Congratulations on receiving a Michelin star in the 2023 Tokyo edition! It seems that the number of foreign tourists visiting is increasing, and I hope for further development in the future. With that in mind, I revisited "Guchoku Ni" from the Kagurazaka Ishikawa Group for the fourth time. - Fried taro and grilled crab The taro is sweet and sticky, while the grilled crab is juicy and perfectly cooked. Delicious! - Mackerel sushi The mackerel is fatty and tasty, although it may be a bit too cold. The aroma of the seaweed is nice. - Softshell turtle soup with sesame tofu The softshell turtle soup is gentle in flavor, and the soft sesame tofu is delicious. The gelatinous skin of the softshell turtle on top is rich and tasty. - Natural flounder and horse mackerel The flounder is served with wasabi soy sauce or anglerfish liver soy sauce, while the horse mackerel is enjoyed with grated radish and soy sauce. The flounder is fatty and tasty, and the horse mackerel is tender and delicious. - Spiny lobster with chestnuts and grilled eggplant The spiny lobster is perfectly grilled and juicy, while the combination with chestnuts and grilled eggplant is surprisingly delicious. - Grilled cod milt and turnip The turnip is served both grilled and grated. The combination is excellent and tasty. - Soba noodles with snow crab The soba noodles are great! The combination of soba and sweet crab meat, along with crispy innards, is delicious! - Kumamoto red beef with celery and trefoil The sirloin is flavorful and refreshing, with a nice aroma of celery and the crunchiness of trefoil. Delicious! - Meal: - Salmon roe rice with black matsutake mushrooms - Grilled tofu and scallion miso soup - Pickles (miso, cucumber, turnip) The salmon roe rice is full of flavor, with the satisfying sensation of the roe bursting in your mouth. The fragrant black matsutake mushrooms are also great! - Nara ripe Daishiro persimmon and almond tofu This persimmon is amazing! It's naturally dried and has a fresh dried persimmon-like texture, sweet and delicious! You can even eat the skin. I have now experienced the seasonal offerings, but I wonder what will be in season for my next visit?

Since the last time, there was a photo of Mr. Otsuka's face. This time, Ms. Sada also had a lovely smile. Japanese cuisine, like sushi, has a tradition, and the dishes used also have a traditional lineage. The emotion woven by tradition, the deepening of love for Japan when eating Japanese cuisine, can be felt. Especially when dining with Mr. Guchoku, you can deeply feel it, which is why you can spend a pleasantly happy time. Today's dishes included: ikura and sweetly seasoned mushroom rice steamed dish; deep-fried ayu with children from the Tenryu River; scallop and matsutake mushroom soup; sashimi of yellowtail and sea bream; and bonito. The bonito, in particular, had a very elegant fat texture and taste, a refreshing seasoning, and the combination with mustard was excellent, making it my favorite fish I've eaten this year. I am grateful for the opportunity to enjoy it. Also, lobster with chestnut and mushrooms; cold soba with duck meat; rice cooked with conger eel and new ginkgo nuts; and melon ice cream with baked fig and black honey. Thank you as always, it was a delicious meal. Looking forward to the next time already.

I visited my favorite restaurant this month to enjoy the September ingredients. Even though I had just been there last week, the dishes were as delicious as always. Here is what I had: - Steamed rice with white shrimp and red sea urchin - Sweet sea bream and turnip soup with crispy rice crackers - Sashimi platter of striped jack, sea bream, and purple sea urchin - Grilled nodoguro with sweet red bell pepper and chili pepper - Refreshing mushroom grated soba noodles - Crispy fried Ayu fish from the Tenryu River with egg sauce - Grilled Kamo eggplant and tender steamed abalone with liver sauce - Beef and lotus root cooked rice - Japanese sugar cane ice cream with grilled fig and black honey I started dining at 5 o'clock this time, and the restaurant was already full.

The hand-rolled sushi with ayu was incredibly delicious, and the swordfish and vegetable stir-fry was also excellent. Every dish, including the dessert, was top-notch and it's no wonder they have many regular customers. The quality of the food for the price of 28,000 yen per person in the Ishikawa Group brand was surprising. I will definitely come back.

A Japanese restaurant where you can feel the meticulousness no matter where you look. They call themselves "stubborn," but the master is friendly and lacks the awkwardness of someone like Takakura Ken. The portions are a bit on the large side for me, and by the time we got to the soba in the image, I was already on the verge of being full. They can wrap the rice for you to take home. They pair the sake with the dishes for you, and the total bill for one person is around 30,000 yen.

The head chef is always friendly and kind. His apprentices are all smiling and feel at ease. According to the head chef, the most important thing is for everyone to enjoy working together! Despite being young, his way of thinking is solid and impressive. [Today's menu] - Grilled conger eel and seared bonito: The texture balance is just right. - Hand-rolled sushi with sweetfish: Wrapped in seaweed for you to enjoy. - Abalone and turnip soup with liver sauce. - Assorted sashimi. - Corn and karasumi (bottarga): The sweetness comes only from the corn, no added sugar. - Tofu skin and grated radish: Thick and fluffy, very delicious. - Junzai soba: The combination of junzai and soba is great. - Kamo eggplant with sesame sauce. - Summer mushroom and beef rice with pickles and soup. - Dessert: Just the right amount, everything was delicious today! I feel satisfied, experiencing the essence of summer. Thank you for the meal!

Located about a 7-minute walk from Iidabashi Station, this restaurant is known for its private parties. I was looking forward to the summer ingredients. The menu included steamed abalone sushi, red sea urchin, aosa seaweed, liver sauce, Ayu sweetfish from Nagara River, Kyujo green onions, yolk vinegar, sardine fish balls, Mokuzu seaweed from Noto, seared skin of Conger eel, Murasaki sea urchin, grated ponzu sauce, plum soy sauce, striped horse mackerel, leeks and myoga with condiment jelly, Hokkaido Tokishirazu with spicy radish paste, wood sorrel, and additional dishes like Karasumi, Soba from Sarashina, Akita water shield, flower spikes of red perilla, Sudachi, Kamo eggplant, Ise lobster, mountain pepper stew of wood ear mushrooms and Conger eel, corn and beef rice, red beef shabu-shabu, mango ice cream with yogurt and honey. It was a summer feast with unique dishes like fried Ayu sweetfish and delicious dishes like Conger eel and rice. A delightful dining experience. Looking forward to the next visit.

I was taken there. Thank you. The reservation was easy to make, and although not too expensive, the food was truly delicious, as expected from a restaurant managed by Ishikawa-san. It's casual and good for everyday use. #Thank you for the meal #Masato Otsuka chef #Gourmet #Japanese cuisine #Iidabashi #Omakase featured restaurant #Michelin one star #First visit #Just between us #The staff enjoyed the meal #That's all from the field

I visited "Guzhi ni Kagurazaka" restaurant. When I entered the restaurant, I saw a lovely and elegant counter. I asked the chef about the design of the restaurant, and he mentioned that the tabletop of the dish cabinet and the steamer in the kitchen were made by the same pottery artist. Even the clay pot rice was made of the same pottery. Every dish was delicate and straight. The food was very delicious. The clay pot rice was made with beef and corn. They kindly packed the leftover rice as a souvenir for me. The staff at the Ishikawa Group restaurants are always smiling, which is nice to see. I plan to visit again in September!

This month's surprise dishes were incredibly delicious! Hot Ise lobster and sweet purple sea urchin, freshly fried young ayu tempura wrapped in seaweed for a crispy tempura roll - luxurious, delicious, and innovative! Also, we had a soup with conger eel, Kamo eggplant, and junsai, a dish of sea bream and bonito with red sea urchin, crunchy Hokkigai shellfish with sweet new onions, tender conger eel and Manpukuji bell pepper with kinome seasoning, clam and sasakusa soba soaked in flavorful dashi, turnip and blackthroat seaperch with sweet corn and egg, beautifully colored rice cooked with light beans and trout, and mango with salted ice cream. From start to finish, it was a feast of amazing dishes!

This is my third visit this year. It's always a comforting space. The flavors are so good that I want to eat here every day. After thinking carefully about what I like the most, I realized that it's the perfect grilling of the dishes that I love the most. Today, I had the nodoguro fish, and it was so delicious that I felt like taking the whole plate home. I'll be back next month. Thank you.

#Soba noodles with ayu fish is delicious this season. Thank you for the meal. #Kagurazaka #Japanese cuisine #Meticulous #Michelin #Top 100 Japanese restaurants #Ishikawa Group #Shrimp #Clam #Sea bream #Kamo eggplant #Pickled turnip #Sea bream #Surf clam #Purple sea urchin #First bonito #Monk's garlic

The other day, we used the restaurant for a private party to celebrate my husband's father's birthday. [Ambiance] Well finished, we used the counter seats with 7 people, and they also took care of our belongings. [Restroom] The restroom was a good size and had a clean and neat feel like a Japanese restaurant. [Food] Each dish was fresh and carefully prepared, showing the humility of the ingredients not interfering with each other's flavors but complementing each other nicely. The taste was elegant and wonderful. We toasted with KENZO ESTATE's Sei sparkling wine, which had a light and smooth taste that didn't overpower the food. Even those who are not big fans of champagne or sparkling wine can enjoy it without any resistance. It is popular among women. - Spiny lobster tempura with wood buds - Assorted sashimi - Bonito with grated radish - Young sweetfish and soba - Flower pepper shabu-shabu - Small shrimp and spring mountain vegetables hot pot rice. Although I couldn't include all the detailed descriptions, I would love to try it again in a different season!

Whenever you come, the taste is always amazing! Today's newly released dish of steamed rice with white shrimp and sea urchin. Well-balanced miso-marinated cherry trout with tempura of cod sprouts. White tilefish and bamboo shoot soup. Sashimi of sea bream, scallop, and tender squid. Crispy northern surf clam with spicy radish. Deliciously firm conger eel to enjoy with sauce and salt. Luxurious moreka soba with hairy crab and crab miso. Sweet Wagyu beef with sansho pepper. Fatty grilled mackerel rice. Fig and vanilla ice cream.

I was lucky to get a reservation and visited the restaurant. I had high expectations, and the food did not disappoint. The meal started with a surprising dish of rice topped with raw egg, which was incredibly delicious. It was the best I've ever had. Other highlights included seared Spanish mackerel sashimi, grilled bamboo shoots, beef with a hint of sansho pepper, and rice with firefly squid and bamboo shoots. Everything was delicious, and I had a wonderful time. Thank you for the amazing meal.

This month was our third time meeting up for a girls' night out, which was a rare occasion due to factors like COVID and job transfers. We gathered in a semi-private room at the back of the restaurant. While I enjoy sitting at the counter, there's something special about being able to enjoy a meal face-to-face with friends. Here are some of the delicious dishes we enjoyed: - Steamed rice with clams and creamy egg - Red snapper and turnip soup with seaweed - White fish roe with grated daikon and ponzu sauce - Sashimi of red snapper and sweet sea urchin - Grilled cherry salmon with crispy skin, served with grated daikon and plum - Deep-fried softshell turtle with a crunchy texture - Grilled golden snapper with a savory sauce and rapeseed blossoms - Buckwheat noodles topped with salted mullet roe and grated turnip - Crab-filled sushi rolls with bamboo shoots and green onions - Strawberry ice cream made with rare Shinano berries and red beans Everything was incredibly delicious and satisfying!

This is my second time this month. I had mentioned in advance that I always find the food delicious and would like to eat it again, but they surprised me by serving all different dishes: - Steamed rice with plump clams and bamboo shoots - Stewed wild boar with tasty fatty meat - Rice cracker fried mebaru fish and fuki herb soup - Aged sea bream and crunchy akagai clam sashimi - Delicious matsuba crab and rapeseed blossoms with yolk vinegar and ginger jelly - Grilled sawara fish with fava beans - Tempura white fish on top of soba noodles, seasoned perfectly - Spiny lobster with bamboo shoots - Firefly squid and udo herb rice - Grapefruit jelly and ice cream

I called the counter-only reservation system two weeks ago. They serve soba noodles. We also talked about Nagano and how bamboo shoots are starting to come out, and we were able to enjoy some crab as well. It was very satisfying. The dessert was also to my liking. It was very delicious. Thank you for the meal.

There were various reasons, and I am happy to have plans to visit Guchokunoni-san three times this month♪ It is my favorite among the Ishikawa Group, so I am thrilled. On this first visit, I couldn't have lunch because work was too busy~ I'm starving~, I told the chef, and he looked worried, saying, "What should I do, do we have enough ingredients?" and made me a large portion.⚫︎ Luxurious steamed rice with plump white fish and sea urchin⚫︎ Sashimi of sea bream and mackerel⚫︎ Bamboo shoots from Kagoshima Prefecture with miso⚫︎ Grilled cherry trout with rich flavor⚫︎ Tairagai shellfish, firefly squid, and red clam with yolk vinegar sauce⚫︎ Soba with fava beans and taro sprouts tempura⚫︎ Clam, wasabi flowers, and turnip soup⚫︎ Japanese beef and bamboo shoot cooked rice⚫︎ Almond ice cream with berry sauce and red beans Everything was wonderfully delicious☆