In early July, I went out for dinner with a friend.This restaurant, Kagurazaka Ishikawa, has been awarded three Michelin stars for 18 consecutive years since 2009, and it is the flagship of the Ishikawa group.It's such a famous place that it might not need an introduction (laughs).I had been recommended this restaurant by friends multiple times and was curious about it, but I finally had the opportunity to visit.To be honest, I don't have much faith in Michelin-starred Japanese restaurants. In my experience, while the technical skills are certainly high, I often feel that they don't resonate with me personally.That’s why I was genuinely surprised by how wonderful my previous visit to Meisaku was—it exceeded my expectations.So, how did Kagurazaka Ishikawa, another three-star restaurant, compare?While the flavor profile is different from Meisaku, there is no doubt about the deliciousness here.The dishes are exactly as described: "simple, rustic, and natural," without any gimmicks, and they beautifully highlight the ingredients. Compared to other restaurants with a similar approach, I felt a significant leap in quality and execution.Since we were seated at the counter, I also enjoyed the chef's humorous hospitality, making for a very pleasant experience throughout the evening.One dish that particularly stood out, aside from the desserts, was the "Toki Shirazu."Interestingly, just a few days before my visit, a friend had dined at Ishikawa and mentioned that the "Toki Shirazu was truly amazing."I was somewhat skeptical about being impressed by salmon or trout, but that doubt vanished with the first bite.If someone were to ask me, "Would you recommend this restaurant?" my answer would undoubtedly be "yes."Among the many Japanese restaurants, I believe Kagurazaka Ishikawa is a must-visit.---Amakusa Hamo with Sea Cucumber Intestine and Sticky RiceThe light charcoal grilling adds a delightful aroma, and the rich flavor of the sea cucumber intestine is refined without any unpleasantness. Personally, this was one of the most impressive sea cucumber intestines I've ever had.Young Sweetfish from the Tenryu RiverThe bitterness is mild, and the sweetness stands out, complemented by a mysterious flavor from the Hokkaido wasabi sauce that enhances the sweetness rather than adding spiciness. It was a very interesting dish.Kuwana's Large Clam SoupThe umami of the clam is concentrated, bursting with flavor when bitten into. The harmony with the dashi was excellent, making it a memorable soup dish of the day.Sashimi of Meita Sole from Akashi, Hokkaido's Kitasan Purple Sea Urchin, and Yamaguchi's Red Sea UrchinThe Meita Sole has a delicate flavor, yet the balance of umami and fat is outstanding. The two types of sea urchin were beautifully presented, free from any off-flavors or odors, and had an astonishingly sweet and clear taste.Toki ShirazuServed almost raw with just a light sear on the surface, it is rich in fat yet feels incredibly light. The exquisite seasoning enhances the umami, making it so delicious that you crave rice to accompany it.Steamed Kamo Eggplant from KyotoThe flavor is surprisingly deep for an eggplant, reminiscent of fish steamed in soy sauce, which left a strong impression.Free-range Chicken, Winter Melon, and Caviar DishThis was the only dish that left me a bit puzzled. The combination with the sides brought out an unpleasant taste from the chicken a bit too much, making it somewhat challenging for me.Kuze Eggplant from Kyoto, Arai, and Jun-sai Leaves from AkitaTruly wonderful, I was moved by the strong umami of the eggplant and the deliciousness of the transparent dashi.Sesame SomenRich in sesame flavor yet surprisingly light, with red shiso, myoga, and white onion providing a refreshing accent, showcasing high quality.Rice with Small Squid, Bonito, Water Eggplant, Pickled Melon, Shirasu, and TKGEach ingredient harmonized perfectly, making it a highly satisfying dish that kept my chopsticks moving until the end."Delicious Watermelon" and "Delicious Melon"Black Sugar Kanten with Coconut Milk.The black sugar kanten and coconut milk exceeded my expectations, with the deep richness of the black sugar beautifully harmonizing with the creaminess of the coconut milk. I truly understood why the coconut milk dessert is considered a specialty.