This is one of the dishes featured in our dinner course.
Oven-baked isaki (grunt) from Uwajima, now in season, served with romesco sauce made from roasted nuts, a sauce of pure white corn and sea bream broth, steamed Yamato Rouge corn, sautéed water spinach, caramelized almonds, pistachios, and dill sprouts.
The isaki from Uwajima is generously sized, weighing about 700g, with thick, succulent flesh that remains plump and flavorful even after cooking. Finished under the salamander to crisp the skin to perfection, it is delicious on its own.
The isaki takes center stage, accompanied by sauces and garnishes that invite you to enjoy a variety of flavors and pairings.
As a side note, this plate was originally meant to be gold. After much trial and error, I gave up on that idea and settled on its current look—but I’ve grown quite fond of it.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
