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- Gerhard Huber added a new meal Dinner at Ishikawa at Kagurazaka Ishikawa
Kagurazaka Ishikawa – A Culinary Sanctuary
Tucked away in the quiet lanes of Kagurazaka, Ishikawa offers one of Tokyo’s most serene and exquisite kaiseki experiences. From the discreet entrance to the polished service and elegant counter seating, every detail is meticulously orchestrated. The cuisine is refined yet deeply comforting, guided by... More
Kagurazaka Ishikawa – A Culinary Sanctuary
Tucked away in the quiet lanes of Kagurazaka, Ishikawa offers one of Tokyo’s most serene and exquisite kaiseki experiences. From the discreet entrance to the polished service and elegant counter seating, every detail is meticulously orchestrated. The cuisine is refined yet deeply comforting, guided by seasonality and presented with understated grace. Over numerous visits, the consistency in execution, hospitality, and creativity is remarkable. This is not just a restaurant, but a sanctuary for those who revere the soul of Japanese cuisine, where warmth, precision, and a sense of quiet joy pervade every course and every moment.
Chef Hideki Ishikawa – Master, Mentor, Maverick
Chef Ishikawa is a rare blend of artist, athlete, and entrepreneur. His culinary talent is equaled by his humility and generosity. A former baseball player and avid golfer, he brings discipline and humor to the kitchen. He designed each of his restaurants personally, infusing them with character and beauty. Beyond his own kitchen, he mentors aspiring chefs, funding their ventures while nurturing them within his group. Most notably, he closes his group every Monday so his young chefs can eat at other restaurants—with him footing the bill. Ishikawa isn’t just a chef; he’s building a culinary legacy through people.
May 28, 2025 – A Meal to Remember
Our fifteenth visit to Kagurazaka Ishikawa may have been the most exceptional yet. Every course was a masterclass in balance and technique—from the opening pike eel with sea cucumber innards to the ethereal truffle cream egg dumpling. Highlights included the marbled sole with sea urchin, a hauntingly clear turtle stock with wax gourd, and perfectly seared bonito laced with horseradish and leek. The rice pot course was deeply satisfying, the wagyu with sesame soup both rich and subtle. The harmony of flavors, textures, and pacing created a meal that felt at once elevated and deeply personal. Simply astonishing. Less
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- Gerhard Huber added a new meal Dinner at Harutaka at Harutaka (青空)
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- Gerhard Huber added a new restaurant list “Destination Restaurants 2025” selected by the Japan Times
Destination Restaurants now has 50 on the map
Presented by The Japan Times since 2021, Destination Restaurants seeks out Japan’s best restaurants beyond big cities, selected by Japanese experts with international diners in mind.
In mid-2024, a guidebook on the 40 restaurants listed from 2021 to 2024 was published to great acclaim. In the fall, NHK’s... More
Destination Restaurants now has 50 on the map
Presented by The Japan Times since 2021, Destination Restaurants seeks out Japan’s best restaurants beyond big cities, selected by Japanese experts with international diners in mind.
In mid-2024, a guidebook on the 40 restaurants listed from 2021 to 2024 was published to great acclaim. In the fall, NHK’s current affairs program “Close-Up Gendai” featured culinary tourism and showed affluent foreign tourists visiting restaurants that had been included in the list.
Even in areas of Japan suffering depopulation, just a single standout restaurant can draw in tourists, and the economic impact of such restaurants will only grow. Culinary tourism, in which visitors try to experience a region’s culinary culture and heritage, is estimated to now have a global market size of ¥100 trillion ($700 billion), and Japan’s regional restaurants — and the Destination Restaurants list itself — are clearly growing in prominence.
Destination Restaurants 2025, the list’s fifth annual installment, features 10 new entrants, bringing the total to 50. The judging panel of Yoshiki Tsuji, Naoyuki Honda and Takefumi Hamada remains unchanged. Eligible restaurants can be of any genre but must lie outside of Japan’s major cities.
Selections are based on three principles: that the true expression of Japan’s land and climate is to be found in its regional areas; that it is important to unearth unique local talents; and that Destination Restaurants must be different from other rankings.
This year, Kurumasushi in Ehime Prefecture on Shikoku has been added to the list, meaning that now all 10 of Japan’s major regions are represented: Hokkaido, Tohoku, Kanto, Tokai, Hokuriku, Kinki, Chugoku, Shikoku, Kyushu and Okinawa.
With the list growing to 50 restaurants, a new map of Japan’s culinary scene is emerging more clearly. And yet many great restaurants still haven’t been selected yet, and many prefectures still don’t have an entry in the list. We hope that by 2030, when the list will have grown to 100 restaurants, there will be at least one from each of Japan’s 47 prefectures.
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- Gerhard Huber added a new meal Dinner at YORONIKU TOKYO at YORONIKU TOKYO
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- Gerhard Huber added a new meal Dinner at Kimiya (きみや ) at Kimiya (きみや )
Dining at Kimiya in Nara is an exercise in focused luxury. Now relocated to a more spacious venue with four tables of four, the restaurant retains its hallmark intimacy while allowing slightly more guests to experience what is arguably one of Japan’s most specialized yakiniku meals.
The evening centers almost entirely on Chateaubriand, and rightly... More
Dining at Kimiya in Nara is an exercise in focused luxury. Now relocated to a more spacious venue with four tables of four, the restaurant retains its hallmark intimacy while allowing slightly more guests to experience what is arguably one of Japan’s most specialized yakiniku meals.
The evening centers almost entirely on Chateaubriand, and rightly so. Each portion is delivered with reverence and precision. The chef, ever present and attentive, personally oversees the pacing and grilling of the beef, ensuring each slice arrives at the table at its peak. The meat itself is extraordinary—clean, deeply flavorful, and so tender it’s often cut with a fork rather than a knife. Served in multiple stages, the experience showcases the cut’s versatility: lightly seared, gently charred, and occasionally almost raw, allowing the natural flavor to shine through with only minimal seasoning.
Before the main act, the meal begins with a single, beautifully executed plate of beef tongue—lightly grilled, thinly sliced, with a soft bounce and remarkable umami. It’s the perfect contrast in texture and character to the richness that follows.
Despite the slight increase in seating, the ambiance remains tranquil and curated. Each table receives the same level of meticulous attention, and the quiet confidence of the chef permeates the space.
Kimiya is not about variety or showmanship. It is about excellence in one thing: Chateaubriand. And in this pursuit, it excels completely. This is yakiniku at its most refined—singular, understated, and unforgettable. Less
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- Gerhard Huber added a new meal Lunch at MENYA INOICHI #3 at MENYA INOICHI #3
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- Gerhard Huber added a new meal Dinner at Sushi Arai at Sushi Arai
Dining at Sushi Arai at the main counter on the second floor is an experience reserved for those fortunate enough to access Chef Arai’s personal domain. With just seven seats and an almost sacred quietude, the space feels like a temple to Edomae craft—restrained, reverent, and obsessively focused. Arai-san himself was behind the counter, conducting... More
Dining at Sushi Arai at the main counter on the second floor is an experience reserved for those fortunate enough to access Chef Arai’s personal domain. With just seven seats and an almost sacred quietude, the space feels like a temple to Edomae craft—restrained, reverent, and obsessively focused. Arai-san himself was behind the counter, conducting the meal with calm precision.
The otsumami portion was extraordinary—far more memorable than the nigiri that followed. Each dish was thoughtful, paced, and quietly inventive. One stood far above the rest: a single hamaguri, hand-warm, gently placed over rice with the faintest touch of olive oil. The addition of the oil—a seemingly modern flourish—was transformative. It elevated the dish from something already very good to something bordering on genius. The warmth, the softness of the clam, the fragrance of the oil, and the neutrality of the rice came together with startling harmony. It was among the best preparations of hamaguri I’ve ever encountered—unexpected, bold, and deeply satisfying.
When the meal transitioned to nigiri, expectations naturally rose. Arai-san’s reputation is built in large part on this part of the meal. The technique, the sourcing, the seasoning—all were faultless. And yet, somehow, the nigiri course felt slightly muted. The rice, seasoned assertively with a blend of vinegars, held its structure beautifully. The fish was top-quality, meticulously sliced. But where the otsumami had moments of ingenuity and emotion, the nigiri felt more clinical—precise, but without that same emotional impact.
There was, of course, one exception: the tuna. From akami to chutoro to ootoro, Arai-san delivered exactly what is expected at the highest level in Tokyo. These pieces had depth, texture, and a lingering umami that reminded you where you were—and who was making them.
In all, the meal at Sushi Arai’s main counter was a study in contrasts: a breathtaking otsumami sequence that flirted with brilliance, and a nigiri course that, while expertly crafted, stopped just short of magic. But to witness Arai-san at work, especially with dishes like that hamaguri, is still to glimpse the mind of a master. Less
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- Gerhard Huber added a new meal Lunch at Uran (う嵐) at Uran (う嵐)
Uran (う嵐), located in Ōtsu near the scenic Lake Biwa, is one of Japan’s most acclaimed unagi (eel) restaurants. Known for its unwavering dedication to quality and refinement, Uran has earned a coveted spot among Japan’s Top 100 Unagi Restaurants and received the prestigious Tabelog Gold Award. Its reputation is backed by a stellar Tabelog rating... More
Uran (う嵐), located in Ōtsu near the scenic Lake Biwa, is one of Japan’s most acclaimed unagi (eel) restaurants. Known for its unwavering dedication to quality and refinement, Uran has earned a coveted spot among Japan’s Top 100 Unagi Restaurants and received the prestigious Tabelog Gold Award. Its reputation is backed by a stellar Tabelog rating of 4.51, reflecting consistent praise from discerning diners.
The restaurant specializes in Dekoshō eel, a superior grade of unagi sourced according to rigorous standards established by the Hamamatsu Unagi Promotion Council. Only eels raised with a verified Lake Hamana lineage and strict feed and farming controls qualify. Dekoshō eel is markedly richer than conventional eel, with approximately 33% more fat (28.6g vs. 21.6g), resulting in unmatched tenderness, a soft texture, and skin that crisps beautifully when grilled. These characteristics yield a luxurious mouthfeel and a flavor profile that balances deep umami with delicate smokiness.
The culinary team’s technique further enhances the natural quality of the eel—perfectly grilled over charcoal to achieve crisp skin and fluffy flesh. Every element is prepared with precision, offering an elevated yet comforting take on traditional unagi dishes such as shirayaki and unajū.
Located conveniently near Miidera Station, Uran provides a serene and understated environment where the focus is entirely on the quality of the ingredients and the harmony of the dining experience. Customization of portion sizes and attentive, discreet service contribute to its reputation as a destination for both connoisseurs and newcomers to eel cuisine.
What sets Uran apart is its uncompromising sourcing, exceptional technique, and deep respect for tradition—all of which combine to deliver one of the finest unagi experiences in Japan. Less
