Visit Information Date: Saturday, around 12 PM Reservation: Yes (30 days in advance, invitation) Wait: None Number of Guests: 2 Seating: Counter Frequency: First visit Duration: 2 hours 20 minutes Payment: Credit Card (VISA) Food Menu ☆Omakase Course: JPY 52,800 (including tax) ☆Steamed Abalone with Sticky Rice ☆Grilled Sweetfish ☆Sweetfish Senbei ☆Soft-Shelled Turtle Broth Soup ☆Sashimi of Sea Bream, Octopus, and Sea Urchin ◎Sashimi of Bonito ☆Grilled Fish with Shuto ☆Fresh Oysters with Jelly ☆Pheasant and Mitoyo Eggplant ☆Pike Conger and Daikon Somen ☆Rice ◎Pear and Melon ☆Agar with Black Sugar Drink Menu ◎Beer of the Dish: JPY Ask ☆Sohomare Namamoto Junmai: JPY Ask ☆Higan: JPY Ask ☆Hanamura Junmai Riku Hada: JPY Ask ☆Juyondai Ginzan Daiginjo: JPY Ask Expenses, Discounts, Others ・Service Charge (10%) Good Points ・An enjoyable atmosphere with exceptionally delicious Japanese cuisine Bad Points ・Difficult to make a reservation ・Higher price range Other Notes ・The Tabelog Award Silver: 2017-2026 ・Japanese Cuisine TOKYO Top 100: 2021-2025 (2022, 2024 yet to be announced) ・Michelin Guide Tokyo ★★★: 2009-2026 ・Michelin Guide Tokyo ★★☆: 2008 ・Go-E-Miyo 5 Tock: 2017, 2018 ・Go-E-Miyo 4 Tock: 2019-2026 Impressions After refreshing at "Gelateria Theobroma," I headed to lunch. The place I visited was "Kagurazaka Ishikawa." Known for being a regular in the Michelin three-star rankings, I had been unable to visit due to timing issues with Omakase cancellations. In the meantime, I received a delightful invitation from my friend G, asking, "Would you like to join me?" I immediately replied, "Absolutely!" Located just off the road next to Zenkoji from Kagurazaka. There are six seats at the main counter and several private rooms, and I was seated at the very front of the main counter. Although it was an Omakase course, it wasn't a strict simultaneous start; dishes were served as they were prepared at the counter, including those for the private rooms. When G arrived, we toasted with the original "Beer of the Dish." It was fruity and easy to drink. The course began with "Steamed Abalone with Sticky Rice." The abalone was from Sado, and the sticky rice was from Tsunan. The incredibly chewy abalone paired perfectly with the sweet, sticky rice. From here, G and I shared Japanese sake, starting with "Sohomare Namamoto Junmai." It had a juicy yet mellow mouthfeel and was delicious. Originally, we were supposed to have sweetfish, but my apprentice accidentally dropped mine while serving, and as an apology, I received "Karasumi." This was sticky and incredibly tasty. Next was the "Grilled Sweetfish." It was a natural sweetfish from Gifu. They intentionally removed the head and tail to ensure even cooking. It was indeed plump and moist. Tadezu was served on the side, but it was delicious on its own. Then, we had "Sweetfish Senbei" made from the head, tail, and bones of the sweetfish. It had a wonderful aroma and was crispy and delicious. Next was the "Soft-Shelled Turtle Broth Soup." Inside were daikon and yuzu peel. The umami of the broth was intense. Then came the sashimi of "Sea Bream, Octopus, and Sea Urchin." The sea bream was plump and sweet. The octopus had a firm, chewy texture and a strong flavor. The sea urchin was creamy and sweet. For the next drink, I had "Higan." I couldn't check the label before the bottle was taken down, but it was delicious. Next was the sashimi of bonito from Kesennuma. It wasn't tataki. I dipped it generously in soy sauce and topped it with plenty of condiments for a refreshing taste. The next dish was "Grilled Fish with Shuto" from Akita, served with grated daikon underneath and Kagura Nanban on top. It had incredible elasticity and great umami. The next sake was "Hanamura Junmai Riku Hada." This was my first encounter with the Riku Hada rice. It had a sweet aroma and was refreshing and delicious. The dish was "Fresh Oysters with Jelly." These oysters were from Senpochi. Under the jelly was steamed sea urchin from Hokkaido, making it luxurious. The creamy oysters contrasted nicely with the strong texture of the whelk. Next was "Pheasant and Mitoyo Eggplant." The pheasant was plump. I was delighted to find the exquisite eggplant I had enjoyed in Kagawa last year here as well. It was indeed juicy and sweet. For the final drink, I had "Juyondai Ginzan Daiginjo." It was undoubtedly delicious, but personally, it felt like a forbidden choice. Then came the "Pike Conger and Daikon Somen." The caviar piled high in the center caught my eye, but according to the apprentice, it was actually toburi. No way, it looked just like caviar! It paired well with the noodles and ingredients, providing a nice salty flavor. Now it was time for "Meal." The freshly cooked "Rice" used Koshihikari from the chef's hometown. Even during this time just before the new rice season, it was in great condition. Accompanying it was "Red Miso Soup" with seaweed, and "Man-gaji Pepper" mixed with sesame and plum. The "Tokishake" was served rare. The "Tanba Black Chicken" was sweetly seasoned and wrapped in egg. The "Pickles" included melon, kombu, and nagaimo, all of which were delicious. For a second helping of rice, I enjoyed it with "Beaten Egg" as "TKG." Now for dessert. Under the leaves of the梶 tree were "Pear and Melon." Both were juicy and sweet. The finale was "Agar with Black Sugar." Underneath was coconut milk with scattered green yuzu. Oh, it had a strong sweetness from the brown sugar, but since it was agar, it was surprisingly refreshing to eat. After staying for just under 2.5 hours, it was time to settle the bill. It came to JPY 64,760. I paid with a credit card. It was a great meal. The atmosphere was fun, filled with the chef's jokes, and the Japanese cuisine was incredibly delicious. Thank you to G for the invitation. Now, I bid farewell to G and head to Tokyo Station.
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