(Source: 食べログ)
The inside of the restaurant has some small tables and tatami mat seating that makes for a unique nostalgic atmosphere of a time passed long ago. The flavor of the original chef who used to cook inside battleships has continued for three generations through various timeless dishes.
(Source: 食べログ)
One of the most famous dishes at Ise-ya is the navy niku-jaga (kaigun-san no niku-jaga) (450 yen). The ingredients of beef, potatoes, onions, and thin “ito-konyaku” konyaku noodles are cooked in sugar and soy sauce without using any water or dashi stock. This is one simple dish that brings out the true delicious flavor of the potatoes.
(Source: 食べログ)
Typical katsu-don in Japan is made with pork cutlet covered in egg and then fried, but the “tokusei katsu-don” at Ise-ya (1,200 yen) is made with thin strips of fried beef covered with generous amounts of original demi-glace sauce. The sweet demi-glace sauce is a perfect match for the katsu and full of volume.
(Source: 食べログ)
(Source: 食べログ)
The inside of the restaurant has some small tables and tatami mat seating that makes for a unique nostalgic atmosphere of a time passed long ago. The flavor of the original chef who used to cook inside battleships has continued for three generations through various timeless dishes.
(Source: 食べログ)
One of the most famous dishes at Ise-ya is the navy niku-jaga (kaigun-san no niku-jaga) (450 yen). The ingredients of beef, potatoes, onions, and thin “ito-konyaku” konyaku noodles are cooked in sugar and soy sauce without using any water or dashi stock. This is one simple dish that brings out the true delicious flavor of the potatoes.
(Source: 食べログ)
Typical katsu-don in Japan is made with pork cutlet covered in egg and then fried, but the “tokusei katsu-don” at Ise-ya (1,200 yen) is made with thin strips of fried beef covered with generous amounts of original demi-glace sauce. The sweet demi-glace sauce is a perfect match for the katsu and full of volume.
(Source: 食べログ)