Despite the modern age, Japan has long been renowned for its preserved history. In a sunken pond, brilliant red fish swim happily amongst stones and moss. Had the best rice dish - so simple, clean but cooked to perfection. Maybe I'll give them one more shot, but if I could get a reservation at Kohaku, I would choose Kohaku with no second thought. However, if you crave a little bit of variation, youll also be happy to know about the trick up the sleeve of this young chef. Named after its resemblance to the traditional tsuzumi drum, the wooden structure is made up of intersecting wooden beams and connected to the stations glass ceilingcalled the Motenashi Dome. The mix of small Kyo-ryori plates and tuna-focused Tokyo sushi at Ishikawa proves to be a winning combination, and one which thoroughly deserves the Michelin star it was awarded. Accompanied with three rounds of cold sake. All menu items contain soy and may contain other allergens. Chef Ishikawa doesn't seem toage, full of humour and great passion to create the best dishes for his guests. Very mediocre and nothing at all memorable. It was blowfish milt. Meals, 10 8,000. Generally, it takes about one month for the facility to finish the pottery pieces and ship them to participants. We had a fantastic kaiseki dinner as expected. Shinjuku City, Tokyo 160-0023, Japan. The staff seated me at an outdoor terrace table, and I was treated to magnificent views of the palaces moat and greenery against the encircling high-rises. That also make a place fantastic to revisit. Copyright 2023 Foodle. I even walked by a small cafe along the trail that had seating platforms built beside the river. Cond Nast Traveler may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Tripadvisor performs checks on reviews. This is some something extraordinary. The open-air, stone bath was the definition of tranquility and instantly relaxed my body. age, full of humour and great passion to create the best dishes for his guests. Interesting flavors combined with flawless execution always produces great result. The Ishikawa Group also played a key role in developing the Imperial Hotel's new Japanese restaurant, Torakuro, unveiled in November. I chose oil pasta with pancetta and mushrooms, and picked up some salad, corn soup, fried shrimp, glazed sweet potatoes, and soba as appetizers from the buffet. Before the meal, the staff led me to a room full of yukata, where I could choose one for my stay. 20 Big mistake. Its hard to find the entrance.Absolutely racomanded!More, I will start with the good part. Our signature ramen. There are no menu choices at Kagurazaka Ishikawa; one simply has the kaiseki that the chef is serving that night. About half way through the hike, I passed under the Ayatori bridgea unique twisted bridge named after its resemblance to the childrens game, cats cradle. Japanese Add to favorites MICHELIN Guide's Point Of View Three MICHELIN Stars: Exceptional cuisine, worth a special journey! Some outstanding dishes, like sawara in shimesaba style. All good matching both cold & hot drinks. Paired with the savory aroma of soy sauce, each bite brought a smile to my face. I really enjoyed the snow crab covered with broth jelly, silver pomfret with ginkgo nuts, flatfish and fresh sea urchin , abalone sashimi , barracuda sushi, Japanese beef, rice and porridge combo and the dessert of grapes on black tea jelly floating on brandy soup. After emerging from the caves and wandering the naturally blessed grounds, I felt utterly content. From the brewery, I took a taxi to Komatsu airport, which took about 30 minutes. About a dozen small dishes are served in a careful progression featuring plenty of local seasonal ingredients for 22000 yen. As I walked out of the door, the chef followed me out and handed me a bag with rice balls made with the leftover! Comes with mixed vegetables and choice of steamed rice, fried rice or noodles. The Dinner Set Our night started with fugu (blowfish) and monkfish liver. 3. With stone walkways at my feet, I walked beside beautifully preserved wooden chaya, or tea houses. And the cost cannot be justified for anything less than exceptional (dinner was US$750 plus $200 for wine and mineral water). Spring menu at Ishikawa. 3. Any information published by Cond Nast Traveler is not intended as a substitute for medical advice, and you should not take any action before consulting with a healthcare professional. Advertisements do not necessarily reflect the views of Japan Travel or our editorial teams. You can eat several bowls of rice with this. The vegetable course with the mountain vegetables and the squid, the sakura masu with takenoko and the soba were the highlights of this meal. As always, great ingredients masterfully cooked to perfection. Coming to Tokyo for business or with a family? Reservations are difficult, but don't miss out if you have the opportunity.More, Since I love Kohaku (their sister restaurant in Kagurazaka - the Chef of Kohaku was trained at Ishikawa) I was so looking forward to my dinner at Ishikawa. The staff was exceptional and as nice as can be. Chef Ishikawa cutting fish Kagurazaka Ishikawa is a Michelin 3-star kaiseki restaurant in Shinjuku, Tokyo, Japan. The food is Kaiseki style. We had a fantastic kaiseki dinner as expected. Mr. Ishikawa says that he will repeat the prototype dozens of times until the finished image of the dish. After I settled in my train seat by the window, I was off! Enjoy masterpieces made with carefully selected seasonal ingredients. Google it, you wouldnt eat it either.) Dining date: 11/1/16. Since my last visit a two months ago, only one dish was the same. I started the sunny day with a hike through Kakusenkei Gorge, which was a roughly 15-minute walk from the ryokan. The entire experience, from the bright dining inside to the alluring mystery of the night, was magical. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. For anniversaries, or to seal a business deal Ishikawa After the explanation, I turned my eyes to a veteran artisan cutting gold leaf. of the dinner was monkfish liver with egg yoke sauce with firefly squid, black throat sea perch with bamboo shoots, flatfish with sea urchin from two different regions and thinly sliced Japanese beef with turnip covered with sticky sauce. Do they serve the best course meal ever? Amadai, grilled and kabu from Kyoto, executed to perfection with a slight hint of smoke. After exploring the flavors of sake, it was time for me to head back to Tokyo. *Fee for reservation service only. (813) 6258-0309. For anniversaries, or to seal a business deal The vibe Formal, but not without whimsy The crowd Older and well-dressed The drinks Sake and wine The food Classical Japanese haute cuisine Location. Of my five visits - this was perhaps the most memorable which is saying something. After the delicious meal, I took a bus back to Kanazawa Station, and hopped on the JR Hokuriku Line for Awazu Station in Komatsu City, which in total took about 50 minutes. If you spot any inaccuracies, please send a. This traditional boat had a first floor dining area with tatami floors and large windows, an open-air second floor, and a lantern-adorned exterior. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. Ishikawa sources all his ingredients locally. Accompanied with three rounds of cold sake. The service was excellent - but the food was nothing exceptional nor exciting. 16,500 JPY. to 90%, but if you want to meet a 100% tasting dish, there is no better restaurant than "Ishikawa". Afterwards, I explored the East Gardens of the Imperial Palace where I stepped even closer to the past and walked among beautifully sculpted Japanese gardens. Before boarding the flight, I purchased a bento box to enjoy on the roughly one hour flight. Work email. Mr. Ishikawa says that he will repeat the prototype dozens of times until the finished image of the dish. You MUST request to be at the counter otherwise not worth going. 31,000 ~ CHILD 15 & UP LUNCH OPEN MIN GUESTS 1 PERSON ~ Vegetarian meal Daigo Kaiseki - Atago, Tokyo Shojinryori Daigo must not be missed for the quintessential traditional Japanese dining experience in the heart of Tokyo. Chicken teriyaki, avocado and eel sauce on top, Shrimp tempura, avocado with eel sauce on top. Be smart and try somewhere else. The mix of small Kyo-ryori plates and tuna-focused Tokyo sushi at Ishikawa proves to be a winning combination, and one which thoroughly deserves the Michelin star it was awarded. Once I settled at a corner table, the staff brought me a steaming cup of green tea, and I ordered the chefs choice, which was a ten-piece sushi set. Here he stands at his counter, and he appears to be in his element. As we approached Ishikawa, I could even see the Sea of Japan! Daichi Kumagiri's ideas make waves and the Kagurazaka Ishikawa restaurant, which operates Hato, rides on the current of sushi. We were seated in the private room for 4. In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. The moment I entered the garden, I was entranced by the sculpted grounds. With the setting of a genuine artisans workshop, the experience offered unique insight into the ancient craft. TABLEALL offers online restaurant reservations for Japan's best. Food: kaiseki Address: 5-37 Kagurazaka, Shinjuku-ku, Tokyo, Japan Phone Number: +81 (0)3 5225 0173 Website: www.kagurazaka-ishikawa.co.jp Guide Michelin: 3 stars What I paid: 22867 Yen (about 162 per person for the big tasting menu with water, sake and tea) Visited: March 14, 2014 Ishikawa () is located behind the Bishamon shrine (temple) in a black wooden building (look for a . My favorites were tuna, salmon, oyster, swordfish, and red snapper. However it didnt really take away from what was altogether an excellent meal. Also, the first time I learned it was okay to order an encore of a course I enjoyed. The modern facility rested beside a plot of fields in Komatsus countryside and was surrounded by lush mountains. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. Can a gluten free person get a good meal at this restaurant? The artfully plated and flavorful meal was the perfect way to end my day in Kanazawa. Although the slippery clay was difficult to mold at times, the instructor patiently guided me every step of the way. The food !. The dishes walk on the edge of simplicity, and yet there is something that makes you stop and contemplate. They could design products to better match consumer . With the 3 stars we were expecting an amazing meal but what we got was fairly mediocre at best. Japan Travel's editorial division works with brands to craft high-quality commercial content to promote their interests. Sushi Add to favorites MICHELIN Guide's Point Of View One MICHELIN Star: High quality cooking, worth a stop! You MUST request to be at the counter otherwise not worth going. I inhaled the refreshing night air and gazed wide-eyed at the display of urban beauty. When I arrived, a line already wrapped around the restaurant, attesting to its popularity. In the Kokyo Gaien National Garden, I admired thousands of black pine trees, an impressive bronze samurai statue, and two of the countrys most recognizable bridgesa stone bridge and an iron bridge, which is more commonly known by its nickname Nijubashi. Top-rated and Michelin-starred restaurants - access the exclusive in Japan. 4 pcs sushi: salmon, tuna, snapper and shrimp. I was so full after that 10+ course meal and sad about not being able tofinish that dish. 2023 Although manmade, the garden respected and highlighted the beauty of nature. When a restaurant has earned three Michelin stars as well as a place on the prestigious S. Pellegrino Asia's 50 Best list, suffice to say you're nigh on guaranteed a. Map Foodies Asia (en) menu *Pork bone broth. The Classic Tonkotsu Ramen. We use cookies on this site to enhance your user experience. State Bird Provisions (San Francisco, CA) [2], Twist by Pierre Gagnaire (Las Vegas, NV) [2], Mugaritz @ SAAM at The Bazaar (Los Angeles, CA), Fishing with Dynamite (Manhattan Beach, CA) [2], LAtelier de Joel Robuchon (Las Vegas, NV), Vegas Uncorkd 2017: Grand Tasting (Las Vegas, NV), The Restaurant at Meadowood (St. Helena, CA), Alexanders Steakhouse (Pasadena, CA) [2], Vegas Uncorkd 2016: Grand Tasting (Las Vegas, NV), Brendas French Soul Food (San Francisco, CA), Sixth Anniversary: Top 5 Meals of the Blog Year, Maccheroni Republic (Los Angeles, CA) [2], Michael Tusk & Marc Vetri @ Providence (Los Angeles, CA), Javier Plascencia & Tim Hollingsworth @ Petty Cash Taqueria (Los Angeles, CA), Willie Maes Scotch House (New Orleans, LA), K-Pauls Louisiana Kitchen (New Orleans, LA), Yardbird Southern Table & Bar (Las Vegas, NV), Vegas Uncorkd 2015: Grand Tasting (Las Vegas, NV), Aaron Franklin & Adam Perry Lang @ Nick's Cafe (Los Angeles, CA), Vegas Uncorkd Preview @ Border Grill (Los Angeles, CA), The Walrus and the Carpenter (Seattle, WA), Fifth Anniversary: Top 5 Meals of the Blog Year, LAtelier de Jol Robuchon (Paris, France), LA Food & Wine 2014: Live on Grand (Los Angeles, CA), Tokyo Fried Chicken Co. (Monterey Park, CA), Vegas Uncorkd 2014: Michael Mina's Pig Roast and Beer Garden (Las Vegas, NV), Vegas Uncorkd 2014: Grand Tasting (Las Vegas, NV), Vegas Uncork'd Preview @ Bourbon Steak (Los Angeles, CA), L'Atelier de Joel Robuchon (Taipei, Taiwan), Salon de The de Joel Robuchon (Taipei, Taiwan), Fourth Anniversary: Top 5 Meals of the Blog Year, David Kinch @ Rustic Canyon (Santa Monica, CA), Fishing with Dynamite (Manhattan Beach, CA), The Taste 2013: Field to Fork (Los Angeles, CA), LA Food & Wine 2013: Asian Night Market (Los Angeles, CA), LA Food & Wine 2013: Live on Grand (Los Angeles, CA), LA Food & Wine 2013: Lexus Grand Tastings (Los Angeles, CA), Charles Phan @ M.B. The food was presented well but only one or two of the dishes were good, a couple were terrible and the rest were okay at best. The service staff is friendly, efficient and everything that anyone could want. If this had been our first Kaiseki dinner I would have thought maybe that kind of food wasnt for us, but luckily we had a few others before that were excellent so we knew it wasnt us. Steeped in Japanese aesthetics and hospitality, Kagurazaka Ishikawa interlaces seasons, produce and space for a perfectly relaxing and memorable dinner. The main dish, tomato sukiyaki, uses different ingredients from regular sukiyaki, such as onions and basil. . For breakfast, I grabbed a warm green tea from a vending machine and purchased a bento box to enjoy on my ride. (And thats ignoring the one item that we chose not to eat. Simple as that. Kaga Yuzen is the name of the dyeing technique, which is mainly known as a method for decorating kimono. Meals, 11 Back to my neighborhood fine dining kaiseki restaurant. A small alcove in the wall of the dining room holds a miniature shrine. The Chef put his soul into the cooking. Saw dust tinged her dark hair as wood shavings piled around her, and she invited me to try the technique. AWARDS. With delicious food, picturesque sceneries, and stories from master artisans, the trip is not one I will soon forget. The meal is completed with piping hot rice cooked with seasonal ingredients in an earthenware pot the aromas and textures are such that almost no one can resist having seconds! Start with a quick tour of the center (a small admission fee applies), which displays the details of the 12 steps involved in Kaga Yuzen dyeing as well as spectacular works by local . Absolutely perfect kaiseki dinner from @kagurazaka.ishikawa, as usual. (Directions), Book the dream trip to Japan with our tailor-made booking service. Ishikawa Unclaimed Review Save Share 131 reviews #6 of 2,496 Restaurants in Shinjuku $$$$ Japanese Asian Japanese - Traditional Cuisine 5-37 Kagurazaka 1F Takamura Bldg., Shinjuku 162-0825 Tokyo Prefecture +81 3-5225-0173 Website Closed now : See all hours MICHELIN See all (291) Ratings and reviews 4.5 131 MICHELIN View more on MICHELIN Guide The meal was presented in superb fashion, and we were done is about two hours, but it wasnt wonderful. I agree to Japan Travel's Terms of Service and Privacy Policy. Reveal . This subtle, quiet, but magnificent restaurant made this very anticipated experience the cornerstone of my trip. The class began with a brief description of the process of melting, shaping, and flattening gold, and I was shocked to hear that Kanazawa produces 99 percent of gold leaf used in Japan! Soon, it was my turn to sit behind the wheel. Feeling refreshed, I went back to my room, where the staff had laid out a futon, and fell into a peaceful slumber. Just fantastic! Definitely worth 3 star Michelin. September 26, 2021 All the dishes of "Ishikawa" are really great. I chose oil pasta with pancetta and mushrooms, and picked up some salad, corn soup, fried shrimp, glazed sweet potatoes, and soba as appetizers from the buffet. My Japanese style room featured tatami floors and shoji windows, as well as modern conveniences such as a refrigerator, safe, and Wi-Fi. Contact details. More Information. I ended my visit at the Blue Planet Sky by James Turrell. Ive dined at sister restaurant and fellow three-star restaurant Kohaku once before and had a great meal, so I was eagerly anticipating this one. Of nature definition of tranquility and instantly relaxed my body a method for decorating.... For his guests with a family the service staff is friendly, efficient and everything that anyone want! As usual about one month for the facility to finish the pottery pieces and ship them to participants the... 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