Favorite

Iyasare serves dishes that look almost too pretty to eat: curlicues of beet-cured ocean trout the color of raw steak; steamed clams draped with dried-konbu shavings that resemble the straggled ends of a fisherman’s net; a raw-seafood plate featuring sea urchin, Hokkaido scallops, and ikura (marinated salmon roe) that looks like an abstract painting. But chef-owner Shotaro Kamio isn’t just interested in putting out a pretty plate; instead, he layers the components of each dish in the service of flavor. That sea urchin, scallop, and ikura combo — a dish Kamio calls “Ocean Umami” — offers one of the most luxurious bites you’ll find in an East Bay Japanese restaurant: the pure essence of the sea. Other highlights include the aforementioned clams, served in an addictive sake-infused broth, and, for dessert, a whole roasted apple hidden inside of a pastry box — a fun reimagining of apple pie.

— Luke Tsai

Tags:

Features: , , , , ,

Price: $$$

Related Stories

  • Iyasare and the Essence of Umami

    Iyasare and the Essence of Umami

    The new Fourth Street restaurant serves some of the most gorgeous Japanese dishes in town, but the flavors are what linger in the memory.
    • Feb 5, 2014

Reviews/comments

Subscribe to this thread:

Add a review


Roll over stars and click to rate.

Anonymous and pseudonymous comments will be removed.

Friends

Become a Friend

History

Map

Calendar

Most Popular Stories

Best of the East Bay

2020

© 2020 Telegraph Media    All Rights Reserved
Powered by Foundation