01 / ABOUT THE PLACE
About this place
At Iwatoya, simmered pumpkin gets a second outing as tempura. One diner said this dish made a lasting impression: the pumpkin’s sweetness, steeped in its simmering broth, pairs with the crisp batter. The menu lists both simmered pumpkin (400 yen) and fried simmered taro (500 yen), so diners can choose between the simmered flavour and a fried version.
The obanzai—home-style small dishes—include simmered pumpkin, simmered taro (400 yen), eggplant with miso (450 yen), and a whole tomato pickled in Tosa vinegar, served with celery and cucumber (500 yen). Choose a few small plates to go with a drink, or start a meal with them.
Another dish to note is the grilled egg-over-rice (400 yen). A diner reported that the egg white was lightly grilled and placed on rice, then eaten with the yolk and dashi soy sauce. The menu specifies that it uses Dragon Egg, making it an appealing option for those who want a rice dish to finish their meal.
Some diners have enjoyed ordering sake by the half-go and comparing different varieties, choosing a little at a time to match their food. Reviews also mention the range on offer. Small plates such as iburigakko with cheese (450 yen) and firefly squid marinated in its own innards (550 yen) are natural pairings for sake. With obanzai, tempura and rice dishes, Iwatoya offers different ways to shape a meal, whether that means sipping sake over small plates or finishing with grilled egg-over-rice.
