4 /5 Jungeun: Summary: 3.5 stars rounded up. Amazing quality fish, but mediocre rice and variety. Service and attentiveness could be better distributed, for the lack of a better term.
We went with the omakase ($72 per person, as of 01 Aug 2025) on a Friday for our very first time at ISHI & Kaoris Oven. I made the reservations by text just a couple of weeks prior, and on the day, we arrived at the establishment at 11:55am sharp. The entrance was a bit confusing to find.
One thing that I was let down by was the variety--or the lack thereof, I should say. You start out with a small platter of sashimi as a little "preview" of whats to come. This was great because it let you get a sense of how fresh everything is, and it really gets you excited for all the wonderful yet familiar tastes youre going to experience soon. However, I didnt know that this would mean wed be getting some variation of tuna 6 times in total. SIX. (Five if you exclude the plate at the beginning.) Sure, they werent all exactly the same, but maguro, fattier tuna, negi toro, charred tuna, etc... By the third or fourth iteration, I was definitely wishing for something different. I have no complaints against tuna, but the earlier pieces that utilized yuzu or shiso felt novel and actually helped make the overall experience feel unique and special. Cant say the same about the rounds of tuna, no matter how rich or decadent they were.
The rice was also very average at best. There was quite a lot to start with--it sometimes felt like one giant clump and had no noticeable taste of its own. I know that the fish is the star, yes, but the shari did not complement nor elevate whatever was on top in a noticeable way.
Lastly, the service/attentiveness--I could tell that there were plenty of regulars that had came in this day, as the atmosphere was very lighthearted and chatty throughout. I could overhear Ken sometimes drop little fun facts and stories about the fish he was serving, and as someone that loves to know anything and everything about what theyre eating (I believe its part of any elevated dining experience), I wanted to take part in the discussion as well! But because the table itself is very long horizontally & I was seated in the farthest end, the conversations really only happened on the other side with the same people over and over again--in fact, the only time I really got to interact with Ken/Kaori was when we were getting our food. I think itd be a more interesting experience overall for every customer if the fun facts were made known to everybody rather than a select few.
My biggest highlights (aside from the unique initial few I mentioned previously) were the miso soup, scallop, and the fatty tuna-scallop-uni triple decker. The inclusion of salmon pieces in the miso soup helped make it feel more hearty and homey, and the broth base itself tasted so deep and comforting. (I later found out Ken uses fish scraps to make the broth!) Out of all of the pieces, the scallop truly shined through with its amazing succulent sweetness and melt-in-your-mouth consistency. I need to know where they get their scallops. And lastly, the triple decker. I didnt think that combining uni, scallop, and fatty tuna would work. After all, its quite literally 1) butter of the sea on top of 2) the epitome of decadence and indulgence on top of 3) one of the fattiest cuts of fish ever. But you know what? It works. It works out fabulously. And that surprised me.
The maguro, charred tuna, and salmon (both regular and charred) were not very remarkable, and the negi toro rolls had too much rice with still-entangled tuna that wasnt chopped up enough.
Desserts (not included) were honestly another highlight. Get everything.
I do wish theyd make logistics slightly clearer for first-timers. You can get the phone number from Google Maps, but what method is preferred? Calling? Texting? What time slots are available for the omakase? How long does it take? How far ahead should you make the reservation in advance? Lets make the process easier and more accessible!
