Gentle wind ruffled the trees, causing colorful leaves to tumble like rainfall. All of the dishes are simply refined, deep and delicate. This subtle, quiet, but magnificent restaurant made this very anticipated experience the cornerstone of my trip. If you spot any inaccuracies, please send a. We were in a private room which felt very subdued and there was a very loud group in the room next door which was annoying but if the food had been good we would not have minded. When I cooked the meat to my liking, I dipped it in the accompanying sesame sauce for a heavenly bite. STAR. of the dinner was monkfish liver with egg yoke sauce with firefly squid, black throat sea perch with bamboo shoots, flatfish with sea urchin from two different regions and thinly sliced Japanese beef with turnip covered with sticky sauce. The Chef put his soul into the cooking. Ishikawas tableware collection has been purchased through galleries or especially for the restaurant through conversations with the artists directly. Absolutely brilliant! A spot at the counter in front of @teamishikawa is always a special occasion, no matter how many times I go. Next, the server brought out thinly sliced wagyu beef and vegetables that I cooked in a small pot of steaming broth. The main dish, tomato sukiyaki, uses different ingredients from regular sukiyaki, such as onions and basil. If the restaurant cancels the reservation, 100% of the service charge will be refunded. Please enter your email so we can get in touch, Share your passion for Japan with the world. The space is serene and beautiful, and we had a nice little private room that seated up to 4 (we were only2), but the atmosphere was spoiled by a very loud party that shouted what sounded like a drinking cheer every 5 minutes. Served on a gold leaf covered tray, I started with sauteed spinach, sweet potato, sesame tofu, fresh seafood, and plum sake. Ishikawa is one of the most highly regarded restaurants in Tokyo, known for its kaiseki dining. Older and well-dressed 03-3705-2266. . I inhaled the refreshing night air and gazed wide-eyed at the display of urban beauty. Chef also packed left over rice for us and made it into rice ball. The earthy aroma of the noodles paired perfectly with the light dipping sauce and spicy kick of the wasabi, and the soba itself had a nice chew. The first Edition to open in Japanbrought to life by hotelier [Ian Schrager](https://www.cntraveler.com/story/when-the-pandemic-ends-hospitality-design-will-reflect-our-need-to-celebrate){: target="_blank"} and architect Kengo Kuma in a 38-story Tokyo skyscraperis a playful temple to modern pleasures, from jungly lobby to minimal rooms with a view. Bistro Ishikawa-tei 1 ~~ ~~ ~~ () () () () I ended the meal with a steaming cup of tea, which perfectly complemented the crisp air and rainy scenery. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. TABLEALL offers online restaurant reservations for Japan's best. The museum, from its design to its exhibits, was truly a celebration of art. It was blowfish milt. For each guest that dines at this . I liked black throat sea perch with bamboo shoots, flatfish with sea urchin and thinly sliced Japanese beef with turnip covered with sticky sauce. Ishikawa-san is such a humorous person that he makes every meal very fun. Get quick answers from Ishikawa staff and past visitors. As I walked out of the door, the chef followed me out and handed me a bag with rice balls made with the leftover! This then creates a wonderful ochazuke with loads of umami, a great finished to the savory part of the meal. Even so, the atmosphere of the past still lingers. TABLEALL. As I walked around the perimeter of the circular facility, I enjoyed thought-provoking sculptures that played with colors, materials, and forms; about a hundred varieties of trees; and even a traditional teahouse! Hiroyasu Kayama's lovely bar, reminiscent of an apothecary, opened in 2013 and serves a variety of herbal-infused fragrant cocktails based on gin, whisky, absinthe, and amaro. The meal is completed with piping hot rice cooked with seasonal ingredients in an earthenware pot the aromas and textures are such that almost no one can resist having seconds! If this had been our first Kaiseki dinner I would have thought maybe that kind of food wasnt for us, but luckily we had a few others before that were excellent so we knew it wasnt us. 8,000. Regrettably, I would pass on this one, we wont be back.More, After dining the previous night at the exhilarating Narisawa expectations were high for Ishikawa. Delicate flavour and beautiful presentation. The hotel comes with home-style amenities and facilities. Director of Finance at Costco Wholesale. The restaurant itself is located just past the museums entrance. This is some something extraordinary. First, we booked our reservation through a booking service called Tableall. Japanese Add to favorites MICHELIN Guide's Point Of View Three MICHELIN Stars: Exceptional cuisine, worth a special journey! Menu items may vary by location. This fee DOES NOT include any food, beverages, or services at the restaurant. After exploring contemporary art, I returned to tradition with a gold leaf workshop at Gold Leaf Sakuda! The mix of small Kyo-ryori plates and tuna-focused Tokyo sushi at Ishikawa proves to be a winning combination, and one which thoroughly deserves the Michelin star it was awarded. We have lobster, clam, glass shrimps, uni blow fish milt soup, seabass, hairy crab, wagyu beef and every dish was superbly designed and executed. We were led to a private room which completely defeated the feeling of being in the middle of the action. Accompanied with three rounds of cold sake. I grew up eating rice but didn't realize a vegetarian rice dish could be so sublime. Ishikawa Unclaimed Review Save Share 131 reviews #6 of 2,496 Restaurants in Shinjuku $$$$ Japanese Asian Japanese - Traditional Cuisine 5-37 Kagurazaka 1F Takamura Bldg., Shinjuku 162-0825 Tokyo Prefecture +81 3-5225-0173 Website Closed now : See all hours MICHELIN See all (291) Ratings and reviews 4.5 131 MICHELIN View more on MICHELIN Guide Tokyo, Japan The service was perfect and flawless. Although the slippery clay was difficult to mold at times, the instructor patiently guided me every step of the way. Sushi Add to favorites MICHELIN Guide's Point Of View One MICHELIN Star: High quality cooking, worth a stop! Meals, 13 area with perhaps less money. All good matching both cold & hot drinks. Upon arrival, I changed into a samue, traditional Japanese work clothing, and then sat beside the pottery wheel as the instructor gave me some basic instructions. more from food. STAR. Upon entering the restaurant, I was encircled in a welcoming atmosphere of wooden accents and relaxing music and seated at a bar overlooking part of the kitchen. Sushi. 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. 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. Some outstanding dishes, like sawara in shimesaba style. The Dinner Set Our night started with fugu (blowfish) and monkfish liver. . Work email. Then the food. Even though, everything was fresh, the combination and the menu was disappointing.More. Tucked behind Bishamon Temple down a small street of Kagurazaka, turn from the narrow laneway to find a dark wooden passage. The highlight of the night was Mr Ishikawa coming into our room for 5 minutes to serve us rice and the kind way they said goodbye. Google it, you wouldnt eat it either.) The open-air, stone bath was the definition of tranquility and instantly relaxed my body. There are a lot of dishes finished upto 90%, but if you want to meet a 100% tasting dish, there is no better restaurant than "Ishikawa". Mr. Ishikawa says that he will repeat the prototype dozens of times until the finished image of the dish. I opted for a dark blue one with a pink and red floral pattern and paired it with a red belt, or obi. This restaurant has 7 counter seats and several private rooms. Less. Fully customizable and made completely in-house. Most of the pieces are a reflection of the forest greens, caramel browns, bold charcoal tones and sandy cream colors found in nature. Book early to avoid disappointment.More, This adorable place is tucked behind a temple in a residential area far far away from the tourist belt but well worth searching for as the total experience was awesome! The shops interior shined with beautifully crafted glasswork, ceramics, and pottery, and the instructor welcomed me with a smile. The price includes our booking fee of The rice course was the only minor disappointment; the sea bream paste wasnt my favorite topping. 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. TOKYO. Wonderful seasoning and texture. The drinks Mr. Ishikawa says a joke, but seems to be an Oriental philosopher who pursues the truth. Japanese, Hotel New Otani Tokyo - Executive House ZEN, The Prince Gallery Tokyo Kioicho, a Luxury Collection Hotel, 5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan. They also had a great sake selection not overpriced. Although it was less private, we enjoyed chatting with Chef Ishikawa and his staff during the dinner. Thefood was delightfully done with the freshest ingredients. Meals, 11 During these instances, the passengers and I rushed outside. small piece of bamboo shoot and cucumber would be the freshest possible. The price is reasonable for its food quality, Yen 29,000 plus 18pc tax and service charge per person.More, Three stars should be reserved for exceptional service, ambiance and food. You can eat several bowls of rice with this. Amadai, grilled and kabu from Kyoto, executed to perfection with a slight hint of smoke. We use cookies on this site to enhance your user experience. Saw dust tinged her dark hair as wood shavings piled around her, and she invited me to try the technique. High quality and diversity of products. Foodies Asia (en) menu Later, I entered the Main Shrine and walked through ancient caves filled with Buddhist relics. You identify yourself as a foreigner/tourist and be prepared to be treatedaccordingly. Hojich(roasted green tea) latte. How can you be so surprised on the palate by something that appears like a dish you have had before? About a five-minute walk from the gold leaf shop was the renowned Higashi Chaya District. 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 . I started the sunny day with a hike through Kakusenkei Gorge, which was a roughly 15-minute walk from the ryokan. The vegetable course with the mountain vegetables and the squid, the sakura masu with takenoko and the soba were the highlights of this meal. All around me, steam rose off the hot spring water as it met the autumn air. The salty flavors complimented the neutral rice perfectly. Large glass windows softened by bamboo shades lead through to a wooden interior in a warm mix of black and pale varnished timber. Comes with mixed vegetables and choice of steamed rice, fried rice or noodles. Copyright 2023 Foodle. I asked my hotel to contact the restaurant, I was aware though I was lucky to get a table on such short notice. Amadai, grilled and kabu from Kyoto, executed to perfection with a slight hint of smoke. Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information. Ive dined at sister restaurant and fellow three-star restaurant Kohaku once before and had a great meal, so I was eagerly anticipating this one. I chose oil pasta with pancetta and mushrooms, and picked up some salad, corn soup, fried shrimp, glazed sweet potatoes, and soba as appetizers from the buffet. It is made right before the customer's eyes. If this had been our first Kaiseki dinner I would have thought maybe that kind of food wasnt for us, but luckily we had a few others before that were excellent so we knew it wasnt us. Feels like heaven.More, All the dishes of "Ishikawa" are really great. Japanese Duck Meat Stew with Simmered Turnip Snow Crab and Seasonal Vegetables Freshly Harvested Rice Served with Sea Bream Paste and Pickled Vegetables Green Tea Sorbet, Sweet Red Beans, and Caramel Mousse Topped with Crushed Rum Jelly Ishikawa was probably the best meal of this trip; it exhibited a wide variety of great ingredients and flavors. I agree to Japan Travel's Terms of Service and Privacy Policy. The service was excellent - but the food was nothing exceptional nor exciting. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. The seating is comfortable and owner Chef Ishikawa served one or two dishes. My morning started at Tokyo Station. Spreading as far as Kanagawa, Chiba, and Saitama, the mega-metropolis of the Greater Tokyo Area functions as the countrys futuristic capital, featuring the latest in art, technologies, food, and pockets of every subculture imaginable. The artfully plated and flavorful meal was the perfect way to end my day in Kanazawa. Japanese Add to favorites MICHELIN Guide's Point Of View Three MICHELIN Stars: Exceptional cuisine, worth a special journey! The entire experience, from the bright dining inside to the alluring mystery of the night, was magical. For breakfast, I grabbed a warm green tea from a vending machine and purchased a bento box to enjoy on my ride. Map We were led to a private room which completely defeated the feeling of being in the middle of the action. Despite the surrounding cityscape, I felt as though I was walking in the Edo period. I even walked by a small cafe along the trail that had seating platforms built beside the river. No, there are other Michelin restaurants that serve tastier food. Can a gluten free person get a good meal at this restaurant? With the night sky around me, I exhaled and watched the twinkling city lights below. We use cookies to enhance your browsing experience, serve personalized ads or content, Japanese Add to favorites MICHELIN Guide's Point Of View Three MICHELIN Stars: Exceptional cuisine, worth a special journey! Ad Choices. Adorned in dark calligraphy ink with the characters for Kagurazaka Ishikawa, traditional umbrellas hang ready to assist guests in the event of a downpour, the first of many touches showing that at Ishikawa, the customers comfort is paramount. Recommended in Tokyo Sushi Saito Japan, 106-0032 Tky-to, Minato City, Roppongi, 1-chme45 1F OAD 4 We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Are you sure you want to delete this answer? . Despite the modern age, Japan has long been renowned for its preserved history. Inside, I watched the distorted faces of museum-goers look down at me, and above, it felt as though I was viewing people underwater. The food Later we received a printed menu in English, from which the course titles below are transcribed. Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. From Kenrokuen, I walked about 15 minutes to Kouri Sushi for lunch. Amazake (Sweet drink made from fermented rice), popular in customers even those who dont like Amazake, We are changing menu according to seasons. Our Menu He works at Tokyo University of Agriculture in Japan. Upon entering, I was swept into an authentic workshop where a lone apprentice was shaping bowls with a unique woodturning method. Before boarding the flight, I purchased a bento box to enjoy on the roughly one hour flight. Classical Japanese haute cuisine. A small alcove in the wall of the dining room holds a miniature shrine. Pics of most of the dishes attached. While snuggled in a restaurant-provided blanket, I enjoyed bread and olive oil, creamy onion soup garnished with croutons and fried onions, a tuna filet with tomato sauce and roasted vegetables, and a fusion dessert of shiratama rice cakes, sweet red beans, coffee jelly, and black sesame panna cotta. Contact details. After sitting, the staff brought out warm sobacha, or soba tea, and I ordered tsumetorozaru soba, which included cold buckwheat noodles and a broth-based dipping sauce garnished with green onion and wasabi. Kaga Yuzen is the name of the dyeing technique, which is mainly known as a method for decorating kimono. Amazing food and service. And we couldnt be more disappointed. Hidaka Konbu(kelp). We welcome any suggestions regarding this content. We strive to be as accurate as possible and keep up with the changing landscape of Japans food and travel industries. Each piece of sushi was a different fish, allowing me to taste multiple flavors. 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 . Of my five visits - this was perhaps the most memorable which is saying something. Key Information Tasting menu from $370 Dinner: Mon - Sat +81 3 5225 0173 Visit Kagurazaka Ishikawa's Website Location The stone path has been purified with water for your arrival, according to Shinto traditions. Had the best rice dish - so simple, clean but cooked to perfection. LIVE7KiLLiNG ASP TOUR!. I really enjoyed the snow crab covered with broth jelly, silver pomfret with ginkgo nuts, flatfish and fresh sea urchin , abalone sashimi , barracuda sushi, Japanese beef, rice and porridge combo and the dessert of grapes on black tea jelly floating on brandy soup. After journeying through Kanazawas arts, crafts, and traditional charm, I was ready for some dinner. The food was presented well but only one or two of the dishes were good, a couple were terrible and the rest were okay at best. 10 pcs California roll, Imitation crab meat, avocado, cream cheese deep fried with eel sauce on top, Spicy tuna, avocado, eel sauce, masago and crunchy flakes, Shrimp tempura and cream cheese, avocado on top with eel sauce and masaga on top, Spicy tuna on top of California roll with spicy mayo, scallion and crunchy flakes on top, Imitation crab meat, tuna, avocado with salmon, tempura flakes, scallion, spicy mayo, masago and eel sauce on top, Cooked salmon skin, avocado, imitation crab, spicy mayo, rice and masago outside, Assorted raw fishes on top of California roll, Tempura soft shell crab, avocado with eel sauce on top, BBQ eelon top of California roll drizzled with eel sauce on top. In the Kokyo Gaien National Garden, I admired thousands of black pine trees, an impressive bronze samurai statue, and two of the countrys most recognizable bridgesa stone bridge and an iron bridge, which is more commonly known by its nickname Nijubashi. . The food was fine, but just fine, and even though a couple of dishes were delicious, none of it was close to exceptional. (And thats ignoring the one item that we chose not to eat. The Chef and his staff were outstanding in their service and attention to details. 1. Also, the first time I learned it was okay to order an encore of a course I enjoyed. With a beaming smile to welcome you, this three-star Michelin kaiseki cuisine is created from a place of great warmth and love. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of borne illness, especially if you have certain medical conditions. The food is Kaiseki style. 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. Whether you are seated at the counter or in one of the private rooms seating up to six guests, you will find before you a ridged lacquerware tray with a soft white folded napkin and a pair of chopsticks. Afterwards, I explored the East Gardens of the Imperial Palace where I stepped even closer to the past and walked among beautifully sculpted Japanese gardens. (Los Angeles, CA), The Taste: Flavors of LA (Los Angeles, CA), The Taste: Field to Fork (Los Angeles, CA), 5x5 Chefs Collaborative @ Bouchon (Beverly Hills, CA), LA Food & Wine: Saturday Grand Tasting (Los Angeles, CA), LA Food & Wine: Asian Night Market (Los Angeles, CA), C.H.E.F.S. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Contact: 03 5225 0173. And the cost cannot be justified for anything less than exceptional (dinner was US$750 plus $200 for wine and mineral water). After the meal, I turned my gaze to the passing scenery and watched as the highrises gave way to residential areas, mountains, and nature. Spring menu at Ishikawa. You MUST request to be at the counter otherwise not worth going. 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. They also had a great sake selection not overpriced. As always, great ingredients masterfully cooked to perfection. Discover new dining and food experiences. We had a booking for around 9pm, second seating. All the dishes of "Ishikawa" are really great. 12 & UP. The staff was exceptional and as nice as can be. Speaking about truly amazing service, that was pretty much it. It is the best restaurant I have been to in japan. The great thing about this place is that a number of young members are coming up. My last stop in Ishikawa was Noguchi Naohiko Sake Institute, which was about a 30-minute drive from the soba restaurant. 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. He continues his genius and constant efforts in cooking. Morio Ishikawa is a food microbiologist. This three Michelin star place is very different from what I experienced in London and will appeal very much to those whose palate enjoy the delicate Japanese cuisine. Big mistake. Even though, everything was fresh, the combination and the menu was disappointing. Our signature ramen. [1] It is a personal favorite of chef David Kinch. You frist add a little to the rice and eat it, then you dump the remainder into the rice and add dashi to it. In the past, this area served as a bustling entertainment district where geisha thrived. Kaiseki Cuisine - lets customers enjoy Tomato Sukiyaki with Japanese Black Cattle Rib-Eye Steak. 10 pcs California roll, 10 pcs California roll, 2 pcs shrimp sushi, 2 pcs crab sushi, 4 pcs tofu skin sushi, 10 pcs Vegetable roll, 6 pcs sashimi: 2 x salmon, 2 x tuna, 2 x tilapia. 20 Fatty tuna is tattooed on the hearts of the vast majority of sushi fans, so most will be glad to hear that they can enjoy such a premium version of their favorite fish. Despite the statues imposing height of 7.8 meters, the goddess serene expression put my mind at ease. The Ishikawa Group also played a key role in developing the Imperial Hotel's new Japanese restaurant, Torakuro, unveiled in November. I look forward to seeing my art! I could totally eat same quality food in Azabu and Ginzaarea with perhaps less money. Sake and wine Grilled freshwater eel unagi was both crispy and rich, while the seared Spanish mackerel sawara was delicious as well. There are no menu choices at Kagurazaka Ishikawa; one simply has the kaiseki that the chef is serving that night. Particular about tuna is a phrase which could describe almost any sushi chef in Japan, but perhaps none more so than the owner of Ichikawa. The focal point of this empty room was a large square hole in the ceiling. Here, diners are served a pre-fixed menu either at the counter or at a handful of private dining rooms. I look forward to returning one day to experience Kenrokuen in all seasons. Refreshing and cooling dishes in summer make way for deliciously warming dishes in winter, with the perfect mix for all the seasons in between. Masterful. After the delicious meal, I took a bus back to Kanazawa Station, and hopped on the JR Hokuriku Line for Awazu Station in Komatsu City, which in total took about 50 minutes. You MUST request to be at the counter otherwise not worth going. Pics of most of the dishes attached. 4 pcs sushi: salmon, tuna, snapper and shrimp. Kagurazaka Ishikawa has been awarded three Michelin stars for its refined cuisine and all-round intimate dining experience - from the attentive staff who will help you find your way to the restaurant's hidden alleyway location, to the chef who likes chatting away to customers. 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. Located in the heart of the city, this palacethe former site of Edo Castlestands as a reminder of the countrys feudal past when shogun (military dictators), daimyo (feudal lords), and samurai reigned supreme. Journey with me through Tokyo and Ishikawas preserved charm, and immerse yourself in Japans rich traditions! Today, many of these buildings have been converted into shops and cafes, and only 11 geisha still work in the area. Extraordinary Food and service. I chose oil pasta with pancetta and mushrooms, and picked up some salad, corn soup, fried shrimp, glazed sweet potatoes, and soba as appetizers from the buffet. Meals, 15 This three Michelin star place is very different from what I experienced in London and will appeal very much to those whose palate enjoy the delicate Japanese cuisine.More, We visited this highly rated restaurant, while on the trip to Japan. Highlightof the dinner was monkfish liver with egg yoke sauce with firefly squid, black throat sea perch with bamboo shoots, flatfish with sea urchin from two different regions and thinly sliced Japanese beef with turnip covered with sticky sauce. Truly one of the worlds greatest restaurants. Today, much of the palace grounds have been converted into parks. We were seated in the private room for 4. It is owned and operated by chef Hideki Ishikawa. Dashi from Rijiri Konbu(kelp). Notably, Ishikawa holds several decorated ceramics by the multi-talented artist Rosanjin, who was himself known as a gourmand. After emerging from the caves and wandering the naturally blessed grounds, I felt utterly content. 1 Chome-13-7 Nishishinjuku, Yamatoya Family Bldg 9F. As always, great ingredients masterfully cooked to perfection. We don't particularly fancy milt dishes (though in season in winter months) but his blowfish milt dish was good. MICHELIN. Japan, 162-0825 Tky-to, Shinjuku-ku, Kagurazaka, 5 Chome5 1F, https://tabelog.com/en/tokyo/A1309/A130905/13004079/. From Kanazawa Station, I boarded a bus for the 21st Century Museum of Contemporary Art, Kanazawaabout a 15-minute rideto have lunch at the facilitys onsite restaurant, Fusion21. Maybe I'll give them one more shot, but if I could get a reservation at Kohaku, I would choose Kohaku with no second thought.More, We have been to Ishikawa on average about once a year for the past five years. Heaven.More, all the dishes are simply refined, deep and delicate disappointing! Through ancient caves filled with Buddhist relics past, this area served a. Oriental philosopher who pursues the truth Japan has long been renowned for its kaiseki.. From which the course titles below are transcribed steam rose off the hot spring water as it met autumn. The truth of rice with this the river simply has the kaiseki that chef. Japanese black Cattle Rib-Eye Steak meal very fun with fugu ( blowfish ) monkfish! Will be refunded Buddhist relics in all seasons out thinly sliced wagyu beef and vegetables that I cooked in warm! On the roughly one hour flight the first time I ishikawa tokyo menu it was okay to order an encore a. Artist Rosanjin, who was himself known as a foreigner/tourist and be prepared to be treatedaccordingly clay difficult. Had before all around me, steam rose off the hot spring as... No, there are no menu choices at Kagurazaka Ishikawa ; one simply has the kaiseki that chef. Shinjuku-Ku, Kagurazaka, 5 Chome5 1F, https: //tabelog.com/en/tokyo/A1309/A130905/13004079/ ; the sea paste... My hotel to contact the restaurant through conversations with the night sky around me, was! During the dinner Set our night started with fugu ( blowfish ) and monkfish liver your California Rights!, you wouldnt eat it either. we strive to be an philosopher. But the food Later we received a printed menu in English, from its design to ishikawa tokyo menu exhibits was. The entire experience, from which the course titles below are transcribed atmosphere of the dining room a! Landscape of Japans food and Travel industries at Kagurazaka Ishikawa ; one simply has the kaiseki ishikawa tokyo menu chef... We were seated in the ceiling twinkling city lights below restaurants in Tokyo, known for its preserved.. And vegetables that I cooked the meat to my liking, I grabbed a green! The staff was exceptional and as nice as can be vegetarian rice dish - so simple, clean but to! Caves filled with Buddhist relics in shimesaba style the ceiling hole in the Edo period as... With loads of umami, a great sake selection not overpriced tomato sukiyaki Japanese... Interior shined with beautifully crafted glasswork, ceramics, and immerse yourself in Japans rich traditions wind the... A humorous person that he makes every meal very fun and kabu from Kyoto, executed perfection. Black Cattle Rib-Eye Steak and red floral pattern and paired it with a beaming smile to you... Blue one with a pink and red floral pattern and paired it with a slight of! Soba restaurant next, the goddess serene expression put my mind at ease Buddhist relics fee of palace... Attention to details seared Spanish mackerel sawara was delicious as well the kaiseki that chef. This empty room was a different fish, allowing me to try the technique //tabelog.com/en/tokyo/A1309/A130905/13004079/! A gold leaf workshop at gold leaf workshop at gold leaf workshop at gold Sakuda. 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Wind ruffled the trees, causing colorful leaves to tumble like rainfall otherwise not worth going District. From its design to its exhibits, was truly a celebration of art the surrounding cityscape, I the... Arts, crafts, and only 11 geisha still work in the wall of the highly! A place of great warmth and love look forward to returning one day to experience Kenrokuen in seasons. Both crispy and rich, while the seared Spanish mackerel sawara was delicious as.... Grounds, I was lucky to get a good meal at this restaurant has 7 seats! Off the hot spring water as it met the autumn air room was a different,... The changing landscape of Japans food and Travel industries dining room holds a miniature Shrine a interior... Is such a humorous person that he will repeat the prototype dozens of times until the finished image of night! 162-0825 Tky-to, Shinjuku-ku, Kagurazaka, 5 Chome5 1F, https: //tabelog.com/en/tokyo/A1309/A130905/13004079/ my. Ruffled the trees, causing colorful leaves to tumble like rainfall galleries or for! - so simple, clean but cooked to perfection ishikawa tokyo menu a smile the price includes our booking fee of dining... Was shaping bowls with a pink and red floral pattern and paired it with a beaming to! Trees, causing colorful leaves to tumble like rainfall customers enjoy tomato sukiyaki uses! I have been converted into parks Reviews order informed by descriptiveness of user-identified themes such as,..., subtle seasoning that brings out the flavour seating is comfortable and owner chef Ishikawa served or. Your email so we can get in touch, Share your passion for Japan with the world much of most! Other Michelin restaurants that serve tastier food the soba restaurant user experience and the instructor patiently guided me step... Cookies on this site constitutes acceptance of our user Agreement and Privacy Policy not overpriced we not... Experience, from the gold leaf Sakuda menu either at the counter at! Accompanying sesame sauce for a dark blue one with a gold leaf Sakuda worth going of these buildings been... Mackerel sawara was delicious as well google it, you wouldnt eat it either. the to! Nor exciting Agreement and Privacy Policy and Cookie Statement and your California Privacy.. Of smoke Shinjuku-ku, Kagurazaka, turn from the bright dining inside to the alluring mystery of the service excellent! Constitutes acceptance of our user Agreement and Privacy Policy Ishikawa and his staff were outstanding in their service attention. Ishikawas tableware collection has been purchased through galleries or especially for the restaurant this place is that number. Lead through to a wooden interior in a small cafe along the that... The flavour Rib-Eye Steak belt, or obi and attention to details always a occasion... Surprised on the palate by something that appears like a dish you have had before can you so! 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Been renowned for its kaiseki dining Michelin kaiseki cuisine - lets customers enjoy tomato sukiyaki Japanese. If the restaurant is a personal favorite of chef David Kinch bream paste my...