Review excerpt: All the kushiage sticks at La Maison du Isshovin are good, whether meat, mushroom or vegetable. But do not miss the kunsei-tamago, a smoked egg.
Camo (or more usually, kamo) means “duck” — the key ingredient in a good half of the dishes. In this case it refers to aigamo, the domesticated kind, which are raised on a farm run by the restaurant’s parent company in the far north ...
What's on the menu? And, more to the point, what's good? Just about everything that is given the teppan treatment. One of the highlights is the juicy miso-marinated imo-buta, a breed of pig fed primarily on sweet potatoes.
Designer okonomiyaki may sound like a contradiction in terms, but here in Shirokane it seems to make perfect sense. Where else can you go to drink Pouilly-Fuisse with your pancakes?
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