“Fourth Street” is a commercial district in Berkeley bustling with shops and restaurants. I have always considered it to be a cool and hidden shopping area in the East Bay. One of the restaurants located on Fourth Street is Iyasare serving modern Japanese comfort food. Although its been around for over five years, I recently dined there for the first time.
A friend and I had early reservations on a Friday at Iyasare. It was the first time for both of us so we spent some time thoroughly reviewing the menu. We ordered the bacon mochi, one of restaurant recommendations. The mochi is grilled and wrapped with smoked bacon and seasoned with housemade teriyaki sauce and served on crispy nori seaweed. It was four to an order so it was perfect for sharing. The texture of mochi softens as it’s grilled and offers a chewy texture that I find fun to eat. In addition, the sweetness of the mochi and the saltiness of the bacon is a winning flavor combination.
For my main, I ordered the housemade squid ink pasta with a sea urchin or uni cream sauce. The plate was colorful and beautiful with the squid ink pasta drenched in uni cream with chanterelle mushrooms and topped with squid and uni. My friend who doesn’t like uni tried a bite and really enjoyed it. It was rich and delicious and gave me the feeling of a guilty pleasure.
My friend ordered the wagyu bavette steak cooked with a Japanese spice rub and chanterelle mushrooms. I had a bite of the steak and the Japanese flavoring was truly present and the texture was “like butter.” This dish was another home run.
For dessert, we shared the choco-peanut which is chocolate ice cream, shortbread cookies, peanut butter caramel, and brown butter milk powder. If you like chocolate and peanut butter like we do, you would enjoy this dessert that I can’t believe is influenced by the Reese’s Peanut Butter Cup.
Dining at Iyasare was a treat and although there was something very comforting about the food, it had a modern twist. I do plan to return to Iyasare for lunch where I can try their take on Japanese comfort food that I’m more accustomed to like ramen and karaage.