Gathering to bid farewell to a friend who was leaving for a 3-week trip, we found ourselves at Iwase, a cozy Japanese restaurant. Some may hesitate to eat Japanese food in the winter, because of its well-known cold dishes like sushi and sashimi. But such reservations seem to have vanished at Iwase. Despite the freezing temperatures, this place is packed with customers.
The style of this restaurant reminds me a lot of an izakaya, a type of informal Japanese pub or tavern, small and cozy with traditional décor and bar-style seating.
Restaurant Profile
- Name of the Restaurant: Iwase
- Adress: Vilbeler Straße 31, 60313 Frankfurt am Main
- Style: Japanese Cuisine
- Price: around 20 – 30 EUR per Person (incl. Drinks and Tips)
Iwase offers a diverse selection of typical Japanese dishes – besides the expected sushi and sashimi, there are also various warm dishes such as grilled, fried foods, noodle and rice dishes. It’s no wonder that even in the depths of winter, its popularity remains unchanged.
What really stands out to me is the wide variety of small dishes at Iwase, just like in the traditional izakaya in Japan. These delicious bites, known as “otsumami” (おつまみ), are perfect for sharing and pairing with drinks, just as they are in the lively gatherings of Japanese “nomikai” 飲み会 (drinking parties).
Let’s dive right in, starting with the exquisite small dishes, such as the beloved Agedashi-tofu. It’s a popular Japanese tofu dish, garnished with sliced green onions and bonito flakes, and served in a savory dashi broth.
Although it’s deep-fried, it has no trace of greasiness. Instead, it tastes very soothing and appetizing, with the soft, creamy tofu wrapped in a delicate, crispy exterior. The golden seasoning duo often found in Japanese dishes – soy sauce and mirin (sweet rice wine) – lends a subtle sweetness that goes perfectly well with the tofu’s natural flavor. Meanwhile, the umami-rich broth and the colorful garnishes add savoriness and freshness. It’s a simple, yet very flavorful dish.
Tempura, a cherished Japanese tradition that enjoys centuries-long history, is often served at special occasions and celebrations in Japan. It’s made by deep-frying fresh ingredients such as shrimps, sweet potato, zucchini, broccoli, eggplant. The batter, typical of Japanese fried foods, is very light. When deep-fried, it transforms into a crispy and airy coating, a satisfying contrast to the tender interior. Craving fried foods without the guilt? Look no further than tempura. The thin batter takes in less oil during frying, while the use of fresh seafood and veggies adds nutritional value. Plus, the frying intensifies the flavors and caramelizes the sugars in the ingredients, resulting in a very savory and delicious taste. Dip in tentsuyu (a classic dipping sauce for tempura, umami and slightly sweet) to add moisture for a rich flavorful bite!
Fried baby calamari, while not a traditional Japanese dish, is a beautiful tempura-style creation at Iwase. The light crunchy batter perfectly complements the succulent calamari without overpowering its natural savoriness. Enhanced with a creamy Japanese mayonnaise and a zesty splash of lime, each treat is an addictive burst of satisfaction. You’ll find yourself reaching for one after another, nonstop.
Now it’s only getting better – the grilled mackerel (sawara) is our all-time must-order and simplicity at its finest. The skin, grilled to a golden crisp, releases incredible flavors, rendering the fat underneath, infusing every tender morsel with a luxurious richness. The minimal seasoning undoubtedly spotlights the unparalleled freshness of the fish.
Squeeze a wedge of lime for a citrusy brightness, taking care not to overpower the fine flavor of the fish. Top it off with a sprinkle of the grated daikon radish for a mild, slightly peppery touch to balance the richness of the fish. Each bite is like a profound sip of the ocean’s deep flavor – juicy, umami-rich, robustly fresh, and exquisite.
This plain dish really embodies the essence of Japanese cuisine, where simplicity and respect for ingredients reign supreme, a testament to the power of minimalism.
Karaage, Japanese-style fried chicken, is a classic that is hard to go wrong with. The skillful seasoning of soy sauce, ginger, garlic and other spices creates juicy and flavorful bites. It’s paired with mayo, shredded cabbage, tomato slices and a wedge of lime that balance the crunchy fried chicken with a delightful freshness. Iwase serves the original flavor, but karaage can be made with a marid of flavors, such as sesame, teriyaki, or hot spicy! And you can find them right here in Frankfurt too! Check out our previous post to learn more.
Sushi Plate at Iwase offers a vibrant selection of flavors and textures. Our order included varieties like sake (salmon), toro (fatty tuna), amaebi (sweet shrimp), tamago (sweet omelet), and avocado and salmon rolls. These meticulously crafted elements almost never disappoint. The velvety toro, almost melting on the tongue, exudes a sense of ocean freshness. The plump succulent shrimp releases a natural sweetness, while the soft and subtly sweet tamago adds a fluffy smoothness. The golden combo of creamy avocado and buttery salmon bursts with freshness. Cradled within the sushi rice, its natural richness gets accentuated by the subtly tangy grains.
To enhance the flavor, dip your sushi in soy sauce for a salty-savory depth or add a touch of pungent wasabi for a bright spicy kick!
Some of the main dishes can also be ordered as appetizers with adjusted portions, if you want more variety without feeling overly full. Beyond the authentic offerings, the bustling atmosphere very much mirrors the traditional izakaya that can be found on almost every street corner in Japan, especially in urban areas like Tokyo, Osaka, and Kyoto. Izakaya holds a special place in Japanese social culture, particularly for the salarymen (white-collar workers) seeking to unwind after a long day at the office, spending hours there to enjoy good food and connect with others.
For me that night, this place enchants like a sanctuary for meeting friends after months apart. Nestled humbly on a street corner, a solitary yellow glow pierces the winter’s chill with its inviting warmth. With temperatures plummeting near zero, each step quickens, drawn by the promise of comfort, great food and great company awaiting within.
