Kagurazaka Ishikawa Tokyo

I had my first visit to Kagurazaka Ishikawa, a renowned restaurant representing Kagurazaka!While casually browsing the Omakase options, I noticed a red mark indicating available seats, so I clicked to reserve a spot. Since it was a day with no prior plans, I clicked again to book a lunch seat on a Saturday at the counter… and somehow, I managed to make a reservation! What luck!This restaurant earned two Michelin stars in the 2008 edition of a certain guidebook that first covered only eight central districts of Tokyo, but since 2009, it has consistently held three stars for 18 years up to the latest 2026 edition. It has also maintained a SILVER award from Tabelog since its inception in 2017.What’s remarkable about Ishikawa-san is not just his own restaurant, but also the high acclaim received by his protégés, including Koizumi-san’s Torakushi, Hasu San-shichi, Hato, NK, and Guchoku ni… all of which have become highly sought-after establishments. Moreover, they span various cuisines beyond Japanese, including sushi, French, and Italian.The location is a black-walled restaurant on a side street just before Zenkoku-ji as you walk up from Iidabashi to Kagurazaka. It might actually be closer from Ushigome-Kagurazaka Station on the Toei Oedo Line.Now, let’s see what the Omakase course at Kagurazaka Ishikawa has to offer.- Steamed Abalone from Sado Served on freshly steamed glutinous rice. Starting off with rice! And abalone! According to the seller, it’s the best glutinous rice in Japan. Indeed, the rice is delicious, and the abalone is cut thick to retain its texture.Next up was supposed to be sweetfish, but there was a mishap when one of the apprentices dropped the sweetfish from the plate onto the counter, so they had to grill a new one. In the meantime…- Karasumi Beautifully colored karasumi. It has a sticky texture with a rich flavor, and the saltiness is mild and delicious! Perfect for pairing with sake.- Natural Sweetfish from the Wara River in Gifu Prefecture Served with a choice of wasabi or vinegar. The fish is grilled to perfection, with the head, tail, and backbone removed, making it tender and delicious. As it’s grilled with salt, it’s tasty enough on its own, just as they say. The bitterness of the innards is delightful!- Crispy Sweetfish Head, Tail, and Backbone I’ve had this before, but this time it’s fried to a light crispness, making it the best I’ve ever had!- Soft-Shelled Turtle Broth The soup base features turnips from Noheji, Aomori Prefecture. The turtle broth is delicious! Combined with the soft-cooked turnips, it’s simply irresistible!- Sashimi - Meichidai - Sea Urchin, Octopus The Meichidai can be enjoyed with wasabi and salt or soy sauce. The sea urchin and octopus are delicious on their own. I often have Meichidai lately, and it’s rich and tasty. The sea urchin is also rich and truly doesn’t need any seasoning. Sweet and delicious! The octopus is almost raw, with only the suckers cooked. It’s incredibly tasty! - Katsuo from Kesennuma Served with plenty of ginger soy sauce and garnishes. The katsuo itself is delicious, but I think it might have been better with the raw onion from the previous restaurant.- Grilled Anago with Shuto Served with grated daikon soaked in broth. The top is Kagura Nanban. This is genuine anago. When cooked, the shuto becomes liquid, which they pour over while grilling. The firm flesh is full of flavor! This is wonderful!- Oysters from Senpo-shi with Hokkaido’s Turban Shell and Steamed Sea Urchin Topped with citrus jelly. These oysters are delicious! The combination with steamed sea urchin is great! The crunchy turban shell is also tasty.- Kiji (Pheasant) and Mitoyo Eggplant This kiji is also firm and delicious. The eggplant is so tender!- Cold Somen Noodles Served with hamo and grated turnip, topped with mock tobiko. This way of eating somen is fantastic! Exquisite!! But the mock tobiko is more expensive than real tobiko.- Meal - Freshly cooked rice - Tokishirazu - Tamago Toji with Tanba Black Chicken - Shiso Ume Mixed with Man-gaji Pepper - Pickles (thinned melon, kombu, nagaimo) - Red Miso Soup (with water cloud from Itoigawa) The rice is sourced from a yearly contract with a friend of the chef from Niigata, his hometown. The accompaniments, including the rare Tokishirazu and Tanba black chicken, are delicious, but I never expected the combination of Man-gaji pepper, plum, and sesame to be this good! It pairs perfectly with the rice. - I had a second helping of rice! Enjoyed it as TKG (Tamago Kake Gohan).- Delicious Melon and Pear Please start with the pear. The leaves on top are not edible.- Black Sugar Agar Topped with yuzu zest and served with coconut milk. I thought it was water yokan, but it turned out to be black sugar agar! Once I tasted it, it was indeed black sugar! This is great! Delicious!With numerous high accolades and dishes from a master chef who has produced many renowned restaurants, it truly lived up to its reputation. It was incredibly delicious.Actually, I dozed off on the train and missed my stop, arriving a minute or two late for the 12:00 start. It seemed like the other groups had already begun. There were only three groups of six at the counter, but it appeared that the first two groups were served different dishes, indicating a style where they progress with the dishes as they are ready. There are several private rooms in the back, but the chef at the counter, the kitchen staff, and the private room attendants were constantly communicating, monitoring each customer’s progress, and serving the dishes, which was impressive.Also, it seems that aside from cutting the sashimi, Chef Ishikawa mainly leaves the kitchen work to his apprentices. He occasionally checks in, but it seems he mostly just tastes the dishes without getting involved too much. Of course, the menu changes with the seasons, but that’s why the apprentices he trained are thriving so well. It was also lovely to see him step in when things were stagnant.By the way, I heard that a new restaurant called "Umi to No" will open around September 7th. It will be located on the fourth floor of the building in Kagurazaka that previously housed "Hasu" and "Guchoku ni." I’ve already made a reservation and can’t wait to visit! Less

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. Less

I visited after 7 years, the last time being before the pandemic. I had made reservations during COVID, but they were canceled due to the state of emergency. Ishikawa-san looked a bit older, but he was in great spirits. Even in the way he poured the beer, he encouraged his apprentices. This was part of his performance, likely filled with jokes for the customers. Every dish was perfect. I missed having meat, but I was so satisfied that I forgot about it.● Abalone served on sticky rice ● Sweetfish with the bones removed ● Fried sweetfish heads and bones The crispiness provided a wonderful texture. ● Turnip in soft-shelled turtle broth ● Sea bream ● Octopus (from Akashi) and sea urchin (from Yoichi) ● Bonito ● Hon-ara served with shuto It was sweet and delicious. ● Rock oysters, whelks, and sea urchin with jelly ● Sake-steamed grouper with eggplant from Kagawa Myoga and green onions ● Somen noodles Grated turnip Grilled eel skin ○ Rice Pickles, salmon, scrambled eggs, and green peppers with dried shrimp The white rice was perfectly cooked, providing an excellent texture. ● Delicious pears and melons. Less

Nestled in a back alley of Kagurazaka, the renowned Japanese restaurant "Kagurazaka Ishikawa" offers a luxurious experience with meticulously prepared dishes made from seasonal ingredients.From the very first dish, everything was beautifully presented, but the standout was the soba topped generously with caviar. The delicate flavor of the soba combined perfectly with the saltiness of the caviar, creating a simple yet incredibly indulgent plate.✨The grilled dishes and small bowls were all crafted with care, allowing us to truly enjoy the flavors of the dashi and ingredients, rather than just flashy presentations.Finally, we were served a traditional meal with rice, miso soup, and side dishes. The rice was so delicious that I had to ask for a second helping! When even the closing dishes are this delightful, it elevates the overall satisfaction! Every dish was delicious, and it truly lived up to its reputation as a famous establishment.It was a great meal!✨ Less

That's true.Difficult-to-reserve restaurants often rely on the reservation slots of others.There are a few places that I wouldn't want to go to, even if invited, but Kagurazaka Ishikawa is definitely a place I want to visit.I would make an effort to clear my schedule for it.Personally, what I appreciate about high-end restaurants that are hard to book is their consistent quality, combined with a sense of playfulness, unexpected surprises, and new discoveries that bring joy.If either of these elements is lacking, it can be a challenge to choose who to bring along. Less

I visited on a summer afternoon and sat at the counter.Overall, the restaurant does not rely on flashy presentations; instead, it showcases the beauty of dashi, the cooking of fish, and the handling of seasonal vegetables, all of which are very stable and reflect the fundamentals of Japanese cuisine. There were no significant flaws in any of the dishes, and the course had a high level of completion.The meal began gently with abalone and glutinous rice. The thickly cut abalone paired with the rice made for a pleasant start, with a delightful combination of textures.Next, the natural sweetfish from the Wara River in Gifu was impressive. The head and tail were removed, and the fish was grilled to a fluffy finish, while the bones and head were prepared separately for a crispy texture. This dish allowed for enjoyment of both the tender flesh and the crunchy bones, with a small amount of wasabi vinegar provided for personal preference. It was a dish that allowed the flavor of the sweetfish to shine through.The soft-shelled turtle and summer turnip from Noheji in Aomori had a particularly pleasing dashi. While many dishes featuring soft-shelled turtle emphasize its strength, this one was clear, delicate, and very refined, pairing well with the juiciness of the summer turnip.The sashimi included sea bream from Akashi, octopus, and sea urchin. Among these, the sweetness of the sea urchin stood out and left a lasting impression.The summer bonito was lightly dipped in ginger soy sauce and served with condiments like myoga and onion. It was interesting to note that adding the condiments to the soy sauce first could make them too salty, so they were instead placed on the bonito before dipping. The dish was also presented in a striking dish shaped like a catfish.Particularly noteworthy was the nodoguro (blackthroat seaperch) from Akita. Served with golden needle flowers and daikon radish soaked in dashi, the strong umami of the nodoguro was clearly evident. It was a type that expanded in flavor with each bite, rather than relying solely on fat, making it one of the highlights of the day.The steamed azuki grouper and Mitoyo eggplant from Kagawa were also excellent. The dish allowed for a simple appreciation of the fish's tenderness and the moisture-rich Mitoyo eggplant, maintaining a natural balance between the dashi and the ingredients.In the latter part of the meal, the lotus root somen, turnip, eel, and Oscietra caviar left a good impression. The lotus root somen was prepared like a mixed noodle dish, layered with turnip cooked in dashi and grilled eel, topped with Oscietra caviar. The caviar was unpasteurized, resulting in a soft skin that did not overpower the delicate flavors of the eel and lotus root.The meal concluded with white rice accompanied by salmon, grilled to a rare finish, along with local chicken and egg, and a mix of Manjanji peppers with perilla, plum, and sesame. It was enjoyable to savor the white rice with multiple side dishes rather than just as a rice dish.For dessert, there were mango and melon, followed by a final sweet treat that I particularly enjoyed, ensuring a satisfying end to the meal.Not only the dishes but also Chef Ishikawa's bright personality left a strong impression. At the counter, he not only explained the dishes but also engaged in natural interactions with the staff, creating a relaxed atmosphere despite being a three-star restaurant. A soft ambiance flowed throughout the establishment.Rather than overwhelming with a single dish, every course was consistently delicious, with a stable accumulation of dashi, cooking techniques, and seasonal elements.The dishes that particularly stood out were the natural sweetfish, soft-shelled turtle with summer turnip, Akita nodoguro, lotus root somen with eel and caviar, and the final sweet treat. Less

I finally had the chance to visit a restaurant I had long wanted to try. It is a renowned establishment that has been selected as a 2026 Silver winner on Tabelog and one of the top 100 Japanese restaurants in Tokyo for 2025.Once I tasted the dishes, I felt it was a shame to simply describe them as "delicious." Each plate, crafted with seasonal ingredients, was delicate and seemed to have been meticulously designed to highlight not only the quality of the ingredients but also the broth, aroma, and texture.I requested a selection of Japanese sake to pair with the dishes. This allowed me to enjoy the sake in harmony with each course, making the impression of the sake change with every dish, and the pairing was simply outstanding. The experience of savoring both the food and the sake together enhanced the overall deliciousness.This is not just about the individual flavors of each dish, but rather enjoying the entire course as a cohesive experience of Japanese cuisine.The satisfaction exceeded my high expectations from finally being able to visit, and I definitely want to return in a different season to experience this special place again. Less

I was fortunate enough to visit the highly sought-after Japanese restaurant, Kagurazaka Ishikawa. It had been a while since I was in Kagurazaka, and just walking around felt like a delightful sightseeing experience that lifted my spirits. The ambiance of the restaurant perfectly matched the charm of the neighborhood, making it a truly lovely place.The dishes featured seasonal ingredients and rare delicacies, and I couldn't help but feel that such exquisite flavors are hard to come by elsewhere. I enjoyed a variety of drinks that paired wonderfully with the food, leaving me completely satisfied.Above all, the service was exceptional. Watching the interactions between the head chef and the staff was enjoyable, and I felt relaxed throughout my time there, making it a perfect experience. Less

I visited in July.Kagurazaka Ishikawa is known as a difficult-to-book restaurant, and I was finally able to fulfill my long-held wish to dine here.This time, I enjoyed my meal in a private room, which had a calm and traditional Japanese decor, creating a comfortable atmosphere where I could savor the dishes without worrying about my surroundings. The quiet and refined ambiance allowed me to focus entirely on the meal.What particularly impressed me that day was the sashimi and the comparison tasting of red sea urchin and Hokkaido purple sea urchin.The sashimi was not only fresh but also showcased meticulous knife work and temperature control, allowing me to fully appreciate the natural flavors of each piece.The red sea urchin and Hokkaido purple sea urchin were especially memorable. The red sea urchin had a rich sweetness and deep umami, while the purple sea urchin offered a refined and delicate sweetness without any off-flavors. I was amazed at how distinct the flavors could be even among the same type of sea urchin, making it a luxurious experience that could only be enjoyed through comparison.Each dish reflected the Japanese culinary philosophy of "bringing out the best in the ingredients." There was no unnecessary embellishment; each ingredient's charm was maximized, and I could feel the careful craftsmanship in every plate. Rather than relying on flashy presentation, the depth of Japanese cuisine became more apparent as I continued to eat.The Japanese sake served with the meal was also excellent, featuring Nabeshima, Jikon, and Aramasa, each enjoyed in its prime condition. Each sake harmonized beautifully with the dishes, creating an unforgettable experience for sake lovers.The service was exceptionally pleasant, combining proper service with a natural friendliness that allowed me to relax throughout my visit. The attention to detail was remarkable, making me feel that the entire restaurant was dedicated to creating a special experience, not just the food.The harmony of the cuisine, atmosphere, and service was at a high level, and I understood why it is so difficult to secure a reservation.If given the chance, I would love to return. Less

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. Less

I visited Kagurazaka Ishikawa, the flagship of the Ishikawa group, for the first time.The flow of the dishes, which respect the ingredients without overdoing anything, created a pleasant dining experience that encompassed not just the food but also the time and space.■ LocationLocated behind Bishamonten in Kagurazaka, the entrance, characterized by a calm black design, leads into an atmosphere that feels slightly detached from everyday life.■ CuisineOn this day, I enjoyed seasonal summer ingredients such as hamo (pike eel) from Amakusa, young sweetfish from the Tenryu River, and a clear soup with yamato clams.The sashimi included red sea urchin, purple sea urchin, Akashi sea bream, and octopus. The distinct sweetness and aftertaste differences between the red and purple sea urchins left a lasting impression during the tasting. The Akashi sea bream and octopus were beautifully presented, showcasing quality over flamboyance.Following that, the combinations of winter melon with Tanba chicken and junsei from Akita were all natural pairings. The way the dashi, temperature, and texture were harmonized quietly reflected the elegance typical of Ishikawa.Towards the end, the somen noodles made with fresh sesame were rich yet not heavy, serving to balance the meal.The finale was a clay pot rice dish brought out by Chef Ishikawa himself. The freshly cooked rice was delicious on its own, and it was enjoyable until the end with accompaniments like shirasu (whitebait), pickles, bonito, and squid.The dessert was simple, leaving a lingering impression with fruits and kuzukiri (starch noodles).■ Service, Atmosphere, and ClienteleThe restaurant has an air of formality, yet it does not feel overly tense.Thanks to Chef Ishikawa's cheerful personality, the atmosphere naturally becomes more relaxed. The closeness between the chefs and the guests creates an impression that the entire restaurant is crafting a shared experience rather than just serving high-end Japanese cuisine.The clientele mainly consists of calm adults. It is suitable for anniversaries and business meetings, but it is also a place where one can leisurely enjoy Japanese cuisine with fellow enthusiasts.■ Overall ImpressionAfter the meal, when I asked Chef Ishikawa for my next reservation, he seemed to have looked at my history with the Ishikawa group and said with a smile, "You have contributed quite a bit to the group. Why haven’t you visited us until now?"I was genuinely pleased with this first visit, as it opened up opportunities for me to continue visiting Ishikawa in the future. Less

Nestled in a back alley of Kagurazaka, the renowned Japanese restaurant "Kagurazaka Ishikawa" is led by Chef Hideki Ishikawa. After establishing his own business in 2003, he opened this restaurant in 2008. True to the words displayed on the official website, "Clear flavors, clear air, clear heart," both the cuisine and the ambiance quietly align with your senses.This Michelin three-star establishment carries a certain tension typical of high-end Japanese cuisine, yet once you taste the dishes, you realize they showcase a subtle beauty through the handling of ingredients, dashi, cooking techniques, and seasoning, rather than ostentatious flair.The meal began with gently grilled Amakusa conger eel served with rice and sea cucumber roe. The eel was fragrant and tender, harmonizing beautifully with the mild sweetness of the rice and the deep umami of the sea cucumber roe. Instead of overwhelming you from the start, it smoothly guides your palate into the flow of the meal. It’s quiet yet leaves a lasting impression.Next came the young sweetfish from the Tenryu River. The fish's flavor gradually unfolds, with a delightful balance of bitterness and aroma complemented by the umami of the accompanying ingredients. It skillfully retains the freshness typical of young sweetfish without being overly light.The soup featured the famous clams from Kuwana. The dashi was gentle, yet as you sip, a robust umami gradually emerges. The clams spread their flavor on the tongue, while the melon provides a refreshing contrast. This bowl was mild yet left a strong aftertaste.The sashimi included Meita flounder, purple sea urchin, and red sea urchin. The Meita flounder offered a rich, deep flavor that became more pronounced with each bite. The purple sea urchin had a clear sweetness and pure umami, while the red sea urchin was creamier and more expansive in flavor. It was a delightful dish that clearly showcased the differences in sea urchin.The grilled fish was cooked to a perfect medium-rare. This was particularly impressive, as it retained a moist texture close to raw, while the cooking brought forth its aroma and umami. The seasoning was spot on, beautifully highlighting the sweetness of the fat and the umami of the flesh. A simple yet refined dish.The Kamo eggplant from Kyoto was prepared as if steamed with salt. It was juicy and sweet, with a melting texture. A gentle hint of ginger added a nice accent, keeping it from being too heavy while beautifully balancing the juiciness. This is a prime example of how Japanese cuisine can elevate the natural sweetness and moisture of eggplant.The combination of Tanba black chicken, caviar, and winter melon was also memorable. The chicken had a deep umami that intensified with each bite. The saltiness and flavor of the caviar paired well with the dashi infused in the winter melon. Instead of clashing, the strength of the chicken and the caviar created a harmonious contrast.The simmered dish featured junsai (water shield), hon-ara (a type of fish), and Kuze eggplant. The hon-ara delivered a gentle umami, while the Kuze eggplant had a firm texture that absorbed the dashi beautifully, making it a personal favorite. The smooth texture of the junsai added a refreshing touch.The sesame somen noodles served as a palate cleanser. They were creamy yet refreshing, with a lingering sesame flavor that was light and not heavy. This transition within the course was very pleasant.Then came the rice. It consisted of Niigata Koshihikari rice, steamed with bonito, chirimenjako (tiny dried sardines), and small squid, accompanied by shirasu oroshi (grated daikon with baby sardines), salted kelp, clam miso soup, and pickles. The small squid had a delightful bitterness that paired perfectly with the white rice. The clam miso soup was comforting and soothing. The rice at Ishikawa has a power that makes you think, "This is how Japanese cuisine should conclude."For dessert, we had melon and watermelon. The watermelon was likely the golden variety from Kumamoto, bursting with sweetness, especially the watermelon, which had a rich sweetness reminiscent of grapes. Finally, we enjoyed black sesame agar jelly with coconut milk. The jelly had a subtle sweetness, beautifully complemented by the creaminess of the coconut milk.Overall, the cuisine at Ishikawa features gentle dashi, delicate seasoning, precise cooking of ingredients, and a seamless transition between cool and warm elements. This accumulation of flavors takes you to a profound place without you even realizing it.Rather than the tension one might expect from a Michelin three-star title, the experience is more natural and deeply fulfilling. It’s a strength that resonates more than mere flamboyance. After finishing the meal, the memories of the dashi, rice, and soup linger on. That, I believe, is the true charm of Ishikawa. Less

Tokyo Cuisine June 16, 2026 (Tuesday) 19:45 Tabelog 4.37 2026 SILVER 2025 Top 100 Restaurants 2026 Michelin ☆☆☆ 2025 Go-E-Mi-yo 4 Tock Last night's dinner was here! It was my first visit in four months. The menu consists of an Omakase course only. < Menu > 1. Steamed Hamo (pike eel) Lightly grilled on the skin side, served over rice with konoko (young hamo) in between. 2. Tempura of Young Ayu (sweetfish) from Tenryu River Served with a sauce made from Hokkaido wasabi. 3. Clear Soup with Yamato Clam from Kuwana 4. Meita Sole from Akashi Served with salt and sudachi or soy sauce and wasabi. 5. Two Types of Purple Sea Urchin Left: from Kitakyushu, Right: from Rebun. 6. Grilled Tokishirazu (young salmon) Served with sansho (Japanese pepper) and grated daikon. 7. Grilled Lotus Root 8. Chilled Tanba Black Chicken Served with winter melon that has been cooked and broken down, topped with "Oshetra," a soft-skinned imitation of tobiko (fish roe) that has not been pasteurized. 9. Clear Soup with Hon-Ara (sea bream) from Akita Contains water shield and new onion. 10. Cold Somen Noodles with Sesame Sauce Made with unroasted sesame. 11. Freshly Cooked Rice from Niigata Made with Koshihikari rice in a clay pot. 12. Marinated Bonito 13. Small Squid 14. Grated Daikon with Baby Sardines 15. Miso Soup 16. Pickles 17. Delicious Melon and Sweet Watermelon 18. Agar Jelly with Black Syrup Served over coconut milk sauce. Everything from start to finish was delicious this time as well. Less