NK (New Wonderful Companions feat. Kakuland) Tokyo

Weekdays at 9 PM.This is my first visit since the relocation.I feel like I made a reservation a long time ago before the move.Every time I come here, I end up choosing the pairing option.Although classified as Japanese cuisine, it could be described as innovative.It has elements reminiscent of Chinese, French, Italian, and even Spanish cuisine.You can enjoy unique dishes and flavors that are characteristic of Kakuland.These are what I call additive dishes.Of course, this doesn’t mean they are overly rich or salty; rather, you can truly savor the deliciousness that comes from the combinations. Each dish is something you can only find here.However, when you choose the pairing, you inevitably end up drinking a lot of wine, for better or worse. If you finish your glass quickly, they automatically refill it...As someone who isn’t very strong with alcohol, I always end up quite tipsy.This time, I got so drunk that I forgot to make a reservation for the taxi because I wanted to get home quickly due to feeling sleepy...It’s hard to get a reservation here. Less

This popular restaurant from the "Ishikawa" group offers innovative Japanese cuisine.I have been visiting seasonally since it opened, but it has become increasingly difficult to make reservations over the years, making it a rare treat that I now enjoy only twice a year.This time, it was the season for sweetfish.With new menu items introduced, the hospitality was more heartfelt than ever. Each time I experience the high quality of the dishes and the thoughtful attention to detail, I am reminded of this restaurant's charm.Although my next reservation is a bit far off, I eagerly look forward to my next visit.It was a great meal. Less

In Kagurazaka, there is a restaurant that serves exceptionally creative dishes. Opened in August 2020, 'NK (New Wonderful Companions feat. Kakuland)' is part of the Ishikawa Group, which includes the Michelin three-star restaurant 'Kagurazaka Ishikawa.' In February 2026, it relocated from its previous location in 5-chome to its current spot in 6-chome. At the helm is Kento Kakutani, known as "Kakuland." His journey began when he attended a lecture by Ishikawa Hideki, the owner of 'Kagurazaka Ishikawa,' during his culinary school days. He joined the group and gained experience at establishments like 'Torahiro' and 'Ren San Shichi,' followed by training at the French restaurant 'L'Ambre,' serving as sous-chef at 'NANPEIDAI,' working in the kitchen of 'Ishikawa,' and even helping to launch 'Hato.' His career, which spans Japanese cuisine and crosses into Western and sushi realms, directly informs the free-spirited cooking he presents today.The name "Kakuland" perfectly encapsulates the restaurant's individuality. Encouraged by Ishikawa to cook freely without constraints, Kakutani creates a unique world that transcends the boundaries of Japanese, Western, and Chinese cuisines. The restaurant's name evolved from the original "Nanpeidai Chef's Table featuring Kakuland" to the current "New Wonderful Companions feat. Kakuland." While retaining the initials N and K, the name shifted from a geographical reference to one that highlights Kakutani and his companions as the stars. Through both the relocation and renaming, the restaurant's identity is gradually being refreshed.The "Aomori Prefecture Spear Squid Soup" serves as a strong introduction to the course. Despite its clear appearance, the moment you taste it, the aroma of the spear squid rises distinctly. The umami is straightforward, with the fragrance of sansho pepper providing a sharp finish. Instead of starting with a flashy dish, it cleverly captures your appetite with the strength of the dashi. Following this, the "Winter Melon, Water Shield, and Caviar" transports you to a summery scene. The juiciness of the cooked winter melon, the refreshing zing of ginger, the slippery texture of the water shield, and the saltiness and richness of the caviar come together beautifully. Even with the combination of winter melon and ginger, the addition of caviar does not feel out of place, creating a clear profile amidst the subtle flavors.The "Fried Clams" burst with the sweet umami of the clams amidst the fragrant batter. Layered with clam dashi sauce, the freshness of the snow peas and the acidity of the whole grain mustard lighten the aftertaste. This combination is exceptional. Next, the "Shark Fin and Shiitake Mushrooms" features the roasted aroma and chewy texture of the shark fin paired with a rich bone broth. The broth, infused with the umami of the shiitake mushrooms, is sharpened by pepper, yet the strength of the broth remains the standout feature. It’s so flavorful that you could easily eat several bowls of rice with it.The "Horse Mackerel Soba" hides the fish beneath delicate, thin soba noodles, paired with a seaweed sauce and plenty of fresh ginger. When mixed well, the richness of the horse mackerel, the oceanic aroma of the seaweed, and the spiciness of the ginger blend seamlessly, with olive oil tying everything together smoothly. The dish presents a Japanese aesthetic with a hint of Western nuance, finishing with a refreshing ginger aftertaste. The following "Spanish Mackerel" is prepared with grilled eggplant, marinated plum, Managatsuboshi peppers, and anchovies, interpreting Spanish cuisine through a Japanese lens. Each ingredient has a strong profile, yet when combined with the sweetness of the Spanish mackerel, it harmonizes perfectly. The acidity of the plum and the saltiness of the anchovies are exquisite, making it a borderless dish characteristic of Kakuland.The "Hida Beef Grilled Over Firewood" is so tender that you feel you could eat it without teeth. The meat, infused with the aroma of firewood, is complemented by a rich sesame sauce and refreshing garnishes, creating a delightful balance of flavors. Next, the "Whale Ramen" left a particularly strong impression this time. Using dried whale fat to create the broth is an intriguing approach, with the clear salty soup gradually revealing the umami and richness from the whale. It’s delicious. You might forget that it’s just part of the course and want to drink every last drop of the soup.The "Sweetfish Cream Risotto" is made with rice cooked in fresh cream, absorbing the umami of the sweetfish. Adding the roasted head and tail as a fragrant topping creates a delightful texture and aroma, preventing the dish from becoming overly creamy. This clever touch is brilliant, keeping it rich yet never monotonous. The following "Seafood Curry" is light and flavorful, built on the umami from various seafood without using butter. The spices blend beautifully with the seafood's umami, making it surprisingly easy to enjoy as a closing dish. You might find yourself reaching for another bowl.The "Watermelon" features juicy fruit paired with a salty jelly in a simple composition. The familiar relationship of salt with watermelon is transformed into a jelly, enhancing the sweetness distinctly. The next dish, "Yogurt Ice Cream," combines the acidity and slight bitterness of grapefruit with the refreshing quality of yogurt, rounded out with honey infused with vanilla. The long course concludes with a refreshing finish of acidity and bitterness.Looking back, from caviar to shark fin, anchovies, fresh cream, ramen, and curry, the ingredients and techniques are remarkably free. Yet, it never feels scattered, likely because Kakutani's sense of Japanese cuisine is firmly rooted within him. He skillfully incorporates elements from around the world, ultimately landing on a satisfying "delicious." The range and enjoyment of this experience truly embody the name "Kakuland." The excitement of not knowing what will come next is part of the charm of this restaurant. It was a great meal. Less

Nearest Station: 10-minute walk from Iidabashi StationTotal Amount: JPY 58,000Innovative dishes from the Ishikawa Group.After missing my last visit due to health issues, I returned for the first time in six months.Once again, I was delighted by the unique dishes that can only be enjoyed here! (^O^)- Aomori Prefecture Spear Squid Soup → The aroma of the spear squid is incredible!!! Every time, this first dish captures my heart and stomach.- Simmered Winter Melon with Ginger Sauce, Junsai, and Caviar. Refreshing and perfect for summer!! The combination of winter melon and ginger is excellent.- Fried Clams with Clam Broth Sauce and Snow Pea Mustard. The clams are sweet and delicious!- Grilled Shark Fin with Shiitake Mushrooms → Adding grilled shiitake mushrooms to the beef bone broth creates an explosion of flavor!! The soup was so good that I could hardly eat the ingredients, haha. I always look forward to the grilled shark fin! (*≧∀≦*)- Soba with Horse Mackerel under Nori Sauce. Mix well with plenty of chopped ginger before eating.- Swordfish with Grilled Eggplant and Pickled Plum, with Horse Mackerel topped with Manganji Pepper and Anchovy. → Each ingredient has a strong flavor, but they balance perfectly with the swordfish. The swordfish is sweet and delicious!!- Hida Beef Grilled over Wood Fire, with Burdock Braised in Broth and Sesame Sauce. → The meat is so tender that you don’t even need teeth. The burdock adds a nice presence.- Whale Ramen → My first experience with whale ramen. The broth is delicious!!- Sweetfish Cream Risotto → It’s tasty, but I wonder where the sweetfish went? Haha.- Fish Curry without Butter → The curry made with the flavors of anago, sole, gurnard, and rockfish is light and so good that I could eat several bowls. I had two bowls this time!♪- Watermelon with Salt Jelly - Yogurt Ice Cream with Vanilla Beans and Grapefruit Once again, everything was absolutely fantastic!! These are dishes you can only taste here. Spending time at the counter chatting with Mr. Kakutani, who has started growing his hair out, is truly special. I plan to come back at least once more this year! Less

I visited after the relocation for the first time!As always, the creative dishes are both interesting and delicious.Kakurando WORLD is in full swing.There are no flaws in the food, atmosphere, service, or hospitality.I wonder if the prices have gone up a bit??It was delicious.Thank you for the great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

On this day, I visited the relocated NK for the first time since their move! I've always thought this place was genius, with its many creative dishes, all of which are delicious—it's truly a unique restaurant. (*´∀`)The new location feels even more stylish in a new building. It’s beautiful and lovely. I hesitated a bit, wondering if I was really supposed to enter, but I went in anyway. (laughs)Since it was my first time there, I was a bit unsure if I was in the right place, but I eventually found my way. (laughs)The number of seats seemed similar to the previous location.The flow of the dishes remained unchanged since before the move, and they were as delicious as ever! (*´∀`) Each dish is distinctive, packed with flavor, and a joy to eat. The conversation was just as entertaining as always—this place is fantastic! _(:3 ｣∠)_I enjoyed some non-alcoholic drinks at NK after a while, and it allowed me to focus more on the food, which was a nice change.The shark fin dish and the fish were exceptionally delicious! (*´∀`)The finale was also highly satisfying, which was great. It was a wonderful meal! Reservation method: I made a reservation during my previous visit. Course price: I’m not sure! (laughs) Duration of stay: About 2 hours Reservation difficulty: Hard for new customers Order: Sparkling water and such Total bill: JPY 54,450 Less

20260718 Kagurazaka NKFirst visit: JPY 55,600While I question whether this can be called Japanese cuisine, it was incredibly delicious!The dishes were exquisite.The shark fin and tenderloin were particularly good.The sweetfish rice was also tasty; I definitely overindulged! Haha.It was a great meal.Aomori, spear squid brothFried sweetfish from Oita, with new ginger and tomato sauceClams, junsai, and edible rootsGrilled shark fin and shiitake mushrooms, Nagoya Cochin chicken in a rich soup, Cambodian pepperWhite shrimp somen with caviarChiba, knife fish, with Manganji pepper and anchovy, marinated grilled eggplant with whole grain mustardGrilled beef tenderloin roll, winter melon, and myogaNagasuku whale broth ramenSweetfish rice from the Wara River in Gifu, creamy like risottoFish curry, a classicSweetfish rice with fish curryWatermelon from Tottori with salt jellyHerbal tea and herbal honeyVanilla ice cream with Amazon cacao. Less

It's been a while since my last visit to NK.This was my first time after the relocation, and it's just a 2-minute walk from the station, located in the charming Okakuzaka area.The dishes truly capture the essence of summer.Everything was so delicious that I can only describe it with words like "delicious" and "beautiful."I was delighted to have a curry without spice, remembering that I’m not a fan of spicy food!I always have a wonderful time here, and it makes me really happy.I’m looking forward to my next visit. It’s a joy to have seasonal delights to look forward to.This time's menu included:- Aomori Prefecture Spear Squid Soup- Sweet Sea Bream from Oita with New Ginger and Tomato Sauce- Clams from Mie Prefecture with Junsai and Yuzu Aroma- Shark Fin and Fresh Shiitake Mushrooms from Chita, Aichi Prefecture- White Shrimp and Caviar Somen with Salted Kombu and Olive Oil- Swordfish and Eggplant with Manjanji Pepper and Anchovy- Grilled Beef Tenderloin Wrapped with Winter Melon and Myoga- Whale Salt Ramen- Clay Pot Rice with Sweetfish Cooked in Cream (Risotto)- Watermelon Salt Jelly- Vanilla Ice Cream with Amazonian Natural Cacao Nibs Less

I was told by a senior colleague that this was the most impressive restaurant they had ever visited. Finally, I was able to make a reservation and experience it for myself!As my colleague mentioned, each dish exceeded our expectations, creating wonderful memories for my husband and me.The pairings were excellent, allowing us to fully enjoy the meal.The ambiance, the food, and the service were all impeccable. This is definitely a restaurant I want to visit again.I would love to come here when I want to spend precious time with someone special.Thank you for a truly wonderful experience. Less

This was my second visit in two years, and everything exceeded my expectations.Japanese cuisine is like mixed martial arts. While it’s said to be different from sushi and tempura, it has a creativity reminiscent of French cuisine, making it truly enjoyable to eat.The only downside was some of the customers who were a bit disappointing.The chef pays attention to the pace of the diners when serving the dishes, but there was a group that kept taking smoke breaks.The chef even mentioned it, as it disrupts the timing of the courses when people keep getting up. It made me realize that having good dining etiquette is important for everyone.I will definitely come back. Less

I had the opportunity to attend a private event at NK Kagurazaka, one of the renowned restaurants in the Ishikawa group, with my mother.The atmosphere inside was pleasantly tense yet warm, creating a comfortable space where we could enjoy ourselves without feeling too formal.Each dish was incredibly creative, yet there was a nostalgic quality to the flavors that made them feel familiar.While I was surprised by the new discoveries, there was also a comforting gentleness that drew me deeper into the charm of this restaurant with every bite.As I usually don’t eat much, I requested smaller portions in advance, and they kindly accommodated my request, adjusting each dish to the perfect size.Such attentive service was wonderful, allowing me to enjoy the meal without feeling overwhelmed.One dish that particularly stood out was the shark fin.It was rich yet not heavy, with a flavor that gradually spread across the palate—truly exquisite.I found myself wanting to savor every last drop; it was an unforgettable dish.Additionally, the somen with caviar and white shrimp was fantastic.Despite using luxurious ingredients, it was not at all overwhelming; each component harmonized beautifully, and I was moved by the delicate flavors.Another memorable dish was the somen made with whale broth.It was a taste I had never experienced before, with remarkable depth and a comforting, gentle flavor that seeped into my body.It made me realize just how vast the world of dashi can be, providing me with a new discovery.The dishes featuring sweetfish and seasonal vegetables were also beautifully presented and full of creativity.At first glance, the dishes seemed to be free-spirited in their concept, yet beneath it all, you could feel the solid techniques of Japanese cuisine and the elegance characteristic of the Ishikawa group.The bite-sized curry rice that concluded the meal was also very impressive.Though it was a small dish, it packed an astonishing amount of satisfaction, with the perfectly cooked rice and curry pairing wonderfully, bringing a smile to my face with its deliciousness.Moreover, they adjusted the portion of the mixed rice, allowing me to enjoy just the right amount.I was delighted that I could enjoy the entire course comfortably without feeling overly full.The panna cotta and rich vanilla ice cream for dessert had a relatively strong sweetness, providing ample satisfaction as a conclusion to the meal.After eating, a gentle aftertaste lingered, leaving me with a naturally happy feeling.While many restaurants today pursue originality, I felt that the dishes at NK Kagurazaka coexist not only with "surprise" but also with "comfort" and "nostalgia."Perhaps that’s why each dish remains in my heart.This wonderful restaurant, filled with a sense of playfulness while showcasing the skills and elegance unique to the Ishikawa group, truly aims to delight its diners.If given the chance, I would love to return in a different season. Less

I visited the reservation-challenging restaurant "NK" in Kagurazaka.I've been coming here since it opened, and this was my approximately 30th visit. It's one of my favorite spots in the Ishikawa group.The quality of the dishes remains consistently high, and I always have a great time. The restaurant offers a free-spirited approach that transcends traditional Japanese cuisine, resulting in many memorable dishes.Additionally, despite being a high-class establishment, the relaxed atmosphere is a major draw. I believe the overall experience, including the ambiance, contributes significantly to the satisfaction.Prices have been rising year by year, and currently, a course with pairing costs around JPY 70,000 per person. Even so, it’s one of the few places I want to keep returning to.I look forward to my next visit in September.【Rating】Taste: 4.8Comfort: 4.7Cost Performance: 3.5Reservation Difficulty: 1.5【Overall Review】The high quality of the dishes, combined with the enjoyable atmosphere at this price point, makes it a standout. Even after 30 visits, I still look forward to the next one. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a memo for the restaurants I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Japanese Cuisine TOKYO Top 100 2025 ◆Crowd Level◆ Difficult to make reservations ◆Parking◆ None ◆Duration of Stay◆ About 3 hours ◆Cuisine◆ Dinner Course ◆Comment◆ This is a restaurant from the Ishikawa group. I recently relocated, but this was my first visit. The service was excellent, and I had a wonderful time.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Points are added or deducted based on factors like cost performance, customer service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you reading until the end. I hope this helps you in choosing a restaurant. Less

I visited the new location of NK for the first time. The atmosphere from the entrance outside builds excitement as you approach the entrance of the restaurant.The layout and ambiance inside haven’t changed much, but both the exterior and interior have been beautifully renovated.Chef Kakuya Kenta is not only personable and enjoyable to talk to, but his culinary skills are exceptional, leaving me impressed with every dish. The flavors of the ingredients shine through, and the cooking methods and combinations are innovative, resulting in wonderfully delicious dishes that always bring new discoveries.The hospitality from the chef and staff is outstanding, creating a very comfortable space. There is a great selection of delicious and hard-to-find alcoholic beverages, and they also provide excellent pairings with the food, which is fantastic!I always have a wonderful time enjoying the warm, homey atmosphere, along with the incredibly delicious food and drinks. I highly recommend this restaurant! Less

NK Kagurazaka1. Fuki no Tō Soup 2. Young Sweetfish from Tenryū River with Manganji Pepper Sauce 3. Kuwana Clam Salad with Yuzu 4. Sea Bream with Soft Roe Sauce and Grilled Shark Fin 5. Cold Somen Noodles with Caviar and Baby Shiso 6. Kujo Green Onion and Shaoxing Wine Bonito Broth with Kinmedai from Abashiri, served on a plate by Kenichi Takaguchi 7. Wood-fired Yamagata Beef with Myoga and Winter Melon, served with Wasabi 8. Salt Ramen with Whale Broth, featuring Finback Whale and Ginger 9. Sakura Masu and Asparagus Rice with Saffron 10. Fish Curry 11. Panna Cotta 12. Vanilla Ice Cream Truly exceptional! Less

I visited for the first time since the relocation. As always, each dish is meticulously crafted, showcasing unique flavors that are truly exceptional.Kakurando not only excels in its cuisine but also impresses with its attentive customer service.【Kyoto Kujo Yawata Natural Butterbur Soup】A gentle and refreshing start that builds anticipation.【New Potato Croquette】The potatoes have a hint of wood smoke, perfectly complemented by generous caviar.【Kuwana Clam and Natural Mountain Vegetables】The clams are tender and thick, cooked to perfection in a flavorful broth. Kakurando always amazes me with its shellfish dishes! ⭐️【Grilled Shark Fin with Akashi Sea Bream Soft Roe Soup】The fragrant shark fin paired with a rich soup is simply delicious! ⭐️【Tomato Somen】The somen has a rich flavor, enhanced with sesame oil and other ingredients, making it easy to eat in one bite! ⭐️【Sweetfish Marinated in Saikyo Miso, Butter Sautéed】An intricately prepared fish dish, and I absolutely love the classic cream sauce! ⭐️【Beef Grilled Over Wood Fire】Incredibly tender with a beautifully charred surface! ⭐️【Sakura Shrimp and White Miso Dan Dan Noodles】A gentle spiciness with complex richness makes this dish delightful! ⭐️【Firefly Squid and Seaweed Takikomi Rice】Using plump firefly squid, this soft and delicious rice has a risotto-like quality… ⭐️【Seafood Broth Curry】A classic dish with deep seafood flavors.【Panna Cotta with Amaretto Jelly】It feels like an elegant almond tofu, and it’s delicious.【Vanilla Ice Cream】 Less

A Japanese restaurant in Kagurazaka, still immensely popular after relocating, has seen its Tabelog rating soar. The cuisine is a creative take on traditional Japanese dishes, utilizing luxurious ingredients like caviar and tenderloin while incorporating seasonal mountain vegetables and seafood.On this occasion, I couldn't eat much due to my stomach's condition, but I definitely want to return for a second visit.**Menu:** ⚪︎ Fuki no Tō Dashi ⚪︎ Croquette of New Potatoes with Caviar ⚪︎ Kuwana Clam and Mountain Vegetable Salad ⚪︎ Hot Pot with Shark Fin and Sea Bream Soft Roe Sauce ⚪︎ Tomato Somen ⚪︎ Sweet Sea Bream with Saikyo Miso, White Butter, and White Asparagus ⚪︎ Yamagata Beef Tenderloin, Wood-Grilled with Wasabi ⚪︎ Sakura Shrimp White Tan Tan Noodles ⚪︎ Firefly Squid and Seaweed Rice ⚪︎ Fish Curry ⚪︎ Panna Cotta ⚪︎ Herbal Tea ⚪︎ Vanilla Ice Cream ⚪︎ Champagne ---Pairing--- ⚪︎ [White Wine] ⚪︎ [Japanese Sake] Ryuzuki ⚪︎ [White Wine] Australian White Wine ⚪︎ Red Wine **Duration:** 2.5 hours For a 9 PM reservation, expect to finish around 11:30 PM. **Reservation Difficulty:** Difficult I was fortunate to visit through a reservation. There are cancellation slots available for OMAKASE, but they fill up quickly. Regulars have a different reservation route. **Cost Performance:** JPY 67,000 Less

Today, I was lucky enough to secure a reservation at the innovative restaurant NK, which I had been wanting to try for a while. Although it is part of the Ishikawa group, this location stands out from its sister restaurants by offering a unique style that incorporates seasonal ingredients while being rooted in traditional Japanese cuisine.Not only was the food exceptional, but the chef's personality was also very charming, making our conversations over the counter a delightful experience. The newly relocated restaurant has a spacious layout and an open atmosphere, allowing for a more relaxed dining experience. The menu seems to change with the seasons, and I am already looking forward to my next visit. Less