I visited my favorite restaurant, Issoku Santō, which absolutely exceeded the typical image of a mere dining place. The dinner course started simultaneously, and every dish was refined in both performance and taste. The plates were made of traditional Japanese ceramics, making them beautiful. It was a highly satisfying course that was enjoyable to look at and delicious to eat. ◼︎ Below are the dishes I had ------------------------------------ Dinner A ¥9,800 - Prosecco - Chiebijin (tea-infused umeshu) - White Wine - **Peking Duck**: Crispy-skinned duck finished with straw roasting, served with homemade fermented Chinese cabbage, blueberry sauce, liver pâté, and special wrapping dough. - **Tataki of Bonito**: Long-standing bonito from Nagasaki, lightly seared with straw, accompanied by ponzu jelly and orange, topped with herbs. - **Salmon Roe Spring Rolls**: Spring rolls filled with Hokkaido salmon roe, glutinous rice, and drained tofu, deep-fried and topped with additional salmon roe. - **Cold Scallop Pasta**: Hokkaido scallops with olive oil and cucumber pasta, garnished with lemon herbs and shiso herbs. - **Grilled Yellowtail**: Hokkaido yellowtail marinated in saikyo miso and grilled rare, served with miso sauce, ginger and green onion chips, and sprinkled with sansho pepper. - **Issoku Santō Fried Chicken**: Fried chicken from Tottori Daisen, served half as is and half mixed into a pork noodle soup made with the restaurant's chicken broth and stock, with a paprika sauce underneath for a delightful mix. - **Braised Octopus Claypot Rice**: Leftover portions were made into onigiri (rice balls) to take home. - **Fresh Warabimochi**: Homemade hojicha sauce, warabimochi topped with raspberry vanilla, almonds, muscat grapes, and bergamot-flavored tea. ------------------------------------ Every dish was incredibly delicious! The grilled yellowtail and fried chicken were particularly amazing. The way the yellowtail was cooked and the flavor of the miso... just thinking about it makes me want to eat it again. The straw-roasted Peking duck was also impactful, with its crispy and juicy skin being fantastic. The second-floor dugout seating is nice, but sitting at the counter on the first floor lets you see the cooking right in front of you. The cold pasta was delicious, and the spring rolls had a unique flavor here. True to its name, it's a casual eatery, but the quality is quite high. You can enjoy a Japanese-style meal that combines Japanese, Western, and Chinese cuisines, with concise explanations of each dish for a better understanding of the flavors. I had a very satisfying dinner experience. Thank you for the meal!

"Shokudo Isseki Sancho" @ Tokyo Kachidoki with a Tabelog rating of ☆3.50. Date of visit: December 2024, on a weekday at night. This restaurant is part of the Isseki Sancho group, which opened on April 17, 2024. The venue has a charming atmosphere, having been renovated from an old traditional house. The first floor has a counter with a view of the kitchen, and the second floor features tatami seating. Although the name includes "shokudo" (dining hall), it feels more like an "izakaya" with kaiseki cuisine. I had the "Dinner A" (tax included 9,800 yen). First was "Sweet Shrimp Matsumaezuke and Zeppole." The zeppole, made with squid ink, was delicious on its own, boasting a strong aroma of the squid ink. Pairing it with the sweet shrimp matsumaezuke, the rich sweetness of the shrimp harmonized well with the squid ink flavor, making it delightful. Next was "Today's TUKURI." The fish of the day was goldeneye snapper. Instead of just sashimi, it was served in a carpaccio style with vegetables. Then came "Moon and Soft-Shelled Turtle." This dish features ravioli filled with soft-shelled turtle meat and pork. The sauce, made from broth extracted from the turtle, combined with the richness of pork fat and a hint of rosemary, was surprisingly delicious. The "Wagyu Intestine Mapo Eggplant" arrived next, featuring large chunks of eggplant. Minced wagyu intestines added a rich meaty flavor, while the spiciness was mild. Next was "Big Nameko Mushroom and Seasonal Fish Soup," made with a broth from beef, kombu, and mushrooms, poured over grilled head mullet. Then I tried the "Red Snow Crab Cream Croquette." This dish uses red snow crab directly from the port, and the sweetness of the crab was prominent. Served with prosciutto on top and green curry sauce around, it was a fascinating combination that worked well together with the crab's sweetness, the saltiness and fat of the ham, and the spiciness of the curry. The main dish was "Salmon and Salmon Roe in a Hoba Leaf Donabe." Here, seasonal salmon and miso-marinated salmon roe were enjoyed with the aroma of hoba leaves in a clay pot. The rice was cooked just right for my taste, with a delightful crispy bottom, making it delicious. The portion was about one bowl per person. For dessert, "Persimmon Sorbet" was served, accompanied by salt mascarpone and sherry sauce. It was made without sugar, featuring a gentle sweetness. The drink selection is extensive, including beer, sake, shochu, whiskey, and wine. In addition to Super Dry beer, there were craft beers available. I tried the "Seki" from "OHLOY Brewing," a brewery from Kagawa, and it was delicious. I later enjoyed soda mixed shochu and various types of sake from "Masuzen," many of which I hadn't seen before, adding to the fun. Overall, I believe the value of this course under 10,000 yen is excellent. As a drink lover, I particularly appreciated the wide and tasty selection of beverages. 【Instagram】 “Shutin’s Food Diary” @shutin_foodie_diary “Shutin’s Alcohol Diary” @shutin_alcohol_diary.

In Tokyo's Kachidoki, there is a casual dining restaurant quietly nestled in a residential area along Kachidoki Bridge, where a 50-year-old traditional house has been renovated as part of an old house revitalization project. The ambiance retains the charm of the downtown area while providing a cozy dining experience. Guests at the eight-counter seats on the first floor can enjoy a course-style meal featuring seasonal ingredients, primarily focusing on Japanese cuisine, while watching the chefs at work. The atmosphere is enhanced by warm lighting, creating an elegant space that feels akin to a stylish bistro. **Dinner A Course (¥9,800)**: - **Sweet Shrimp Matsumaezuke and Zeppole:** Traditionally, Matsumaezuke is associated with squid, but here it's made with sweet shrimp, which adds a melt-in-your-mouth texture. The Zeppole, a traditional Neapolitan dish, is crispy on the outside and chewy on the inside, flavored with squid ink and a hint of the sea. - **Today's TUKURI - Kinmedai Carpaccio:** Lightly seared kinmedai (red snapper) has thick, flavorful fillets. It's delicious wrapped in thin slices of makomotake (a type of bamboo shoot) alongside vibrant pickled red kuri squash. - **Moon and Soft-Shelled Turtle Ravioli:** The strong, chewy pasta envelopes juicy pork, resembling Italian soup dumplings. The dish is swimming in a delicate broth made from soft-shelled turtle. It’s presented as a creative nod to the moon; taking a bite transforms it into a half-moon shape. - **Wagyu Intestine Mapo Eggplant:** Flavorful wagyu intestines meld beautifully with the hot, spicy mapo sauce, served over crispy fried eggplant. - **Seasonal Fish and Mushroom Soup:** Served in a pot, the soup features shirasu (sweet fish) with a firm texture and delicious white flesh, complemented by a broth made from beef, kelp, and mushrooms, accented with microgreens. - **Red Snow Crab Cream Croquette:** The main dish is a luxurious red snow crab croquette placed atop green curry sauce, garnished with thinly sliced prosciutto, showcasing both visual appeal and delightful crunch. - **Mackerel and Salmon Roe Leaf Pot Rice:** Neatly cooked rice in a donabe (earthenware pot) evokes flavors reminiscent of harako-meshi (rice with salmon roe). Enhanced with seasonal parsley and lotus root, the taste is delicate and refined. For those who don’t finish, there’s a nice service that allows you to take leftovers home. - **Persimmon Sorbet:** This has a soft and moist texture, boasting the sweetness of mature persimmon, perfectly paired with a salty mascarpone. While the main focus is on Japanese cuisine, the menu is packed with inventive ideas that complement the drinks. **Drinks Include:** - **Asahi Super Dry** (¥780) - **Hebesu Sour** (¥780) - **Masuizumi Junmai, Toyama (Masuda Sake Brewery)** (¥980) - A gentle, full-bodied flavor. - **Masuizumi Green, Toyama (Masuda Sake Brewery)** (¥1,280) - An elegantly labeled sake made with Rhône region wine yeast that offers a subtly sweet aroma. - **Avvolto 2022 Puglia I.G.T. Zinfandel** (¥1,380) - “Avvolto” means “to wrap” in Italian, with a paper-wrapped bottle that is rich and sweet. - **Cote de Roses Pinot Noir 2022 Gérard Bertrand** (¥1,580) - A beautiful bottle adorned with a rose design at the bottom. - **Lemon Sour** (¥780) With delicious food, excellent drinks, and a friendly staff, I enjoyed a wonderful time here. The second floor features table seating with dug-out kotatsu, hinting at its popularity with families and offering a different atmosphere compared to the first floor. It’s an ideal spot to relax and enjoy stylish dishes, especially as the season for group gatherings approaches.

This is my third visit to the Isshokusambyou Group, and it’s my favorite restaurant. There were many unique dishes that I hadn’t tried before, making it a place full of new discoveries. The most delicious dish was the crab cream croquette! Set in a traditional-style house, the first floor has only counter seating, while the second floor features a sunken kotatsu, creating a lovely atmosphere. I recommend sitting at the counter, as you can enjoy the live cooking experience. Here’s what I had during this visit: - Sweet shrimp with Matsumaezuke and Zeppole: Zeppole is a fried pizza from Naples. It was chewy and fragrant with squid ink and aonori, which paired perfectly with the Matsumaezuke, making it an excellent snack for drinks! - Today's TUKURI: Carpaccio of red sea bream served with makomotake and vibrant red "benikururi" (radish). This unusual combination was also quite tasty. - Moon and Soft-Shelled Turtle: A ravioli shaped like the moon, filled with soft-shelled turtle jelly and minced meat. The soup was made from soft-shelled turtle broth, allowing you to enjoy the phases of the moon with each bite! - Tajima beef small intestine with Mapo eggplant: Even for someone like me who isn’t a fan of spicy food, this was delicious. The heat was mild, and the hot, creamy eggplant paired with flavorful offal was fantastic. - Large nameko and seasonal fish soup: The fish, called Higesori-dai, was new to me. It was served grilled, along with a broth made from large nameko mushrooms in a soup. - Red snow crab cream croquette: Served with green curry sauce, this was my first time experiencing this combination, but it was a perfect match! Topped with freshly sliced prosciutto, the saltiness complemented the sweet cream croquette beautifully. - Autumn salmon wrapped in a magnolia leaf clay pot rice: Salmon and salmon roe. The roe was marinated in magnolia leaf miso, providing a wonderful accent and stable deliciousness. It was recommended to be about two bowls per person, and you could either have a second helping or take some home as onigiri, which was a nice option for enjoyment at home. - Desserts: Persimmon sorbet, a fall-inspired treat. The combination of persimmon sorbet, salty mascarpone cheese, and sherry sauce was amazing! It had been a while since I experienced innovative cuisine, but everything was delicious, and I was very satisfied with the course. The price point is reasonable, so I’d love to return when the menu changes!

Yesterday, I visited "Shokudo Isseki-Sancho," which opened in April this year under the Isseki-Sancho group. The location is a renovated traditional house, stylishly situated just a 5-minute walk from Kachidoki Station on the Toei Oedo Line. The interior is cozy, featuring an 8-seat counter and a second floor, and I was seated at the counter. It was great to see the chefs preparing the dishes right in front of me! We started with a toast and I tried Asahi Stout for the first time. It had a refined taste, reminiscent of a more elegant British dark beer, with sweetness and richness that I absolutely adored. First, we had Sweet Shrimp Matsumaezuke served with Zeppole. The sweet shrimp's umami was condensed in the Matsumaezuke, and the Zeppole made with squid ink and aonori complemented it beautifully. I heard it pairs well with seafood and is even better with shrimp on top—truly exquisite! Next was the TUKURI of the day: freshly caught Kinmedai (red snapper) prepared as carpaccio, topped with thinly sliced and charcoal-grilled Makomotake (a type of mushroom). The fish was delicately sweet since it was bled aboard the boat, eliminating any unpleasant flavors. Moving on, we tried "Tsuki to Suppon": a ravioli filled with a rich broth made from turtle and pork. The broth had added rosemary butter, giving it a deep flavor and lovely aroma. The smooth ravioli had a great texture, making it another standout dish. We also had Hebesu Soda and "Wagyu Cow Intestine Mapo Eggplant." The wagyu intestines were flavorful and rich, paired nicely with the spicy and melt-in-your-mouth autumn eggplant. The "Seasonal Fish and Mushroom Soup" featured a glossy dashi made from beef, kombu, and large nameko mushrooms, with grilled Higesoridai (a fish) floating in the broth. The large nameko added a wonderful texture, making it a comforting dish perfect for the colder season. The micro herbs added a nice touch of flavor. Next came the "Red Snow Crab Cream Croquette," made with sweet red snow crab directly from the fishing port. It was served with a green curry sauce. While the sauce was delicious, the flavors were so strong that it overshadowed the crab a little, which was a slight disappointment. Perhaps a different combination could work better! Then we had "Masu and Ikura Bokkehi Rice." The seasonal autumn salmon and the aroma of the bokke leaf were beautifully combined in the clay pot. They also made their own ikura (salmon roe) pickled in bokke leaf miso. For dessert, we had a "Persimmon Sorbet," made with sweet persimmons served with salt mascarpone and sherry sauce. They avoided using sugar to keep the natural sweetness of the persimmons intact at the right serving temperature. The combination of persimmons, mascarpone, and sherry sauce was absolutely exquisite, making it a perfect finale. So far, every Isseki-Sancho establishment I’ve visited has been fantastic, but this one stands out as my favorite. The menu changes with seasonal ingredients, so I’d love to come back each season. They’re also launching a special Christmas course for women’s lunches, which is a must-try for food enthusiasts! Shokudo Isseki-Sancho 050-5593-3368 3-3-11 Kachidoki, Chuo-ku, Tokyo https://tabelog.com/tokyo/A1313/A131302/13295497/ #ShokudoIssekiSancho #IssekiSanchoGroup #KachidokiDinner #KachidokiGourmet #JapaneseCuisine #InnovativeJapaneseCuisine #JapaneseDinner #DinnerCourse #ConnectingWithJapaneseFoodLovers #ConnectingWithFoodEnthusiasts #TokyoGourmet #TokyoGourmetJourney #TokyoGourmetClub

The course's appetizer platter featured a Western-style dish of Matsumae-zuke, which was an exquisite taste I had never experienced before, capturing my heart from the very beginning. I was able to enjoy each dish leisurely while sipping on drinks in a traditional tatami room. The fried chicken was large and satisfying, making it highly recommended.

Just a 5-minute walk from Kachidoki Station on the Toei Oedo Line, "Shokudo Isseki Sancho" opened in April 2024. This restaurant is part of the Isseki Sancho Group, and its concept is “Innovative Downtown for Adults!” The place has a great atmosphere as it has been renovated from a 50-year-old traditional house. The interior features 8 counter seats on the first floor and 16 sunken kotatsu tables on the second floor. During this visit, I opted for the counter seats on the first floor. The dishes were served at a good pace, and the entire course took about an hour and a half. If there's leftover rice from the clay pot, they pack it up for you to take home. The takeout bag was quite cute. Personally, I found the persimmon sorbet to be the best dish! The food was delicious, and I felt satisfied, making it a good value for the money. Reservations are relatively easy to make, so I wish there was a place like this near my home. **Restaurant Information** - Tabelog Rating: 3.54 - Access: 3-3-11 Kachidoki, Chuo-ku, Tokyo (5-minute walk from Kachidoki Station) - Hours: 17:00 – 23:00 - Closed: Irregular holidays - Budget: ¥10,000 – ¥20,000 - Reservations: Tabelog, phone - Payment Methods: Credit cards accepted - Dining Duration: 1.5 hours **MENU** ~Dinner A Course: ¥9,800 (including tax)~ - Sweet shrimp marinated in Matsumae style with zeppole - Today's TUKURI: Crudo of makomo bamboo shoots and red snapper - Ravioli filled with broth from turtle and pork, served with rosemary butter sauce - Beef intestines marinated eggplant - Seasonal fish and mushroom soup made with deep broth from beef, kelp, and mushrooms, served with grilled horse mackerel - Red snow crab cream croquettes with green curry sauce and prosciutto - Leaf-wrapped rice with salmon and salmon roe - Persimmon sorbet, mascarpone, sherry sauce

Sweet shrimp in Matsumae-zuke and Zeppole, seasoned with salt. The Matsumae-zuke pairs perfectly with Zeppole, which contains Shimane seaweed. Today's TUKURI features fresh fish directly delivered from the fishermen, served as carpaccio. The combination of kinmedai (splendid alfonsino) and the acidity of daikon radish is exquisite. You can enjoy both the broth and the meat of the soft-shelled turtle in the dish "Tsuki to Suppon." The yellow ravioli is filled with a turtle and ground meat hamburger. Taking a single bite allows you to experience the savory juiciness, making it a recommended choice. The pairing of turtle and butter sauce is mild and perfect for winter. Wagyu small intestine in a mapo eggplant style features flavorful and rich wagyu small intestines combined with mapo eggplant. You eat this by crumbling crispy dough along with the mapo. The seasonal fish and mushroom soup contains a deep broth made from beef, kelp, and mushrooms, topped with grilled seasonal fish. The coriander enhances the flavor, making it a dish you won't tire of. The red snow crab cream croquette is a bold highlight of the lineup. The rich sweetness of the freshly caught red snow crab is fully enjoyed. When paired with green curry sauce, it offers a different impression. The saury and salmon roe cooking in a magnolia leaf rice pot captures the essence of autumn salmon and magnolia leaf aroma. The miso-marinated salmon roe is incredibly delicious. The leftover portion can be made into onigiri (rice balls) to take home, which is a nice touch. Finally, the persimmon sorbet, filled with natural sweetness, is served with salted mascarpone and sherry sauce—making it an adult dessert.

The creative dishes at the restaurant were all generally quite tasty, but the speed of service and temperature management of the food left something to be desired. I could have used more ice in my drinks as well. The portion sizes might feel a bit lacking for adult men. I've heard that the private tatami mats on the second floor offer an à la carte menu, so I think I'll try that next time.

I didn't find anything moving about the food. The temperature and flavor were mediocre. It looked good in photos, but the taste was lackluster... I made a reservation because of the high ratings on Tabelog, but I was left feeling disappointed. The seats on the first floor seemed better; the second floor had more of an izakaya vibe. The staff was friendly and energetic, but they weren't very attentive. They were eager to promote lunch specials, even though they mentioned it was hard to come to Kachidoki, which showed their dedication. If I'd gone there in my 20s, I might have felt differently, but this time I just wanted to enjoy delicious food, and it felt unsatisfying. For the price I paid, I would have preferred to go to another restaurant. I won't be returning.

The phrase "one stone, three birds" refers to a well-rated yakitori restaurant and sushi restaurant in Shimbashi, but there's also a new restaurant that opened this spring in Kachidoki. I was certain it would be a good choice, so I used it for a business dinner. I couldn’t take many photos, but the course meals were all delicious. I’m definitely going to return; I’ve found a great restaurant!

I visited the highly acclaimed restaurant run by Isakusan, known for its successful crowdfunding efforts! The atmosphere of the renovated traditional kominka (old house) is warm and inviting, and you can enjoy dishes that highlight the original flavors of carefully selected seasonal ingredients! ▼ Here’s what we had for the course: ========= ⭐︎ Dinner A - Sweet shrimp with Matsumaezuke and Zeppole - Today's TUKURI - Moon and soft shell turtle - Tajima beef small intestine with mapo eggplant - Large nameko mushroom and seasonal fish soup - Red snow crab cream croquette - Autumn salmon in a bamboo leaf pot rice - Persimmon sorbet =================== **Sweet shrimp with Matsumaezuke and Zeppole:** The dough is mixed with squid ink and fresh seaweed, creating a crispy exterior and a fluffy, chewy interior. The sweet shrimp has a strong sweetness and a sticky texture. The Matsumaezuke made with mekabu, carrot, and onion offers an enjoyable texture and a luxurious flavor. **Today's TUKURI:** This time it was "Kinmedai (splendid alfonsino) carpaccio." The skin is crisped up, while the flesh is incredibly plump. It’s a dish that captures the flavor of the grilled fish beautifully. **Moon and soft shell turtle:** Ravioli filled with soft shell turtle encased in pasta dough, served with a sauce made from the turtle's broth, providing richness with a French flair. The yellow appearance resembles a full moon! **Tajima beef small intestine with mapo eggplant:** This dish is enjoyed with crispy crackers, creating a fun texture. The harmony of fried eggplant, mitsuba, spearmint, and Tajima beef small intestine is absolutely fantastic! The addictive seasoning makes you crave white rice. **Large nameko mushroom and seasonal fish soup:** A deep and flavorful soup made from beef, kelp, and mushrooms. The seasonal fish used is "higesori dai," a lean fish with strong umami. The skin is crispy, and the flesh is plump, pairing perfectly with the gentle, deep soup. **Red snow crab cream croquette:** With a crunchy coating, the natural sweetness of the red snow crab shines. You can also enjoy it with a creamy green curry sauce for a flavor twist. The prosciutto is of the high-quality "Bello Jota" variety, and its perfect saltiness makes it great with drinks. **Autumn salmon in a bamboo leaf pot rice:** A delicious rice dish topped with plenty of miso-marinated salmon roe, infused with the scent of bamboo leaves. The low-temperature cooked autumn salmon integrates its flavor into the rice. The salmon melts in your mouth, the roe bursts with flavor, and the crisp lotus root creates an irresistible combination! **Persimmon sorbet:** The sorbet is paired with salt mascarpone and a sherry wine sauce. It has a very soft and smooth texture, distinctly different from other sorbets. The sweet persimmon sorbet tastes fruity, and when combined with the salt mascarpone, the sweet and salty harmony is simply delightful. =================== The innovative combinations and ways of enjoying the dishes were refreshing and fun, beautifully merging Japanese and Western cuisines. The presentation was stunning, and the flavors were delicate, truly embodying "innovative cuisine for adults"! The hospitality and service were excellent, allowing me to enjoy the meal until the end. This is a highly recommended place for business meetings, dates, or special anniversaries! I will definitely return. Thank you for the meal!

I heard that there is a restaurant from the Issoku Sancho group in Kachidoki, so I visited Shokudo Issoku Sancho! We arrived at 8 PM on a weekday as a party of two, and since we had a reservation, we were able to enter without waiting! The restaurant is housed in a renovated old house from downtown, creating a charming atmosphere. We were first seated at the counter, which allowed us to enjoy the lively ambiance as the kitchen was right in front of us, which was great! This time, we ordered the Dinner A course! Each dish was full of originality, and the explanations of the menu were detailed and intriguing. (Course contents) - **Zeppole**: These were made with squid ink and seaweed. The slight saltiness of the squid ink paired perfectly with sweet shrimp in a type of pickled dish, making it a great accompaniment to our drinks! - **Today's TUKURI**: We were served amberjack carpaccio. It was served with pickled purple daikon and makomotake, a type of mushroom. It was recommended to eat everything together, as the harmony of the Japanese flavor, the elasticity of the amberjack, and the sourness of the pickled daikon with the Japanese tapenade sauce was outstanding! - **Moon and Soft Shell Turtle Ravioli**: This dish resembled Italian dumplings. The ravioli was filled with pork hamburger, and underneath it was a rosemary butter sauce made with soft-shell turtle broth. The dish was inspired by the phases of the moon, and taking a bite made it visually resemble the transition from full to half moon. This thematic dish was fun and enjoyable to eat. - **Tajima Beef Intestine Mapo Eggplant Lasagna**: This was prepared in a lasagna style. It is recommended to crumble the dough and eat it with the Mapo sauce. - **Large Nameko and Seasonal Fish Soup**: The dish featured charcoal-grilled Kyushu HGDA and large nameko mushrooms. The soup had a kombu and mushroom broth that highlighted the umami of the fish. - **Red Snow Crab Cream Croquette**: This was the main dish of the course. The croquette was accompanied by Iberico ham made from the highest quality pork, raised solely on acorns, which makes it tastier than other pork. It’s recommended to eat the croquette with the green curry sauce poured over it. The croquette was crispy on the outside with a sweet filling of snow crab and cream—absolutely delightful! - **Autumn Salmon and Salmon Roe Leaf Pot Steamed Rice**: This was the final dish in the course. The salmon was cooked at a low temperature to achieve a rare texture, and the roe was made using a miso marinade. - **Aged Persimmon Sorbet**: The persimmons were aged for a week after procurement, resulting in an abundance of sweetness, which was highly noticeable in the flavor. Dining with two people: Recommendation rating: 3 Dining with a larger group: Recommendation rating: 3 *Recommendation ratings (based on number of people): 1 ⇒ Not recommended, 2 ⇒ Enjoyable, 3 ⇒ Highly recommended! What we ordered: Dinner A for 9,800 yen (Course contents) - Sweet shrimp in a pickled dish and zeppole - Today’s TUKURI - Moon and soft shell turtle - Tajima beef intestine mapo eggplant - Large nameko and seasonal fish soup - Red snow crab cream croquette - Leaf pot steamed rice with autumn salmon - Sweetness: Aged persimmon sorbet Thank you for reading my post! I hope it provides some useful information for everyone! Please like, save, and follow!

This is the first izakaya of ISSEKI-SANCHO, which is currently expanding. However, I wonder if there is a demand for a course priced at 9,800 yen at an izakaya. They recommended this course even without a reservation. I wasn't that hungry this time, so I chose to go à la carte. They offered Asahi and craft beer; Asahi was priced at 780 yen and the craft beer at 1,580 yen, which makes me see who they are targeting. I'm curious where they are adding value. Each dish was delicious, with some clever touches and surprises. However, the portion sizes just don’t seem to match the price. Instead of being wowed, I found myself surprised in a puzzled way. With the drinks, I ended up spending more than 6,000 yen per person. Hmm, I’m unsure if I’d revisit. While I acknowledge that using an old house for a new venture is commendable, there are many reasonably priced and good eateries around here, so it will be a tough competition.

I enjoyed my lunch, so I visited again for dinner, looking forward to the Peking duck. However, it seems the course changed this month, which was disappointing. It looks like I can still order it as a single dish. The food was quite tasty overall, but there were many ethnic elements that I wasn't fond of. It had a rather unique taste. Thank you for the meal.

I had dinner at Ichi-seki San-chou, a restaurant in Kachidoki that opened on April 17, 2024, as part of the Ichi-seki San-chou group. This innovative restaurant for adults has transformed a 50-year-old traditional house into a stylish and refined space. The interior features an open kitchen and counter seats on the first floor, while the second floor offers sunken kotatsu seating. The A course I enjoyed consisted of the following dishes: - Sweet shrimp Matsumae pickles and Zeppole - Kinmedai (golden-eye snapper) carpaccio - Moon and soft shell turtle - Tajima beef small intestine with spicy eggplant - Large nameko mushrooms and boar fish soup - Red snow crab cream croquette - Trout and salmon roe cooked in a hot pot with a bamboo leaf - Fresh warabi mochi The sweet shrimp Matsumae pickles and zeppole were both items I hadn’t tried before and were surprisingly innovative! The zeppole, made by frying pizza dough mixed with squid ink, paired perfectly with the rich sweet shrimp Matsumae pickles; eating them together was delicious! I always thought Matsumae pickles were only for rice, so this was a real eye-opener! The "Moon and soft shell turtle" dish featured ravioli placed facing each other to represent a full moon, while the surrounding soft shell turtle soup symbolized moonlight. Eating one ravioli transformed the presentation into a half moon, creating such a fun story behind the dish! The Tajima beef small intestine with spicy eggplant was also unique and tasty. The harmony of the fried eggplant soaked in sauce, mitsuba (Japanese wild parsley), spearmint, and the beef was incredible! For the main dish, the red snow crab cream croquette served with prosciutto and green curry sauce offered a combination I had never experienced before! The thinly sliced prosciutto melted in your mouth, and the spiciness of the green curry complemented the creamy croquette magnificently. It was absolutely delicious! To finish, we enjoyed fragrant, freshly cooked hot pot rice with trout and bamboo leaves. The saltiness from the salmon roe enhanced the overall flavor. I learned that if you couldn’t finish it, they could make onigiri (rice balls) to take home, but it was so good that I finished it all! The innovative combinations and presentation of dishes that blended Japanese and Western styles were beautiful and delicately flavored, making it truly a place for adults to enjoy innovative cuisine! I highly recommend it for dates, girls' nights out, or special celebrations. I look forward to going again. Thank you for the wonderful meal!

【Store Name】Shokudo Isshikisancho【Location】3-3-11 Kachidoki, Chuo-ku, Tokyo【Tel】050-5593-3368【etc...】Closed on irregular days. An elegant, warm izakaya renovated from a traditional house with the theme "Innovative Downtown for Grown-Ups". ✨ A hidden gem that has been open for about six months, featuring a beautiful, modern Japanese ambiance in a 50-year-old house. The approachable staff welcomes you, so you can enjoy a relaxed dining experience. The chef shares plenty of interesting insights, enhancing your meal. The first floor has 8 counter seats around an open kitchen, while the second floor offers a cozy sunken kotatsu area—perfect for different occasions, so be sure to make a reservation. The Isshikisancho group uses selected ingredients generously to offer a variety of genre-less creative dishes that showcase the essence of the ingredients. Expect beautiful tableware and attention to detail in both a la carte and course options. This time, we ordered the recommended 8-dish course for ¥9,800. Here’s what we enjoyed: - **"Sweet Shrimp Matsumae-zuke and Zeppole"**: A delightful pairing where the rich flavor of sweet shrimp melds perfectly with the squid ink-infused zeppole, an exciting start. - **"Today's TUKURI"**: Freshly caught Kinmedai (red seabream) served as carpaccio. The umami from the lightly seared fish complements the acidity of the red daikon and the aroma of the grilled matsukare bamboo. - **"Moon and Soft-shelled Turtle"**: A creative dish featuring a ravioli filled with natural soft-shelled turtle from the Shimanto River and pork, with the flavorful turtle soup infused with rosemary. - **"Tajima Beef Small Intestine Mapo Eggplant"**: Crispy fried kaoyapi (crispy duck pancake) with the sweet richness of Tajima beef offal, finished with a layered arrangement of mapo eggplant using blanched eggplant and accented with mitsuba and mint. - **"Large Nameko Mushroom with Seasonal Fish Soup"**: A delightful combination of Hiragasukari (a type of fish) from Nagasaki and large nameko mushrooms, accentuated by a hidden flavor of shiso. - **"Red Snow Crab Cream Croquette"**: Overflowing with crab, these crispy, rich croquettes pair wonderfully with thin slices of prosciutto or a flavorful green curry sauce, offering an experience of delightful flavors. - **"Trout and Salmon Roe Kobako Rice"**: An extravagant autumn dish infused with the aroma of hoba (Japanese magnolia) featuring Kaga lotus root, water spinach, and various ingredients. The low-temperature cooked cherry trout and miso-marinated salmon roe will keep you wanting more—leftovers can be shaped into onigiri. - **"Fresh Warabi Mochi"**: A jiggly, homemade warabi mochi served with a subtly sweet sauce made from sherry and honey, offering a delicious and refined balance. The course changes approximately every two months, so you can still enjoy the autumn flavors for a limited time. With creative and intriguing combinations, this restaurant provides a unique culinary experience. You'll feel the hospitality of the Isshikisancho group, making it a wonderful place to visit! ________________________________ 【Instagram】@melech_tokyo_gourmet Introducing delightful new and established dining spots around Tokyo, ensuring your weekends are exciting. Follow us for only the best recommendations and stay tuned for more! Feel free to leave comments or DM us with any questions or thoughts! ________________________________

The restaurant is located about a 10-minute walk from Kachidoki Station. Since it was the first time for this place to open in Kachidoki, I probably wouldn't have noticed its location if I hadn't seen it on Instagram. It's a creative Japanese restaurant, and the most popular dish is Peking duck! It has a stylish flavor with blueberry sauce and cream cheese. Personally, I found the cream croquettes topped with prosciutto to be incredibly delicious! The green curry-style sauce pairs perfectly with it. I really liked it! All the menu items use seasonal ingredients typical of Japanese cuisine, but with creative takes that incorporate Chinese and Western influences. It's a very good restaurant, but since I don’t have many opportunities to visit Kachidoki and I feel it's a bit pricey compared to similar places, I rated it 3.3. If I have the chance to go to Kachidoki again, I would definitely like to visit!

Everything I ordered was delicious and the portion sizes were just right. They also had Hakushu whiskey, which was fantastic! I’m definitely coming back for another visit! I want to try everything on the menu! In addition to that, we ordered a clay pot rice dish, and at the end, I turned it into onigiri to take home. Even after some time, it was still tasty! ✨

Shokudo Isshokusancho is about a 4-minute walk from Kachidoki Station. It is a creative cuisine (innovative fusion) restaurant offering Japanese, Western, and Chinese dishes, set to open in April 2024. I made a reservation for two at 5:00 PM on October 6, 2024, for the "Dinner A" course, priced at 9,800 yen (tax included). This was my first visit, and I was seated at the counter on the first floor. Beverages ordered included: Asahi Super Dry beer (780 yen, tax included), a glass of white wine, White Haven Riesling from New Zealand (dry, 1,380 yen), a glass of Tabua Saperavi from Georgia (full-bodied red, 1,580 yen), a glass of Puglia Organic Zinfandel from Italy (medium-bodied red, 1,380 yen), and a lemon sour (780 yen). For the dishes included in the "Dinner A" course: - Sweet shrimp with Matsumae pickles and Zeppoline: There was more cod roe than I expected. The sweetness of the shrimp was infused with the umami of the kombu. The squid ink-infused zeppoline (fried dough) was a nice idea, softer and easier to eat compared to pizzeria versions. - Today's TUKURI: Seared kinmedai (red seabream) from Kozushima. Garnished with red onion, chrysanthemum petals, and micro dill. It had a nice texture without being watery. - Ravioli filled with soft-shelled turtle and pork mince, floating in a soft-shelled turtle broth, enhanced with rosemary butter for flavor. Paired excellently with the dry yet full-bodied New Zealand Riesling. - Tajima beef small intestine mapo eggplant: This dish was layered with crispy roasted duck pancakes (Kaoya pin). The Tajima beef small intestine was juicy with a sweet flavor. The balance of the pork mapo eggplant was outstanding, paired wonderfully with the full-bodied, rich Georgian Saperavi. - Large nameko mushrooms and seasonal fish soup: The soup consisted of beef, kombu, and mushrooms with charcoal-grilled hinbashidai (fish) floating in it. The beef flavor was present but not overpowering—an exquisitely balanced 'gourmet soup.' - Red snow crab cream croquette: Packed with crab, it was crunchy and crispy. The rich green curry sauce had a pronounced coconut milk flavor. It was topped with prosciutto, making it an exquisite croquette. Paired with the medium-bodied, fruit-forward Puglia Organic Zinfandel. - Autumn salmon cooked in a magnolia leaf clay pot: Perfectly cooked autumn salmon topped with plenty of salmon roe, creating a rice dish infused with the aroma of the magnolia leaf. After a taste, they packed some into onigiri (rice balls) for me to take home. - Persimmon sorbet: This subtly sweet persimmon sorbet was paired with a creamy salted mascarpone, providing a refined conclusion to the meal. The dishes showcased a brilliant twist on carefully selected ingredients, showcasing the talents behind innovative fusion cuisine. Every dish was delicious. The glass wine selection was unusual and offered great taste and value. This hidden gem of a restaurant is set in a house-like building, with a spacious and comfortable counter area on the first floor. The second-floor sitting area features low tables. On the evening of my visit, there were about five other groups of two guests. The staff provided detailed and attentive explanations of the dishes, complemented by soft, considerate service, making the atmosphere very welcoming. They even saw me off at the door when I left. Thank you for a wonderful meal—I will definitely return! Shokudo Isshokusancho [Google Maps link]

The food was very delicious. The Peking duck, in particular, was excellent. However, it might have just been that day, but the serving time was a bit slow. (We had to cancel a few dishes.) I think if we eat the course at the counter on the first floor, that issue might not be a concern, so I’m considering going for the course next time.