The chef, who holds a patent for the aging of fish, prepares aged ingredients with clear intent. Such meticulous preparation, combined with diverse selections, produces stable flavors and gastronomic delights. Depending on the ingredients available and the chef’s tactics, the proportion of sushi, sashimi, and other Japanese dishes in the omakase can vary. All fish here are aged at least four days, and the chef carefully selects an optimal aging period for each fish based on its type, characteristics, and conditions. At Iwa, customers can enjoy at one sitting a wide variety of Japanese dishes, each prepared with aged ingredients with full-bodied flavors. And reasonable prices make this culinary feast all the more special.