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Isoyama
Japanese
A small sign glowing in a Pontocho back alley marks this intimate omakase spot where Showa-era pop plays and the vibe lands somewhere between izakaya and kappo. The chef trained in both traditions, so vinegared mackerel sushi and simmered octopus sit alongside char-grilled fish paired with shuto and konowata paste, each one chosen for how it sits against sake. Numerous small plates and bowls arrive in sequence, and nothing about the room is trying to impress you.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Simmered octopus
“Sushi of vinegared mackerel, simmered octopus and roast duck are products of izakaya training”
Michelin Guide -
Roast duck
“Sushi of vinegared mackerel, simmered octopus and roast duck are products of izakaya training”
Michelin Guide -
Shuto
“Grilled fish is paired with shuto (pickled and seasoned fish entrails) and konowata (salted sea cucumber entrails) paste”
Michelin Guide
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