tenderloin topped with mentaiko and grilled. The tenderness of the tenderloin and the saltiness of the mentaiko are a good match.

A skewer of chicken tenderloin topped with wasabi. Refreshing, with the aroma of wasabi clearing your palate.

A skewer of chicken tenderloin mixed with pickled plum paste and shiso leaves. The sourness and herbal aroma create a very refreshing taste.

Chicken tsukune (meatball) mixed with pickled plum paste and shiso leaves. A refreshing way to enjoy juicy tsukune.

A stick-shaped tsukune served with egg yolk. Mix with the sweet and savory sauce and rich egg yolk.

A skewer resembling a meatball, made from roughly chopped chicken and grilled. Often contains cartilage, offering a delightful texture. Served with wasabi for a refreshing taste.

A skewer of quail eggs wrapped in bacon and grilled. The bacon fat and eggs are a good combination.

A skewer of asparagus wrapped in bacon. A classic combination where you can enjoy the texture of asparagus and the flavor of bacon.

A skewer of cherry tomatoes wrapped in bacon. Grilling makes the tomatoes sweet and juicy, bursting in your mouth.

A skewer of enoki mushrooms wrapped in bacon. The crispiness of the enoki and the saltiness of the bacon are a good combination.

A skewer of green onions wrapped in bacon. The sweetness and aroma of the green onions match well with the bacon.

Okura wrapped in bacon. Features the stickiness and texture of okra.

A skewer of fresh chicken tenderloin, lightly seared on the surface. Rare and tender inside, served like sashimi with wasabi soy sauce.

Chicken tail meat (bonjiri) marinated in miso and grilled. Rich with the flavor of miso and the sweetness of the fat.

A rare cut between the chicken wing drumette and breast. Features both crispy skin and juicy meat.

A rare cut from the center of the chicken thigh. Characterized by its tenderness with few fibers.

A rare cut from the base of the chicken thigh. Said to be so delicious that the French call it "Sot-l'y-laisse" (the fool leaves it). Chewy and intensely flavorful.

A skewer of chicken breast wrapped in chicken skin and grilled. The fat from the skin seeps into the breast, making it juicy and flavorful.

Sichuan dish of minced meat and tofu simmered in a spicy doubanjiang sauce. The numbing spice of Sichuan pepper and the savory flavor stimulate the appetite.

Deep-fried eggplant stir-fried with minced meat and spicy sauce. The eggplant absorbs the oil and sauce, becoming tender and delicious.

Maabo Harusame (vermicelli stir-fried and simmered in mapo sauce). The vermicelli absorbs the flavorful sauce, making it a great side dish for rice.

Deep-fried chicken coated in a sweet and spicy chili sauce. A chicken version of Ebi Chili, very satisfying.

Stir-fried chicken and vegetables with black vinegar sauce. Characterized by the mellow sourness and richness of black vinegar.

A stamina-boosting dish of stir-fried liver, chives, and bean sprouts. The liver has no gamey smell and the fragrant soy sauce flavor pairs well with rice.

A dish of stir-fried gizzard with garlic. The garlic aroma and the gizzard's crunchy texture pair well with beer.

A simple stir-fry of chicken and plenty of vegetables. Cooked to retain the crispiness of the vegetables.

Stir-fried beef innards and vegetables with a rich miso sauce. The fatty innards and miso are a perfect match.

A dish of thinly sliced potatoes stir-fried with mentaiko. The saltiness and spiciness of the mentaiko coat the potatoes.

Stir-fried chicken cartilage and lotus root with a green onion and salt sauce. Both have a great texture and a refreshing taste.

A dish where chicken soboro (minced chicken) seasoned sweet and savory is wrapped in fresh lettuce. The crispness of the lettuce balances the rich soboro.

Okra stir-fried with garlic and olive oil in an Italian style. The garlic aroma stimulates the appetite.

Stir-fried pork and kimchi topped with fluffy scrambled eggs. The spiciness of the kimchi is mellowed by the eggs, making it easy to eat.

A simple dish of stir-fried pea sprouts and egg. Enjoy the crispiness of the pea sprouts and the fluffiness of the egg.

A luxurious pasta generously using high-grade sea urchin. A creamy dish with the rich sweetness and oceanic aroma of uni.

A Japanese-style pasta with peperoncino flavored with garlic and chili, generously topped with freshly shaved bonito flakes. Wonderful aroma.

A rich fettuccine pasta with slow-cooked beef tongue and a hearty red wine sauce. A luxurious flavor.

A cream sauce pasta topped with prosciutto. The rich aroma of truffle adds a nice accent.

A cold pasta using salted cherry blossoms and scallops. A refreshing and elegant flavor that evokes spring.

A popular Japanese pasta using mentaiko as a sauce. Characterized by a spicy and creamy flavor.

A rich carbonara made with egg, cheese, and bacon. Enhanced with truffle aroma for a luxurious finish.

A cream pasta featuring the flavor of bottarga (mullet roe cured in salt). The rich umami and saltiness dissolve into the sauce.

A jet-black pasta made with or using squid ink sauce. Despite its appearance, it has a deep oceanic aroma and flavor.

A very spicy peperoncino made with plenty of chili peppers. For those who love spicy food.

A peperoncino generously topped with ikura and sweet cabbage. Beautifully colorful.

A tomato cream pasta infused with the flavor of red shrimp. The sweetness of the shrimp and the acidity of the cream are a good match.

A luxurious pasta, Vongole Bianco, made with oysters instead of clams. The rich oyster extract flavors the sauce.

Bolognese with eggplant added to a beef mince meat sauce. The beef's flavor and the tender eggplant are a good combination.

Rich miso soup with Chinese noodles. A staple Japanese dish where the rich soup and noodles blend perfectly.

Ramen topped with beef and crisp bean sprouts. A hearty dish where the beef's flavor melts into the soup.

A noodle dish where cold noodles are dipped in a cold, spicy, sesame-flavored tantan soup. Perfect for hot days.

Tsukemen with a numbing spicy (mala) soup flavored with Sichuan pepper and chili peppers. A stimulating taste.

A tsukemen with a double soup of chicken and bonito dashi. Rich yet with a clean aftertaste, it pairs well with the chewy noodles.

A tsukemen with eggplant in a miso-based dipping broth. The miso and eggplant are a great match, creating a rich, Japanese-style flavor.

A tsukemen with a mentaiko flavor. The spicy and creamy dipping sauce clings well to the noodles.

A rich tsukemen with a broth made from shrimp heads and miso. The fragrant shrimp flavor is prominent and pairs well with the chewy noodles.

Tsukemen (dipping noodles) served with a dipping broth rich in vegetables. The sweetness of the vegetables enhances the soup, creating a healthy and mild flavor.

A ramen dish where cold noodles are served with a Japanese-style dipping sauce similar to soba tsuyu. A cold, ramen version of zaru soba.

A soupless Tantanmen. Mix the spicy minced meat, nuts, and sauce with the noodles. Rich and stimulating flavor.

Hiyashi chuka (cold ramen) using black sesame dressing. Characterized by the richness and aroma of black sesame, it's enjoyed refreshingly with vegetables and other toppings.

A classic Japanese fried rice, stir-fried until fluffy with high heat. A fragrant dish with ingredients like egg, char siu, and green onions.

A small portion of fried rice. Perfect as a side for ramen or when you want just a little bit of rice.

Fried rice mixed with pickled takana. The saltiness and unique flavor of takana stimulate the appetite.

A small portion of Takana Fried Rice.

A luxurious fried rice topped generously with ikura (salmon roe) and a thick sauce. The mild flavor of the sauce and the saltiness of the ikura are a good match.

Fried rice made with large red shrimp. The rich shrimp miso and aroma infuse the rice, creating a flavorful dish.

A luxurious fried rice topped with sea urchin. Enjoy the contrast between the hot fried rice and the cool sea urchin.

A Western-style fried rice using prosciutto. The saltiness of the prosciutto adds an accent to the flavor.

A set meal featuring Miyazaki's regional dish "Hiyajiru" (cold soup) reimagined in a Tantan style. A cold, miso-based soup is poured over rice. It's slightly spicy and whets the appetite.

Chazuke served with a rich chicken paitan broth. Concentrated chicken flavor with a ramen-like richness.

A light chazuke (rice soup) topped with chicken tenderloin. Perfect as a finishing dish after drinking.

A donburi (rice bowl) topped with lamb and cilantro. The unique flavor of lamb and the aroma of cilantro create an ethnic taste.

Curry with tender, slow-cooked beef tendon. The sweetness and richness of the beef tendon melt into the roux.

A zosui (rice porridge) made with several types of mushrooms. The mushroom broth is flavorful, creating a gentle and warming dish.

A classic zosui (rice porridge) made with chicken and egg. The soup is flavored with chicken broth, making it easily digestible and gentle.

A Hawaiian rice bowl topped with a hamburger patty and a fried egg, served with sauce. Very filling.

A luxurious onigiri (rice ball) topped with sea urchin, or mixed with sea urchin. A rich onigiri where you can enjoy the flavor of uni.