This Japanese restaurant carries on the legacy of the Michelin three-star establishment "Ishikawa" in Kagurazaka. The owner, Atsushi Mishina, embodies a cooking style that quietly brings out the natural flavors of the ingredients, honed during his time at "Torahaku." In 2018, the restaurant relocated to Ginza, continuing the tradition of Shigemi Katsumata's "Goyou." Here, you can enjoy refined dishes that harmonize the richness and subtlety of flavors while cherishing the lingering taste of dashi (broth).I visited during the spring season when bamboo shoots are in full bloom. The steamed clams dish beautifully highlights the natural umami and sweetness of the clams. The accompanying cherry blossom leaves release a delicate fragrance at the moment of tasting. The fatty cherry salmon is paired with flower pepper, creating a refreshing and tingling sensation that embodies the essence of spring.The star of the meal, the bamboo shoots, were grilled over charcoal. I first enjoyed them simply with salt and mustard. The aroma was delightful, and the texture was simply irresistible. The subsequent soy sauce-grilled version was served with homemade karasumi (dried mullet roe). The combination of the savory aroma with the saltiness and richness was exquisite.Overall, the meal naturally reflected the changing seasons, and I was thoroughly satisfied with the carefully crafted dishes that avoided any gimmicks. The service was also characterized by the elegance and attention to detail typical of the Ishikawa group, allowing me to enjoy a pleasant experience. It was a great meal!
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