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I even walked by a small cafe along the trail that had seating platforms built beside the river. With the night sky around me, I exhaled and watched the twinkling city lights below. The vinegar blend used in the sushi rice is specially made to suit the taste of fatty tuna, so the nigiri portion of the meal mainly features various cuts of this popular fish. 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 They could design products to better match consumer . High quality and diversity of products. From Otemachi Station, which was near restaurant, I took the Tokyo Metro Hanzomon Line to Omote-sando Station (about 15 minutes) and then walked an additional five minutes to Taku Nakano CeramicArts for a pottery workshop. He's been seeking to link various flavor molecules to specific types of bacteria. 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. 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. With a beaming smile to welcome you, this three-star Michelin kaiseki cuisine is created from a place of great warmth and love. Twinkling city lights and passing boats reflected in the black water like an abstract painting. My favorites were tuna, salmon, oyster, swordfish, and red snapper. Speaking about truly amazing service, that was pretty much it. After emerging from the caves and wandering the naturally blessed grounds, I felt utterly content. From Kenrokuen, I walked about 15 minutes to Kouri Sushi for lunch. When I finished lunch, the rain had cleared, and I was ready to try my hand at pottery! Alongside the multicourse dinners served in the 24-seat . The Chef put his soul into the cooking. Hardly a stones throw from some of Tokyos most hipster streets, its a high cost, but youre really booking a whole lifestyle. Just fantastic! I opted for a dark blue one with a pink and red floral pattern and paired it with a red belt, or obi. From the stores collection of plates, chopsticks, boxes, and mirrors, I chose a small box shaped like a cherry blossom and opted for a cat design with flowers. Later, I entered the Main Shrine and walked through ancient caves filled with Buddhist relics. In the light, savory broth I enjoyed fried tofu, konjac, fish cake, gluten, hard boiled eggs, and more. I agree to Japan Travel's Terms of Service and Privacy Policy. For anniversaries, or to seal a business deal 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. It is made right before the customer's eyes. Spring menu at Ishikawa. Mr. Ishikawa says that he will repeat the prototype dozens of times until the finished image of the dish. For lunch, the restaurant offered pasta, rice, fish, and meat options, as well as access to a buffet. When I cooked the meat to my liking, I dipped it in the accompanying sesame sauce for a heavenly bite. Ishikawa-san is such a humorous person that he makes every meal very fun. 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. Another example of something you will not have anywhere else is Chef Ishikawa's specialty dish of freshly harvested bamboo shoot, wagyu, cucumber and spinach from Kyoto with yuzu citrus scented sauce. Chef Ishikawa enjoys the surprise of handmade pottery as you never know how it will turn out until it emerges from the kiln. (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. The food was fine, but just fine, and even though a couple of dishes were delicious, none of it was close to exceptional. Inside, my artistic adventure continued with contemporary exhibits that were both visually and mentally intriguing. Formal, but not without whimsy The artfully plated and flavorful meal was the perfect way to end my day in Kanazawa. 20 Its a pleasure to see that even at the top of the craft, Ishikawa-san is still pushing to do better. Paired with the savory aroma of soy sauce, each bite brought a smile to my face. One of the more exotic dishes is the turnip in white miso soup with whale skin. All around me, steam rose off the hot spring water as it met the autumn air. Also, the first time I learned it was okay to order an encore of a course I enjoyed. The modern facility rested beside a plot of fields in Komatsus countryside and was surrounded by lush mountains. Directory. Chef Ishikawa doesn't seem toage, full of humour and great passion to create the best dishes for his guests. Are you sure you want to delete this answer? Steeped in Japanese aesthetics and hospitality, Kagurazaka Ishikawa interlaces seasons, produce and space for a perfectly relaxing and memorable dinner. For each guest that dines at this . 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(Monterey Park, CA), Vegas Uncorkd 2014: Michael Mina's Pig Roast and Beer Garden (Las Vegas, NV), Vegas Uncorkd 2014: Grand Tasting (Las Vegas, NV), Vegas Uncork'd Preview @ Bourbon Steak (Los Angeles, CA), L'Atelier de Joel Robuchon (Taipei, Taiwan), Salon de The de Joel Robuchon (Taipei, Taiwan), Fourth Anniversary: Top 5 Meals of the Blog Year, David Kinch @ Rustic Canyon (Santa Monica, CA), Fishing with Dynamite (Manhattan Beach, CA), The Taste 2013: Field to Fork (Los Angeles, CA), LA Food & Wine 2013: Asian Night Market (Los Angeles, CA), LA Food & Wine 2013: Live on Grand (Los Angeles, CA), LA Food & Wine 2013: Lexus Grand Tastings (Los Angeles, CA), Charles Phan @ M.B. Please enter your email so we can get in touch, Share your passion for Japan with the world. Drawing on all his experiences, Ishikawa process the whirlwind of thoughts and creativity in his mind and settles them into cuisine with intense clarity. Very mediocre and nothing at all memorable. Discover new dining and food experiences. With the 3 stars we were expecting an amazing meal but what we got was fairly mediocre at best. The eaterys bright dining space epitomized minimalism with its white color scheme and massive floor to ceiling windows and offered views of the museums front greenspace. Enjoy teppanyaki favorites like Hibachi Steak, Chicken and Shrimp, as well as sushi and sashimi. Generally, it takes about one month for the facility to finish the pottery pieces and ship them to participants. Even so, the alluring vibe of the past was mesmerizing and offered a tangible snapshot of the past. Keizo Ishikawa is based out of Greater Tokyo Area and works at Costco Wholesale as Director of Finance. 4 pcs sushi: salmon, tuna, snapper and shrimp. 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. The great thing about this place is that a number of young members are coming up. I asked my hotel to contact the restaurant, I was aware though I was lucky to get a table on such short notice. The price includes our booking fee of Each piece of sushi was a different fish, allowing me to taste multiple flavors. We don't particularly fancy milt dishes (though in season in winter months) but his blowfish milt dish was good. and analyze our traffic. food was delightfully done with the freshest ingredients. The focal point of this empty room was a large square hole in the ceiling. This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC. Can a gluten free person get a good meal at this restaurant? Accompanied with three rounds of cold sake. 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. 23 . For my entree, I chose the fish of the day. It was blowfish milt. No, there are other Michelin restaurants that serve tastier food. During these instances, the passengers and I rushed outside. Ichikawa Phone Number. 12 & UP. Behind it stands a small maple which turns a similar shade of brilliant red come autumn, greeting you with a sense of the season before you even open the door. Key Information Tasting menu from $370 Dinner: Mon - Sat +81 3 5225 0173 Visit Kagurazaka Ishikawa's Website Location Classical Japanese haute cuisine. 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. I took a seat on a bench along the rooms perimeter and felt my mind relax as I watched the passing clouds. I was so full after that 10+ course meal and sad about not being able tofinish that dish. 2023430 () [] Output. All menu items contain soy and may contain other allergens. Totally worth putting some efforts to get a reservation.More, This is the version of our website addressed to speakers of English in the United States. With delicious food, picturesque sceneries, and stories from master artisans, the trip is not one I will soon forget. Menu items may vary by location. A restaurant offering a calm atmosphere and exquisite Japanese-style cuisine, Ishikawa use perfectly prepared seasonal ingredients - presenting each dish in a w . Bistro Ishikawa-tei 1 ~~ ~~ ~~ () () () () Menu items may vary by location. Be smart and try somewhere else. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. I grew up eating rice but didn't realize a vegetarian rice dish could be so sublime. 2. Pics of most of the dishes attached. I quickly opened my bento, called Fukagawameshi, and dove into the cute boxed meal, which featured soy sauce-flavored clams over rice. (Seats next to us had 3). Each dish was served on beautiful Wajima lacquerware as the shops owner is also the tenth generation owner of a lacquerware company! 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. Thats the hook that brings guests back time and again. After about two hours of intense concentration, I was left clay-splattered with two bowls, a small vase, and a traditional tea cup. Valid. All of the dishes are simply refined, deep and delicate. Ishikawa is one of the most highly regarded restaurants in Tokyo, known for its kaiseki dining. Even in Tokyo, a beacon of Japans modernity, you can still walk beside centuries old structures and explore traditional methods that have been passed down for generations. Even asmall piece of bamboo shoot and cucumber would be the freshest possible. My Japanese style room featured tatami floors and shoji windows, as well as modern conveniences such as a refrigerator, safe, and Wi-Fi. This high-speed train runs along the Hokuriku Shinkansen line and is the fastest train service to Kanazawa, Ishikawa at roughly two hours and 30 minutes. The chef only offers a 9 course menu, which changes seasonally and daily. I look forward to seeing my art! Keeping with the traditional way of eating soba, I finished the meal with a cup of sobayu, which is the water that the noodles were boiled in. You can eat several bowls of rice with this. 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. Tokyo, Japan In the past, this area served as a bustling entertainment district where geisha thrived. 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. Reservations are difficult, but don't miss out if you have the opportunity.More, Since I love Kohaku (their sister restaurant in Kagurazaka - the Chef of Kohaku was trained at Ishikawa) I was so looking forward to my dinner at Ishikawa. Any information published by Cond Nast Traveler is not intended as a substitute for medical advice, and you should not take any action before consulting with a healthcare professional. !. He works at Tokyo University of Agriculture in Japan. You can eat several bowls of rice with this the price includes our booking fee of each of! Booking fee of each piece of sushi was a different fish, and more humour and passion... Me to taste multiple flavors the restaurant offered pasta, rice, cake... 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