Ren 347 @Ginza Second visit. This time, matsutake mushrooms, sea bream mushrooms, lotus root, abalone, not to mention the ingredients, the seasoning that enhances the ingredients was impressive and satisfying today as well. ( ◠‿◠ ) Thank you very much. I will visit again.

I visited this restaurant recommended by a foodie for the first time! I left the alcohol choice to the staff and they served me a wine that paired well with the Japanese cuisine. The dishes were to my liking and delicious. The head chef was also very charming. It's a place I would like to visit again. Thank you for the wonderful meal!

This is my second visit. It was my first visit. This is a restaurant run by a disciple of the beloved Ishikawa Group! I love Ishikawa's cooking, which brings out the flavors of the ingredients in a simple way. Mr. Mikasa, the dishes did not disappoint this time either, and I was very satisfied. Especially the sweetfish. It was the most delicious sweetfish I've ever had... I was moved. If you like Ishikawa's style, you will definitely love Mikasa. It's a hidden gem that young people haven't discovered yet, and although I whisper it because I like it too much, I highly recommend it. I am grateful for the precious meals. Thank you always. Looking forward to the next visit. Thank you for the meal.

This time, both the previous Ishikawa and this place had flavors that I liked, making me feel hungry and wanting more. How many bowls of rice did I have for the finale? The ginger pork that I had previously dismissed as unconventional further whetted my appetite, and I ended up having seconds of curry with lots of carbohydrates. Looking forward to the next visit!

I've always wanted to visit this restaurant. I was invited and finally got the chance to go. It's a 5-minute walk from Shinbashi Station. I got lost because I couldn't find the entrance. At the entrance leading to the basement floor, there were goldfish swimming coolly as part of the group's promise. We had a private room on this day. We had a great time in the simply decorated private room! We started with a toast with plum wine and soda. The cute Baccarat glasses were the same as those used by Ishikawa-san. The dishes were generously portioned one by one. I adjusted the amount of beef and finished it all. The chef spares no effort to communicate with the production areas, especially sourcing fish from Oita. I got the impression of healthy dishes facing the ingredients. The dessert, chawanmushi with green tea and water shield, was a new taste for me. The roasted green tea is a blend of Kyoto and Shizuoka. The dishes we had were as follows: "Steamed May Trout Rice," "Bungo Channel Sea Urchin and Red Snapper Sashimi," Oita's Spiny Lobster, "Clam Soup with New Onion," "Tachiuo Tempura from Futtsu, with Fresh Yuba and Katsuobushi Sauce," "Salt-Grilled Kue, Asparagus Tempura with Kombu Vinegar Miso," "Kyoto Beef with Wolf Peach from Shimanto River, Salt," "Lotus Curry," "Shirasu Rice, Conger Eel Fry, Pickles, Miso Soup," and "Green Tea Chawanmushi with Black Honey and Water Shield." The dishes may look simple but they are labor-intensive. The seasoning is on the strong side for me. I imagined the chef to be older, so I was surprised that he was quite young. It was a delightful feast.

I visited this restaurant for the second time, after being brought here for a business dinner in February. This time, I came on my own dime because my first experience was so good. I made a reservation for today the day after my initial visit, but the earliest availability was three months later, and even then, only private rooms were open. This popular restaurant from the Ishikawa Group truly lives up to its reputation. I visited on a weekday evening with some friends. The restaurant has a cozy atmosphere, and this time we had a private room for four people all to ourselves, even though there were only two of us. The restaurant is located underground, so there is no cell phone reception, but they do have Wi-Fi available. The food here is traditional Japanese cuisine with a unique twist, offering a variety of flavors that keep you interested until the end. The dishes have a bold flavor profile that I personally enjoy. The standout dish for me was the deep-fried green asparagus with a kombu dashi, salt, and vinegar drizzle – it was incredibly delicious. The lack of an appetizer platter left me feeling slightly unsatisfied, but overall, the meal was enjoyable. The course menu for today included: 1. Satsukimasu (salmon), steamed rice with sansho pepper, and kashiwa leaves. 2. Red sea bream from Bungo Channel, served with purple sea urchin. 3. Ise ebi (spiny lobster) from Oita Prefecture, with onion and aromatic vegetables in a sauce, perilla flowers, and wasabi. 4. Clam and new onion soup. 5. Deep-fried swordfish from Chiba Prefecture, served with yuba (tofu skin) and ginger. 6. Barracuda, tempura of Hokkaido green asparagus (Ocean's God), with kombu dashi, salt, and vinegar drizzle. 7. Wagyu beef with tomato (Ookamimomo from the Shimanto River). 8. Fried conger eel with rice topped with whitebait. 9. Banana and apple curry. 10. Water shield (Junsa) and matcha pudding with black honey. 11. Roasted green tea.

Rensanshichi was delicious today as well. The dishes may seem simple at first glance, but they have a depth to them. Just cutting and arranging ingredients won't bring out this flavor. The taste of the effort put into sourcing and preparing the ingredients is delicious. #Thank you for the meal #Atsushi Mikasa chef #Gourmet #Kaiseki cuisine #Uchisaiwai-cho #Michelin one star #Featured in Omakase #Just between us #The staff enjoyed it #That's all from the scene

Mr. Mikasa is always dedicated to researching new dishes. The dishes this month were wonderful. ⚫︎ Cherry salmon steamed rice ⚫︎ Sashimi: sea urchin, flounder ⚫︎ Spiny lobster with fragrant ponzu sauce ⚫︎ White asparagus with clam broth - the broth was incredibly delicious, I thought if this was served as the first meal after fasting in the hospital, one would be grateful to be alive. ⚫︎ Beltfish tempura with yuba sauce - at first glance, it looked like eggs but it was a creamy yuba. This combination was fantastic. ⚫︎ Taraxacum sprouts and rapeseed oil tempura with grilled white sea bream below ⚫︎ Grilled Kyoto beef fillet with specialty Shimanto tomatoes ⚫︎ Conger eel and cutlassfish cutlet with sauce ⚫︎ Lotus curry ⚫︎ Matcha pudding topped with jun-sai - Once you get used to the delicious lotus curry, other curry dishes at different restaurants may feel lacking, haha.

This was my first visit. It's a restaurant run by a disciple of the beloved Ishikawa group! As they mentioned, the main customer base is in their late 40s to 60s. It's rare to see customers younger than me. Surrounded by older patrons, they seemed surprised by us young people visiting. They kindly said, "We serve only simple and brownish dishes here!" with a smile. I love the dishes prepared by Ishikawa, which bring out the flavors of the ingredients in a simple way. The dishes by Misaka did not disappoint. If you like Ishikawa's style, you will love Misaka. It's a hidden gem for young people, and though I whisper it, I highly recommend it. Grateful for the wonderful meal. Looking forward to the next visit. Thank you for the meal.

I came here with an important guest for a casual drink. Even though it was past opening time, there was no curtain outside. Upon opening the door, the name of the restaurant was written before the stairs. We sat at the counter, which was already full that day. First, a big leaf on a plate. Upon opening it, there was vinegared rice with trout, resembling sakura mochi. Next, we had "Bungo Suido sea bream with fiddleheads" seasoned with salt and soy sauce. The "First bonito with ponzu soy sauce and topped with sansho pepper" had a rich flavor that had soaked in well. The role of the sansho pepper was also great. They simmered soft-shelled turtle for 3 hours, then for an additional 2 hours to make a thick broth, garnished with new onion petals. The flavor was robust yet gentle. The "Fried young sweetfish with udo" had delicious filling, and the texture and aroma of bamboo shoots and cod sprouts were outstanding, showcasing the power of the earth. Grilled bamboo shoots from bamboo shoot karasumi, with an abundance of bamboo shoots. For the finale, we had beef cheek meat with sansho pepper and rice cooked in Mr. Nakagawa's earthenware pot. The rice was truly delicious. We also had a second helping of shirasu rice, followed by "70% apple, banana, and other curry", which was tastier than it looked. Finished with black honey kanten and white sesame sauce. It was delicious, but the portion and ingredients felt a bit lacking for the price. Nonetheless, it was a high-quality time. Thank you for the feast!

It was my first visit and I had high expectations as it is a restaurant from the Ishikawa Group! I enjoyed seasonal dishes with delicate flavors that showcased the ingredients. The head chef was friendly and his personality added to the enjoyable dining experience! I am looking forward to my next visit!

[Location & Atmosphere] I visited Ishikawa Group's Ren 347 in Ginza, Chuo Ward around 6:00 PM. This time, I used a private room where you can hear the sound of flowing water, creating a very calming atmosphere to focus on the food. The service was also pleasant and overall excellent. [Menu & Pricing] Omakase course + private room fee. [What I Liked Compared to Other Restaurants] Every ingredient and dish was a delightful treat. Particularly memorable were the clam, softshell turtle and onion broth, beef cheek meat generously seasoned with sansho pepper, rice, curry, and white sesame cream. [Will I Return] Made a reservation for the next visit on the spot. Honestly, I'd love to visit once a week. This is one of my favorite restaurants in the Ishikawa Group.

A Japanese restaurant with one Michelin star. The dishes, which make the most of seasonal ingredients, are simple yet meticulously prepared, making them so delightful that you will want to eat them again every time you remember. The menu for the day included: charcoal-grilled bamboo shoots, steamed rice with clams and cherry blossoms, sea bream with baby bamboo shoots and butterbur sprouts, geoduck and red clam with ginger sauce, softshell turtle and new onions in a bowl, young sweetfish and simmered udo, salt-grilled cutlassfish with mountain vegetable tempura, charcoal-grilled bamboo shoots with smoked bonito flakes, braised beef cheek with sansho pepper, soba noodles, curry, and black sugar yokan with white sesame. They also served a variety of fruity Japanese sake, and although the curry is famous as the finale, the soba noodles were also excellent! The soba noodles alone could make this place a popular spot for sure...? However, it seems they do not always serve soba noodles because it is quite labor-intensive. If they have soba noodles on the menu one day, be sure to try them.

Ginza lunch: Clams and mochi rice, sansho pepper, flounder with cherry blossom leaves, red clam, surf clam, kombu, new onion with young sweetfish and halibut, uirō mushroom, karasumi, grilled cherry salmon, rice with apple and banana, chicken, pork, beef, curry.

I visited Ren347 in Ginza for the first time. I enjoyed clams, sea bream, squid, fuki (butterbur), ark shell, onion, young sweetfish, udo (mountain asparagus), tilefish, bamboo shoots, karasumi (bottarga), sansho pepper, and fully savored the flavors of spring. Even the last bowl of white rice was truly delicious. This is a restaurant I definitely want to visit again. Thank you for the wonderful meal! (^^)

It was my first visit. I got a little lost because I didn't know how to enter the restaurant, and Mr. Mikasa, who was using a private room, was a bit tipsy. It seemed like a group at the counter had canceled, so it was like a private booking. Besides the taste, the master's stories were very interesting, talking about the Kagurazaka era and his children.

A renowned restaurant in the Ginza area owned by the Ishikawa Group! This dish truly captured the essence of spring. It was so delicious that I forgot to take a photo halfway through, that's how satisfied I was. It felt like summer had already arrived when I tasted the ayu fish in March, surpassing the spring season. The sweet Kagoshima bamboo shoots paired perfectly with the salted mullet roe, making the sake go down smoothly. The classic finale of the meal was the clay pot rice, showcasing the simple yet delicious flavor of white rice. The curry made only with bananas and apples for the closing dish was a perfect balance of sweetness and spices, simply delicious.

Finally, it's bamboo shoots. Kagoshima bamboo shoots grilled over charcoal. They have a nice crunch. Young sweetfish also appeared. The bitterness unique to sweetfish seems to herald the arrival of spring. #Thank you for the meal #Atsushi Mikina chef #Gourmet #Kaiseki cuisine #Uchisaiwai-cho #Michelin one star #Featured in Omakase #Just between us #The staff enjoyed it #That's all from the scene.