Iwasaki

At Iwasaki, one of the most memorable parts of a kaiseki meal is the rice cooked in a clay pot. A diner describing a summer dinner said they first enjoyed it freshly cooked, then savoured the crisp, toasted rice from the bottom of the pot. After a succession of carefully prepared dishes, the sweetness of the plain rice and its fragrant crust brought the meal to a satisfying close.

The seasonal menu changes, but one summer course was reported to include a soup with conger eel, salt-grilled sweetfish, Omi beef with Manganji peppers, and yuba simmered with other ingredients. The soup was remembered for the combination of tender eel and dashi. Following the progression from fish and vegetables to meat is part of the pleasure of a kaiseki meal.

Another dinner was reported to include a soup with sea bream and mushrooms, vinegared horsehair crab, and a beef loin hot pot, followed by rice cooked in a pot, red miso soup and walnut mochi. Rather than arriving all at once, the meal moves through courses such as soup and grilled dishes before rice and dessert—a format that allows diners to savour seasonal ingredients bit by bit.

One diner also appreciated that the chef finished and served the dishes personally, and enjoyed being able to ask about the food directly. Iwasaki serves both lunch and dinner, and reservations are recommended for dinner. If you are planning a leisurely meal around the seasonal menu, consider booking ahead.