The chef, who holds a patent for fish ageing, carefully determines the optimal ageing period for each fish according to its characteristics and condition. This meticulous approach, combined with a diverse range of selections, produces a consistent yet varied dining experience. Depending on the ingredients available and the chef's approach, the proportion of sushi, sashimi, and other dishes in the omakase can vary. At Iwa, guests can enjoy a wide range of dishes made with flavourful aged ingredients in one sitting, with reasonable prices adding to the appeal.