Isumi, Chiba, Japan｜donner

The food is really good and service is great. A bit pricier than other places but courses served are quite mouth watering. The locally sourced pork is roasted to a tender and juicy state while the bacon was actually very good. They have a wide variety of desserts to choose from as well. Overall, it's a great combination of food, drinks, and atmosphere.

Great food, nice style- thanks for the experience!

A wonderful restaurant I found in Sotobo, which was a little unsatisfactory for gastronomy. The master's polite and elaborate French and the pastry chef's wife's natural yeast bread are the best match. I've come to buy chocolate terrine once before corona. I had lunch, but it didn't come at that time. Revisited for the first time in several years and discovered the high level. The first dish on the lunch menu is seasonal corn mousse, vichyssoise and charcoal macarons. When I received the corn as a return gift from my hometown tax, I made my own corn soup with enthusiasm, but I had just experienced firsthand that it was quite troublesome to remove the skin and make only the smooth and sweet part. I could see that you put a lot of time and effort into making it. I failed to take a picture. Three kinds are lined up on a nice natural wood plate. The second dish was a crudité and couscous salad (pictured). The carrot rape is curry flavored with cumin accents. Eating spring onions, broccoli, and cherry tomatoes (either boiled or baked so as not to burn them) with couscous will fill your mouth with happiness. It was introduced on TV that the bread served at that time was in charge of the wife. My favorite salty campagne, white bread, and round bread were carefully warmed (photo). Wipe the finished salad bowl with bread. Another choice for the second dish was the pork trotter terrine, but since I had decided to have pork as the main, I chose a salad. Last time, if I remember correctly, the main course was fish that should have been caught at Ohara Port, but it didn't leave much of an impression on me. This time, I was deeply moved by the Okinawan pork roast (pictured) that I chose as the main dish. Garnished with white kidney beans, grilled okra and mini peppers. The lard-based sauce made from pork is exquisite. I always remove the pork fat with a fork and leave it, even if it's a pork cutlet. I ate a pork fat knob at a market in Italy, but it was so oily that I secretly spat it out. If you decide to try it this time, this is sweet and delicious. Must be a talented chef. I thought I shouldn't make a decision based on a one-time experience. I chose not to pay extra for the dessert pudding, so it was only 3,000 yen! The location is right next to the sea, but you can't see the sea. A refined interior with tables and chairs based on natural wood and thick beams. The bathroom is also spacious, with stylish faucets and wallpaper on the sink. The contrast between this restaurant and the atmosphere of the surrounding fishing port town is like a white heron landing in a rice field. The seat I sat in was in a corner where the air conditioning was a little hot on a hot day. However, it's better than drying out the delicious food quickly with the wind of the air conditioner. Next time I'll pay extra to try the duck confit or the steak frites. Plan your trip from Tokyo to Chiba to coincide with the once-a-month bread sales day. It seems that you and your wife are busy, but please take care of your health and provide delicious food. thank you!