|The facade of Izy
|Interior of the uber-cool Izy|
|Kara-age chicken in balsamic mayonnaise sauce|
|Signature dish: uni, ikura, junsai, goma toufu|
|Organic veg with dashi jelly (left), Coffin Bay oyster in lime ponzu dressing infused with mango/passionfruit flavours (right)|
|Josper-grilled saba fish (top), Josper-grilled foie gras (bottom)|
|Josper-grilled sazae (turbo shell)|
|Josper-grilled Mizayaki sirloin|
This is followed by sazae (turbo shell) served cut-up in piping hot dashi broth with vegetables and ends with cubes of Mizayaki sirloin served with wasabi, black garlic puree and lashings of garlic chips.
|Green tea pudding with house made mochi|
Depending on what the chef fancies, you may get a glass of green tea pudding topped with a dollop of house made mochi for dessert. Admittedly it’s not the most fanciful sweet in the house – blue cheese ice cream next time (hopefully).
Please note that the reviews published in this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.