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Iwasaki Review

4.6 /56 Reviews
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M36***59
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5/5
Original Text
A quality waiter's Japanese food store, with the performance of the original ingredients, brought out the fresh sweetness of the ingredients, the store is also quiet and overflowing with the impression is very good. Every dish tastes absolutely very good, in addition, it is worth mentioning that the plum wine here must be tried. The interior will also be very gentle and professional, the service is fast and good, very satisfactory, in short, it is a good place to recommend to everyone.

Iwasaki

Posted: Jul 20, 2018
More Reviews
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  • M24***21
    5/5Outstanding
    Original Text

    I highly recommend this salmon sushi. The salmon is thickly cut and very fresh. It is very enjoyable to eat. The dishes are also very exquisite. It looks more advanced. Of course, the price is a bit expensive.

    0
    Posted: May 26, 2022
  • 启航yyy
    4/5Excellent
    Original Text

    The ingredients used are some very fresh ingredients, so the dishes are still delicious!

    0
    Posted: Apr 9, 2022
  • 288***58
    5/5Outstanding
    Original Text

    I was very satisfied with the restaurant, the second such good restaurant you can't find at the same price. The space here is very spacious and comfortable, and the food tastes quite delicious. I tasted raw lychee and celery cakes here. The restaurant is only a few minutes walk from the station and the location is excellent.

    0
    Posted: Dec 8, 2016
  • Kevin
    4/5Excellent
    Original Text

    The location is better, the taste of the dish is not too amazing, it is quite satisfactory

    0
    Posted: May 19, 2016
  • Hanadan-go
    Original Text

    The "Rock さき" Michelin 1 star shop is located near Karasuma Yuchi, and it is only a walking distance from the subway station. Although hidden in a modern style of concrete apartment, its representative Japanese style design is a unique, but I think as long as you can find this neighborhood, you will not miss it. General Iwasaki Yi is a long and rich experience of learning is a highlight of the store. In his more than 30 years of cooking career, he has worked in famous stores such as Gaotai Temple and Jiu Chuan (5 years), Kionyuan Marushan (3 years), and Yuanjia Hotel (16 years), and opened his own store in 2007 and won a Michelin star four years later. Throughout the meal, Master Iwasaki only had two brief conversations with us, and the rest of the time focused on cooking. This may be related to his previous work experience, after all, such as Gaotai Temple and Marushan, such as box-based shops, do not need chefs to communicate directly with guests, and as the chef of the hotel, it is rare to meet the guests. But fortunately, Mrs. Zao Jiangzi, the wife of Master Iwasaki, was funny and humorous. She could chat with all the guests. The two moved and quiet, but they complemented each other. The store starts from 2 people, and the bar can sit down for about 6 people. The box is also designed to be a small bar, about 2 to 4 people can sit down, the clerk can go directly from the kitchen to the inside of the small bar to serve the guests, it is very wonderful and interesting. The shop is not allowed to take pictures in principle, but because there was only a group of guests from Thailand on the bar that day, except for me and my friends, I got a special photo permit from the owner. The first dish is boiled seagulls, with the most common plum sauce as a seasoning, and also a small piece of soft fresh gluten, sweet and very tasty. Fresh seagull meat, sour plum, sweet gluten, three flavors coordinated, eating a big appetite. The second sashimi, with red spot grouper and yellow belt scorpion as the selection material, with hazelnut vinegar and Tuzu soy sauce. Red spot grouper can be matched with both seasonings, yellow belt scorpion is suitable for mustard soy sauce. The fish tastes refreshing, with the sauce, and the aftertaste is endless. The third decision on the basic level of the お, the material is seagulls. There are also leeks and winter melon dumplings in the juice. The soup is slightly light. This key dish did not surprise me. The fourth roasted stone carp, with Kyoto's most famous green pepper variety [Kyoto midori]. As a fish with high fat content, the fish taste delicious and long-winded, which is mouth-watering. The next fried items are asparagus and octopus. Fresh ingredients are wrapped in a golden starch coat, tender in the outer fin and full of toughness. Especially fried octopus is rare in the restaurant, which is a small surprise. The next appearance is the store's name, Haiyun Wudong noodles, which is a well-deserved reputation. With a history of 300 years, Daoting Udon is refined with all handmade ancestral skills. The texture is tough, the entrance is slippery, chewy, and the fresh and delicious can climb the sea. This is also the most recommended dish in this table. Later, the store name - white flavor and boiled Hemao eggplant and sesame tofu. White flavor and kang pavilion, なかむら is not a road number, the taste is suitable, there is no sweetness that is deep into the bone marrow. Although eggplant should be the focus of this dish, but unfortunately not very tasty, and the combination of flavor is only simply superimposed, there is no expectation of integration. The sesame tofu is slowly simmered with white flavor, becoming more delicate and gentle, and giving it a soft taste similar to rice cakes, which is full of satisfaction. The next dish is a steamed onion. After a long time of steaming, the onion becomes sweet and delicious. The spicy spicy itself has been completely covered and is very easy to enter. And the low temperature conditioning Danbo beef, raw meat tastes heavier, I do not like it very much. The last dish before the staple food is a variety of seafood, the ingredients are salmon, conch, Japanese prawns, Moroccan lentils and crony vegetables, etc., with Tuzu white vinegar frozen and egg mayonnaise as ingredients, the biggest problem is that the taste is not integrated enough. The main food of this meal is small fish rice. Among them, small fish is cooked in turtle soup for a long time, extremely delicious, and it is also a store name. If you feel that the meaning is still not enough, there is a take-out gift that can be purchased for 1080 yen. The last dish was mango, watermelon, yellow kiwi and lotus cake. Lotus cake was invented by the brother of Master Iwasaki. My brother has been cooking for more than 30 years with Jiuchuan, and his skills are deep, and his taste is significantly higher than the average level of other dishes. On the whole, although there are many dishes in this table, there are fewer people, and the stone tools and plates are not very distinctive. The general who is not good at talking is also one of the reasons why this store is not recommended.

    0
    Posted: Sep 4, 2017