This Tokyo restaurant serves high-level Japanese food that also caters to vegetarian, vegan and halal diners - best toothbrush in the world

If you travel around the world, packing your passport is a common reflex.
For Tanaka, bringing a bottle of soy sauce and seaweed supplies is just as necessary-a must for his luggage while exploring 16 countries before opening the Tokyo restaurant ISE suyicong in 2015
So why put soy sauce and kelp in your backpack, just as important as putting your toothbrush and passport in your backpack? "I want to make Japanese food where I go," he said . ".
During that time, he used his soy sauce bottle in North America (where the trip started) and then before traveling in Europe, he spent some time in Latin America-often working at restaurants for free.
Unfortunately, his itinerary overlaps with the travel plans of his future wife, Mary.
"I met her in Salar de Uyuni, Bolivia," he said . ".
They used the same car rental to pass away the world's largest salt farm: the broken white landscape left by the old lake that dried up a few years ago.
But that landmark was their only common destination: her trip sent her in the opposite direction, so their trip ended there.
Fortunately, they later reunited in Japan and soon got married.
Today, she runs Ise Sueyoshi with him-she often waits patiently in the alley of the restaurant, welcomes guests in person and guides them to the hard places of the venue --to-
Find location in NishiAzabu.
(It is hidden on the third floor and she will let you know after you consult Google Maps for the third time.
) Family plays an important role in Ise Sueyoshi.
Part of the name of this restaurant comes from the chef's father, Sueyoshi, who is also enthusiastic: "My father runs a Japanese restaurant called Sueyoshi in Yoki, Sanyi County.
"Tanaka's door to entering the industry is through his father: he has helped him since he was four years old.
His own restaurant highlights the ingredients of the Mie area (such as the coastal town of Ise City), where his home is located.
Five and a half hours from Tokyo (which could leave a healthy relationship)
Save the distance between competing fathersand-son chefs).
Some chefs talk about the source of their ingredients, but Tanaka's team has already filmed, edited and produced customized ingredients
Books have been made for Ise Sueyoshi (special ingredients from Mie) and diners can really browse through them.
Turn to a page and you will see Ayamanosan whose farm is very high
Quality Rice in the Iga area of the mountain area (the ninja's origin is well known, although the rural town is currently facing a ninja shortage problem in 2018 ).
Rice is the last dish made of bamboo-but if you don't finish, the chef will turn the rest of the grain into onigiri for you to take home.
The book also introduces farmers who grow Niihime, a very sour new citrus fruit ("It's bitter! !
A farmer warned) and mentioned that the rice is the largest abalone diver in Japan.
Ise Sueyoshi is also excellent as it is the only Tokyo restaurant offering vegetarian, vegetarian and halal kaiseki (traditional Japanese)
Course meals to be shown next
Fine dining ).
"I hope everyone from all over the world can enjoy and learn about kaiseki," Tanaka said . ".
"No one knew kaiseki when I was traveling.
In order to keep kaiseki, I feel I have to improve. ”His well-
From Guatemala to Hungary, his passport was stamped everywhere, which inspired him to take a less traditional approach to Japanese cuisine.
So he will marinate soy cheese in the flavor o and then roll in the dried persimmons to make vegetable sushifried tofu.
For the vegetable "ashimi" He will combine konnyaku (yam cake) with Aosa seaweed to produce seaweed jelly and finally put vegetables and rice on the plate
Halal dishes include Triangle yam dumplings with flat-headed fish in the big stone soup and Akoya shellfish fried with Japanese ginger and corn.
In a country where Fry sneaks into everything, vegetarian cuisine is rarely seen at this level (except for the traditional Buddhist temple style ).
Through halal dishes, Tanaka received special training at the Japan Islamic trust fund and made sure that even mirin (sweet rice wine) did not touch the menu.
Given its unique approach and Michelin facts
The trained chef has only five seats at his main meal counter-if you plan on going to Ise suyicong it is worth booking in advance.
Mary Tanaka will be there when you arrive, waiting to welcome you from the bottom of the stairs.
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ISE Su o-West meizinong building-
Azabu, Docklands, Tokyo-Sat 5. 30pm -