Tomo-An restaurant review

Updated October 12, 2026,first published October 27, 2025

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Six seats, one sitting and Tomotaka Ishizuka cooking everything himself: this is formal Japanese dining at its most intimate. His unhurried 13-course kaiseki menu, shaped by training in Kanazawa, moves with quiet conviction. A teapot broth of dried scallop and herbs opens things gently.

Tiger puffer fish – rarely seen in Australia – appears twice, first as pearlescent sashimi, then its skin dances in a bracing vinegared salad with sea urchin sauce. Duck breast simmered in a glossy soy-dashi broth with taro and wheat gluten is scored so finely it melts in the mouth; a dish that tastes of winter in Ishikawa.

A rice porridge with spanner crab, truffle and salmon roe is at once soothing and luxurious, and sends you home warm. At $350 per person for the set menu, Tomo-An demands commitment; what you get is precision, originality and a direct line to Japan.

Good to know: No one has died from eating puffer fish in a restaurant in many years.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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