Overall, I found fish/ seafood produce the strong suite of Ishonomaki, evident in the Aburi fish or Unagi we had in our makis, also refer to previous good looking bowl of Uni and Ikura/ resplendent platter of sashimi. My grilled yakitori and pork belly was slightly tough but still chunky and tasty, while the foie gras in our maki was stodgy compared to what I was familiar with.

If I were to return, it would be for their strong suite both raw and cooked, and also selected makis. Which would mean skipping the udon and porridge we tried.