Isezushi

The story

Isezushi Otaru: Refined Japanese Cuisine Earns Gault&Millau Recognition

The chef and his craft

Isezushi in Otaru delivers a measured approach to Japanese cuisine that honors decades of family tradition. Takahiro Koise took over his family business in 1967 after completing culinary training in Sapporo. Born in the region in 1965, he balances reverence for established methods with steady experimentation. His guiding principle remains learning from the past to refine the present.

Seasonal ingredients and menu structure

The kitchen builds its offerings around whatever arrives fresh from Hokkaido waters that week. Guests select from tiered omakase courses that progress through appetizers, sashimi, grilled preparations, and simmered vegetables. The highest tier includes eight pieces of hand pressed nigiri alongside a small rice bowl and seasonal fruit dessert. Beer, wine, and various sake options accompany each course without overwhelming the natural flavors.

The dining space and recognition

Counter and table seating accommodate both intimate meals and larger private gatherings. The straightforward interior keeps the focus entirely on the progression of flavors. This disciplined presentation earned the establishment a score of fifteen from Gault&Millau for 2026. Visitors consistently return to experience how careful technique transforms regional catch into precise Japanese cooking.