We use cookies on this site to enhance your user experience.
Another jewel in the crown of the Ishikawa group. Nanpeidai chef's table featuring Kakuland, short NK. A young team, which sometimes seems to be a little disorganized, but churns out great food. Breaking consciencelessly the rule book in taking old dishes and reinterpreting them by adding unusual ingredients. Some of it creates very tasty dishes, like the combination of Junsai and caviar. Or the unavoidable summer fish Ayu, mixed into the rice dish (after being deboned) which is more like a risotto than the usual Japanese rice. Genius.
I remain astonished by the ability of Ishikawa san to find and nurture talent.
8 / 10
