This stylish dining bar offers excellent seasonal Japanese cuisine with an emphasis on Kansai-style dishes, plus a diverse selection of craft sake. The kitchen turns out a mix of well-executed izakaya standards and original creations, with both seasonal dishes and plenty of daily specials.

One specialty of the house that keeps us coming back is the gobo karaage - deep-fried chunks of burdock root that deliver an ideal balance of saltiness and deep-fried crunch. Buta kakuni (braised pork belly) and gindara saikyoyaki (miso-broiled black cod) are both outstanding, as are the surprisingly delicate spring rolls with beef and mozzarella.

Seasonal tempura plates and assorted sashimi are among the highlights of the daily specials. The rice course is served with refreshing Kyoto-style pickles and a hearty, full-flavored miso shiru. Desserts are satisfying and not too heavy - we enjoyed a very creamy pumpkin creme brulee and a refreshing multi-layered mikan pudding during autumn and wintertime visits.

Isshin's dining room is attractively laid out and quite casual. Reservations are recommended, as are table seats (vs sitting at the busy counter). (Note that the hand-written menus are in Japanese only.)

Budget around Y4,000-6,000 for food and drink at dinnertime. Lunch is around Y1,500-3,000, with a more standard menu that features tempura, sashimi, and daily specials.