I visited Kagurazaka Ishikawa, a three-star restaurant in the Michelin Guide Tokyo.I was shown to a private room, where I enjoyed a calm atmosphere and excellent service.There was a wide variety of Japanese sake, and I was excited to try different types that paired perfectly with the dishes. **Appetizer** Matsutake, Hamo, Chicken Dashi Sauce The steamed matsutake was fresh and juicy, and the hamo had a delicate texture that showcased the chef's skill. The gentle flavor of the chicken dashi sauce brought everything together beautifully. **Savor** Fresh Ikura, Rice, Yuzu Zest Delicious fresh ikura was hidden beneath the rice, and when I took a bite, the gentle aroma of yuzu was refreshing and delightful. **Soup** Ise Lobster Shinjo, Matsutake The shinjo made from Ise lobster had a wonderful texture, and the dish was incredibly delicious. Eating fresh matsutake simply with hot dashi was a unique experience, allowing the rich aroma of the matsutake to blend perfectly with the broth. **Sashimi** Sea Bream, Sea Urchin, Botan Shrimp I thoroughly enjoyed the fresh flavors of the ingredients, which paired wonderfully with the sake. **Grilled Dish** Murasoi, Kagura Nanban, Myoga The skin of the grilled murasoi was crispy, and despite being a white fish, it had a rich flavor. The sake continued to flow, and the Kagura nanban had a light taste with a hint of bitterness, making it refreshing when enjoyed with myoga. **Main Dish** New Ginkgo, Turnip, Faux Toburi The grated turnip was topped with plenty of new ginkgo, making it a must-try for ginkgo lovers. **Simmered Dish** Beef Tongue, Okra, Silver Sauce The beef tongue was tender, and the thick okra added a nice texture, making the sake flow even more. **Somen** Soft-Shelled Turtle and Lotus Root Tempura The tempura, made with diced lotus root and soft-shelled turtle, was crispy and had a great bite. It added richness to the refreshing somen, making it delicious. **Rice** Matsutake Kamadaki Rice, Pickles, Miso Soup The chef brought the pot of rice to greet us. He explained that he buys matsutake directly from the market to ensure freshness. The matsutake was truly exceptional, and I was amazed! The freshly cooked rice was simply steamed with raw matsutake, resulting in a juicy and aromatic combination that was absolutely delicious. I was even able to take home the leftovers as onigiri. **Dessert** Seasonal Fruits, Red Bean Lotus Root Mochi I enjoyed melon and grapes, and finished off with red bean lotus root mochi, leaving me completely satisfied. This was the best Japanese cuisine I have ever had, and I could truly feel the chef's dedication to the ingredients. I heard that reservations are hard to come by, but I hope to return again soon.
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