finish that dish. Chef Hideki Ishikawa's ten-course tasting menu is a feast for the senses, containing the likes of crispy sea turtle croquettes, buttery horsehead snapper and clay-pot rice showstoppers. You can eat several bowls of rice with this. The variety of flavors and textures took my taste buds on a culinary journey and after the satisfying meal, I was ready to explore the museum. Fully customizable and made completely in-house. food was delightfully done with the freshest ingredients. You MUST request to be at the counter otherwise not worth going. One of my favorite exhibits was The Swimming Pool by Leandro Erlicha life-sized pool and interactive optical illusion that guests can both view from above and enter! Grilled freshwater eel unagi was both crispy and rich, while the seared Spanish mackerel sawara was delicious as well. Please enter your email so we can get in touch, Share your passion for Japan with the world. Next, I moved to the temples rock outcropping, one of its most defining areas. The Noto Peninsula, extending out into the Japan Sea just a short distance from Tokyo and Osaka, was once considered a remote destination for tourists. to 90%, but if you want to meet a 100% tasting dish, there is no better restaurant than "Ishikawa". I wanted an exceptional dinner to celebrate, and this was it. Thanks to the breweys welcoming atmosphere and attention to detail, it served as an excellent place to explore sake and learn about the industry. Meals, Copyright 2023 Foodle. Iconic sights such as Odaiba, the Rainbow Bridge, and Tokyo SKYTREE felt born anew as I viewed them from the river. With the 3 stars we were expecting an amazing meal but what we got was fairly mediocre at best. STAR. As always, great ingredients masterfully cooked to perfection. For my entree, I chose the fish of the day. When I cooked the meat to my liking, I dipped it in the accompanying sesame sauce for a heavenly bite. 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Chef Ishikawa enjoys the surprise of handmade pottery as you never know how it will turn out until it emerges from the kiln. uketsuke@ishikawa-group.jp. Next, it was time for me to create my own gold leaf souvenir. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. Sake and wine Explore our menus to find out everything we have to offer. The food was fine, but just fine, and even though a couple of dishes were delicious, none of it was close to exceptional. Tokyo, Japan 2023 Cond Nast. Costco Wholesale. During the romantic ride, the boat stopped in Odaiba and in front of Tokyo SKYTREE. The service staff is friendly, efficient and everything that anyone could want. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. The price includes our booking fee of Every 3 star Michelin restaurant is a great success story, but few are as inspiring as Kagurazaka Ishikawa, a chef with a great personal story who cooks with warmth. The dishes walk on the edge of simplicity, and yet there is something that makes you stop and contemplate. Had the best rice dish - so simple, clean but cooked to perfection. the mega-metropolis of the Greater Tokyo Area functions as the country's futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture . Daichi Kumagiri's ideas make waves and the Kagurazaka Ishikawa restaurant, which operates Hato, rides on the current of sushi. However, with the completion of the Noto Airport in 2003, and the Hokuriku Shinkansen line extension to Kanazawa in 2015, the region is now an easily accessible and hidden destination for those seeking a unique, unpretentious rural experience . It was also quite expensive. The stone path has been purified with water for your arrival, according to Shinto traditions. and analyze our traffic. Thats the hook that brings guests back time and again. You can tell he has a great following. Absolutely brilliant! Here, diners are served a pre-fixed menu either at the counter or at a handful of private dining rooms. This traditional boat had a first floor dining area with tatami floors and large windows, an open-air second floor, and a lantern-adorned exterior. Its a pleasure to see that even at the top of the craft, Ishikawa-san is still pushing to do better. Ishikawas tableware collection has been purchased through galleries or especially for the restaurant through conversations with the artists directly. Featuring made-to-order teriyaki and sushi, Sarku Japan is the largest and most successful Japanese Quick Service Restaurant (QSR) franchisor in the United States, satisfying over 20 million customers annually at more than 200 locations nationwide. Shinjuku City, Tokyo 160-0023, Japan. I liked black throat sea perch with bamboo shoots, flatfish with sea urchin and thinly sliced Japanese beef with turnip covered with sticky sauce. accordingly. Food: kaiseki Address: 5-37 Kagurazaka, Shinjuku-ku, Tokyo, Japan Phone Number: +81 (0)3 5225 0173 Website: www.kagurazaka-ishikawa.co.jp Guide Michelin: 3 stars What I paid: 22867 Yen (about 162 per person for the big tasting menu with water, sake and tea) Visited: March 14, 2014 Ishikawa () is located behind the Bishamon shrine (temple) in a black wooden building (look for a . The chef only offers a 9 course menu, which changes seasonally and daily. Keizo Ishikawa. Even so, the alluring vibe of the past was mesmerizing and offered a tangible snapshot of the past. The service was excellent - but the food was nothing exceptional nor exciting. Inside, my artistic adventure continued with contemporary exhibits that were both visually and mentally intriguing. Directory. Advertisements do not necessarily reflect the views of Japan Travel or our editorial teams. A small alcove in the wall of the dining room holds a miniature shrine. (813) 6258-0309. The modern facility rested beside a plot of fields in Komatsus countryside and was surrounded by lush mountains. Coming to Tokyo for business or with a family? Totally worth putting some efforts to get a reservation. Although the slippery clay was difficult to mold at times, the instructor patiently guided me every step of the way. I visited my daughter who lives in Tokyo. As I walked out of the door, the chef followed me out and handed me a bag with rice balls made with the leftover! If you spot any inaccuracies, please send a. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. Some outstanding dishes, like sawara in shimesaba style. He continues his genius and constant efforts in cooking. Refreshing and cooling dishes in summer make way for deliciously warming dishes in winter, with the perfect mix for all the seasons in between. The setting may be simple but the dinner that follows will stay with you forever. . Even so, the atmosphere of the past still lingers. Thanks to the English descriptions, I was able to fully enjoy everything! Hojich(roasted green tea) latte. Menu items may vary by location. With a beaming smile to welcome you, this three-star Michelin kaiseki cuisine is created from a place of great warmth and love. Dashi from Rijiri Konbu(kelp). When Hideki Ishikawa greets you with his warm and welcoming smile, standing behind the counter preparing food with meticulous precision, you would never believe that as a young adult he was poor at conversation and had no interest in the culinary world. Once I settled at a corner table, the staff brought me a steaming cup of green tea, and I ordered the chefs choice, which was a ten-piece sushi set. Be smart and try somewhere else. I inhaled the refreshing night air and gazed wide-eyed at the display of urban beauty. Notably, Ishikawa holds several decorated ceramics by the multi-talented artist Rosanjin, who was himself known as a gourmand. Chef Ishikawas own career has been filled with hardship, but deep love for his staff and guests drives the passion that can be savored in every delicious bite. Named after its resemblance to the traditional tsuzumi drum, the wooden structure is made up of intersecting wooden beams and connected to the stations glass ceilingcalled the Motenashi Dome. Meals, 15 Some outstanding dishes, like sawara in shimesaba style. After learning about the brewerys history and present day operations, I went to a tasting area to try five different kinds of sake paired with flavors, such as squid, roe, cheese, prosciutto, and daikon radish. Reveal . Simmered, grilled, or seared, in crisp tempura, or the bare flesh of sashimi every dish showcases both the quality of the produce and the chefs incredible skills. 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