Iso Labo, a restaurant that specializes in sea bream soba, just opened in Yakuin on Apr. 20. Choosing the name labo from the English word “laboratory,” Iso Labo— a new venture launched by Isoragi, a beloved seafood restaurant located on the restaurant floor of JR Hakata City—aims to develop innovative new dishes.
Their signature sea bream soba uses soup made with Miyabi brand sea bream from Amakusa island in Kumamoto. The soup stock is made by drying and coarsely grinding only domestically produced natural ingredients like kelp, shiitake mushrooms, and fish, and adding Miyabi sea bream, which contains about three times as many amino acids—the barometer of umami—as wild sea bream. The result is a clear, richly flavored soup. The whole-grain noodles were specially developed by Aoki Shokusan, a long-standing Fukuoka-based noodle factory, to ensure the perfect match with the refreshing sea bream soup. You can choose from two types of soba. The salt sea bream soba uses natural sea salt from Oshima island off the coast of Munakata seawater, while the soy sauce sea bream soba is seasoned with an original pure soy sauce made from locally sourced soybeans and wheat.
Buy your meal tickets with cash at the entrance before you sit down. In the evening, starting from 17:00, you can order dishes like the sea bream croquette or dried sea bream a la carte. Iso Labo is a good choice for a delicious, healthy meal whether you’re flying solo or out with friends.
Menu (tax included);
Salt sea bream soba ¥880, soy sauce sea bream soba ¥880, sea bream soba with marinated soft-boiled egg ¥980, sea bream and rice ¥320, sea bream chazuke ¥980, a la carte dishes¥380 or ¥580 or ¥780, one-coin alcoholic drinks (draft beer, high ball, umeshu and more) ¥500, soft drinks ¥300
