The ikura here is delicious, even better than the one from the same Ishikawa group NK a few days ago. Every dish is delicious and has a rich flavor. The white ama-dai, matsutake, and daikon soup were amazing. The beef tendon with caviar and jelly was also delicious. The ayu soba was interesting. Looking back, everything was delicious. The vegetables as side dishes were carefully prepared with great taste. The only thing is that I always feel the rice at the end is a bit lacking, maybe too soft or lacking in flavor. I look forward to visiting again regularly.

I often visit restaurants like Torashiro and NK, but it had been 10 years since my last visit to Ishikawa-san's restaurant. Back then, I couldn't bring my children in due to age restrictions, so I had this image of it being a place I couldn't go with my family. Also, I felt like I didn't need to go to a pure Japanese restaurant in Tokyo since there are plenty in Kyoto and Osaka. But when I went back after so long, it was still wonderful. When I tried to make a reservation for next time, I was surprised to find that the database of the Ishikawa group had records of my conversations from 10 years ago and that I had only been going to Torashiro. The food and tableware were both fantastic. Please let me visit again^^ Thank you for the meal!

This time, Ishikawa-san's meal was almost perfect... Thank you for the wonderful meal. Grilled spiny lobster with vinegar miso and chrysanthemum leaves, rice cake with caviar and ginkgo nuts, steamed abalone, sea bream sashimi with vinegar citrus, salt and sweet soy sauce, sea urchin, baby Japanese flying squid, tender alfonsino with chili, eggplant with fig and white miso, beef tongue, somen noodles with tempura, swordfish and matsutake mushroom rice, Shine Muscat grapes, melon, and warabi mochi.

Ishikawa is the most popular restaurant in the Ishikawa Group. The dishes are carefully prepared, showcasing the chef's dedication to the ingredients. The menu highlights seasonal ingredients, leaving a lasting impression every time. The service and hospitality are also top-notch. The only downside is that it's extremely difficult to make a reservation, with waits of up to a year becoming the norm. However, this is just a testament to the restaurant's popularity.

Tokyo Meshi September 5, 2023 (Tuesday) 19:30 ~, visited after 3 and a half months. Food log 4.38 2023 SILVER 2023 Top 100 2023 Michelin ☆☆☆ 2023 Go-E-Miyo 4 Tock. Last night's dinner was here! Visited after 3 and a half months. Only omakase course menu. <Menu> 1. Charcoal-grilled Ise Ebi (Japanese spiny lobster) and Kikuna (chrysanthemum greens) with vinegar citrus aroma. 2. Freshly cooked rice with ginkgo nuts and a bowl of rice topped with donburi (rice bowl) imitation. 3. Winter melon and steamed abalone in a clear soup. 4. Sea bream with salt and vinegar citrus or wasabi and soy sauce. 5. Uni (sea urchin) with Bungo Suido (Bungo Channel) dashi soy sauce. 6. Baby firefly squid, quickly blanched on the surface of Himi (a city in Japan) ginger soy sauce or salted kelp and untoasted sesame oil. 7. Golden eye snapper with crispy skin, quickly seared on charcoal. The flesh is left with a rare texture. Served with Kagura Nanban (a dish from Niigata Prefecture). 8. Grilled Man'yoji chili peppers on charcoal. 9. Fig with sesame cream sauce. 10. Cold beef tongue and sesame tofu with jellied sauce mixed with yuzu pepper. 11. Lotus root noodles with deep-fried softshell turtle. 12. Conger eel and plum shiso rice. 13. Miso soup. 14. Pickles. 15. Delicious melon and delicious grapes. 16. Lotus root mochi with red bean sauce. Everything from start to finish was delicious this time as well. #Kagurazaka Ishikawa #Ishikawa #Tokyo Gourmet #Tokyo #Food log high rating #Top 100 Food log #Hard to reserve restaurant #Michelin #Michelin three stars #Michelin restaurant #Michelin 3 stars #Kaiseki #Japanese cuisine #Japanese food #Washoku #Gourmet #Gourmet club #Want to connect with gourmet lovers #Want to connect with gourmet people #Gourmet Instagram #Food Instagram #Fine dining #Foodie #Foodiegram #Food porn #Foodstagram.

I visited this place that I had been wanting to go to for a while. By some stroke of luck, I was able to make a reservation, which I am grateful for. I received a notification and entered the restaurant. I started off with a beer that goes well with the group's popular dishes. The ice-cold beer feels refreshing. Then came the course dishes. It might be a bit boring to explain each one in detail. Every dish looked beautiful and it seems like they know how to bring out the flavor of the broth and ingredients. Everything was delicious. Thank you for the meal.

Today, I visited the long-established Michelin three-star restaurant "Kagurazaka Ishikawa" after a long time. It is located about a 7-8 minute walk from Ushigome Kagurazaka Station. The restaurant has an elegant atmosphere fitting of Kagurazaka, with a stylish black wall and a sophisticated signboard. The owner, Mr. Ishikawa, has maintained the Michelin three-star status for many years. I first met Mr. Ishikawa and his wife at Nihonbashi Kakigara-cho Sugita four years ago. The counter has only 6 seats, but there are also 4 private rooms and several apprentices. We started with beer to quench our thirst, and the dishes arrived promptly. The owner doesn't like serving all dishes at once, so they adjust the timing according to the customers' preferences. 1. Steamed rice with flounder and konowata - freshly cooked rice topped with fried flounder and konowata salt enhances the white flesh of the flounder. 2. Beltfish and green beans in dashi jelly - Chiba beltfish is finely cut, seared directly over charcoal for a crispy texture, served with green beans in dashi jelly for a refreshing taste. 3. Egg tofu with softshell turtle broth and yuzu wood - a simple yet elegant dish with a light softshell turtle broth in a refined bowl. 4. Red snapper sashimi - sashimi of Bungo Channel red snapper (1kg) with seared skin, served with Hokkaido sea urchin. 5. Conger eel sashimi - Amakusa conger eel with plum, sesame oil, and black sesame salt dressing. 6. Grilled ayu - grilled ayu heads and bones, and other parts fried crispy. 7. Sesame tofu with junsai - a special dish of silky sesame tofu with a gentle soybean richness, junsai, and a sweet broth. 8. Abalone with turnip and plenty of caviar - incredibly tender abalone with the strong flavor of caviar enhancing the mild turnip. 9. Beef tongue, Achilles tendon, and winter melon soup - a bold Chinese-style soup with beef tongue and Achilles tendon melting in the mouth with winter melon. 10. Kamo eggplant with sesame sauce somen - late summer Kamo eggplant enjoyed with sesame sauce somen, the sesame flavor filling the mouth. 11. Shine Muscat grapes and delicious melon. 12. Black honey jelly. The dishes at Kagurazaka Ishikawa, with their hidden flavors and unique twists, set them apart from traditional Japanese restaurants. The sophisticated and elegant atmosphere of Kagurazaka perfectly matches the exquisite cuisine crafted by Mr. Ishikawa, showcasing his individuality and dedication to excellence. A truly unforgettable dining experience.

I couldn't get a reservation at this famous restaurant at all, but somehow I managed to secure a spot as the organizer. The attention to detail in each dish was impressive, so I'll refrain from commenting on each one. But they were all delicious.

The taste, the ambiance, and the hospitality are all top-notch. Reservations are a six-month wait, but it's worth it as it adds to the anticipation for each season. I definitely want to keep coming here in the future. I personally enjoy sitting at the counter with the head chef. The lively conversation and cozy service make time fly by. Looking forward to trying the Ishikawa in the spring.

Everything is delicious, from the dishes to the portions. Nothing is unnecessary, allowing the flavors of the ingredients to shine. This is a place I would want to visit every two months. My favorite dish was the Jun-sai and Toromen. The texture and flavor were truly delicious. The caviar was also outstanding, generously served on top of cooked wild vegetables, creating a deep and savory taste.

About 4 months ago, I made a reservation at a affiliated restaurant (now it seems difficult to make reservations even by phone). I was so excited for this day that I can say I've been living for it. From the appetizers to the desserts, the dishes were not only visually beautiful but also had a deep and gentle flavor, making me feel like I was walking on clouds. The menu included dishes such as swordfish and green beans with dashi jelly, flounder and its roe steamed with rice, egg tofu in softshell turtle broth, horse mackerel and sea urchin sashimi, conger eel with plum and sesame salt sauce, sesame tofu with simmered turnip and sweet bean paste, beef tongue and Achilles tendon soup with winter melon, abalone with turnip and plenty of caviar, sweetfish, sesame sauce somen noodles with shiso-flavored mixed rice, delicious Shine Muscat grapes and melon, black honey jelly with coconut sauce. Unfortunately, I don't have any photos, but the Uji tea was very flavorful, and it's said to be from Oita, which is Mr. Eto's hometown. Thank you for the happy moments, it was a feast. I look forward to visiting again.

I was taken to this Japanese restaurant in Kagurazaka by a friend. It's located in a slightly hard-to-find spot. The dishes that came out were all delicious, but the ayu (sweetfish) and rice dish of the season left a strong impression. The service was friendly and good. It seems reservations are particularly hard to come by, but I would like to come back again.

I have been going to this favorite Japanese restaurant for over 10 years. Not only is the food delicious, but I am also soothed by Mr. Ishikawa's cheerful personality and the kind consideration of the service staff. This month, the food exceeded my expectations once again. - The beautiful dish at the beginning was swordfish and green beans with yuzu pepper. The fatty swordfish with delicious broth jelly and a spicy kick from the yuzu pepper was impressive. - The flounder and its fin steamed with rice were perfectly seasoned. - The egg tofu served with soft-shelled turtle broth was full of flavor, not a drop was left behind. - Kyoto's horse mackerel with sweet sea urchin. - Two delicious preparations of conger eel with plum paste and a sesame oil and black sesame salt sauce. - Grilled natural sweetfish over charcoal, so fluffy. - Sesame tofu with pickled turnip in a sweet and savory sauce. - Abalone from Oita prefecture on top of tender turnips with caviar. - Beef tongue, winter melon, and Achilles tendon in a soup. - Kamo eggplant with chilled sesame sauce somen noodles. - Purple shiso flavored mixed rice. - Musk melon and mango. - Black honey jelly with coconut sauce. Everything was truly delicious, and I left feeling completely satisfied.

This is my second visit to Ishikawa-san's restaurant! Simply delightful! When you enter the door, the chef greets you with a lively voice. You can feel the depth of research and effort put into each dish created by the chef, despite their simplicity. Today's highlights included: - Flounder fry with rice: Light and fluffy, paired perfectly with the sticky rice. - Beltfish with green beans: Summer colors and flavors. - Soft-shelled turtle soup with egg tofu: The aroma and dashi were outstanding. - Horse mackerel sashimi with sea urchin, cucumber, and ginger soy sauce: The best horse mackerel sashimi I've ever had. - Conger eel with plum, minced salted kelp, and sesame oil: Surprisingly delicious combination. - Sweetfish: Juicy and tender, a rare find among crispy options. - Junzai sesame tofu. - Turnip in bonito broth with abalone liver sauce. - Winter melon with beef Achilles tendon and beef tongue: Delicious winter melon and rich beef flavor. - Kamo eggplant with somen noodles: A unique and innovative dish I'd like to try at home. - Summer fragrance rice: Salt, chili, plum, sesame, truly captured the essence of summer. - Mango, melon. - Black honey jelly, coconut milk. Despite receiving multiple Michelin three stars, the chef remains humble and sincere. The chef's smile and dishes always bring joy and energy. Thank you for the wonderful meal!

It's been a while since I visited this group, but the top smile of the uncle heals both my heart and my appetite! The best #Makolog gourmet #Makolog Tokyo #2023 Makolog gourmet recommended store #Kagurazaka Ishikawa #Kagurazaka gourmet #Three stars #Kagurazaka Ishikawa Group #Japanese cuisine #Japan #Nihonbashi gourmet

The pinnacle of the Ishikawa Group, the original Ishikawa, is somewhat overrated. Is this the ultimate in Japanese cuisine? While it is true that you can feel the seasonal freshness with each visit, it is difficult to say that the taste harmony is meticulously calculated. Is it impossible to find a truly delicious Japanese restaurant that pursues the umami, depth of flavor, and harmony unique to Japanese cuisine?

It's Tuesday night in Kagurazaka. It has been about seven months since my last private room visit to Shimozuki. I am seated at the counter with a slimmed-down follower girl, unable to play around like we used to with Dorami-chan. The counter has only six spacious seats. We are guided to the center and wet our lips with plum wine sours. Shortly after, a pair of male regulars sit on the right side, and we start the kaiseki course with four people. The remaining two seats are taken by a young couple who arrive around eight o'clock. It seems like it's not a synchronized start time. Now, let's get to the main topic. The course we received is as follows. Each comment is listed in the photo section for your enjoyment. And thank you for the meal. Summary: Compared to the last Shimozuki visit with snow crabs and white bream, the ingredients this time are a bit lackluster. But it's an off-season, so it's understandable. However, the skill to maximize the potential of these weaker ingredients is truly admirable. The silver paste and the soup in the soup bowl are both excellent. The seared golden eye snapper with crispy skin and rare flesh was a finish I've never experienced elsewhere. Next time, we have reserved the counter at Ishikawa's with three people, in the month of Kisaragi next year. It's midwinter, so I wonder what will be served. I'm looking forward to it. You have to live long to enjoy these moments. Ahaha! Course Contents: - Steamed abalone: with silver paste, white dots - Rice steamed: glutinous rice, corn, konowata - Soup: conger eel - Sashimi: Fukko: Tokiwadai, Kitayokogai - Vinegar dish: Tosa vinegar jelly, steamed sea urchin, mud barrier squid, imitation tuna (caviar) - Golden eye snapper: seared, rare, udo, Chiba - Kamo eggplant - Bonito: Tataki, Manganji - Hand black chicken: new onion, Awaji Island - Lotus root somen: young sweetfish - Red soup rice: two servings, white bream helmet, fresh ginger - Red soup: Junsa - Fragrant vegetables: kelp, cucumber, eggplant - Dessert: melon, watermelon, brown sugar agar: coconut milk sauce Drinks: - Plum wine: sour - Juyondai: Junmai Daiginjo, Sake Mirai, Yamagata

It has been 7 months since my last visit, and this time I sat at the counter for the first time. I was completely charmed by Chef Ishikawa's easygoing personality and had been looking forward to this day. It was the summer solstice, and the starting time was still bright. When I arrived, the chef had just seen off the previous customers from the last seating and greeted me with a smile. The flavors of the summer vegetables and dashi were particularly impressive. According to my dining companion, it was the transitional period for ingredients. The skillful preparation and hospitality made it hard to notice this. I am already looking forward to my next visit. We started with a plum wine soda and then moved on to Yebisu beer. The dishes we enjoyed were as follows: Appetizer of abalone, zucchini, and silver bean paste; Steamed dish of corn rice and sea cucumber intestines; Sashimi of flounder, Hokkaido scallop, and Joban sea bream; Vinegared dish of squid, caviar, steamed sea urchin, vinegar jelly, and vinegar citrus; Grilled dish of grilled golden eye snapper and wild parsley; Kamo eggplant from Kamigamo; Bonito with grated daikon and long green pepper; Tanba black chicken with onions from Awaji Island; Sweetfish noodles; Rice dish of steamed rice with white sea bream, pickles, and red soup with water shield; Watermelon and melon for dessert; Sweet black honey agar with coconut sauce.

One of the restaurants I wanted to visit again and thought I could go on my own was here. It has been three years since my last visit. The simmered rice with Manjushage chili pepper that I had before was still delicious. I'm excited to see how I can enjoy my return to Ishikawa-san after three years. It's nice to be able to go in during the daytime on weekends. And it seems like they are quite flexible with reservations based on my booking history. I don't remember the face of the head chef at all. I wonder if his hair has turned white. The original Ishikawa beer is so good! - First dish: Steamed abalone and zucchini combination. Thick and juicy! The broth is delicious. It feels like eating thick meat, with a hint of yuzu peel and ginger adding a nice touch. The aroma is lovely! - Second dish: Mochi rice and corn. The saltiness of the corn silk. Just the right amount of saltiness before it becomes too bitter. Perfect for sake! - Third dish: Soup with Amakusa conger eel. Hot, fluffy, and flavorful. The eel is succulent and full of umami. The plum meat on top adds a nice touch of saltiness. The combination is delicious! - Fourth dish: Hokkigai and Suzuki fish. The texture is pleasant, with a gradual umami taste. The sweetness of the Hokkigai is great. Let's have some sake! - Fifth dish: "Fake" tuna caviar, steamed Japanese flying squid, and sea urchin with salted kelp jelly. Creamy sea urchin due to steaming. The umami is just right, almost on the edge of bitterness. Sake goes well with it! - Sixth dish: Kinmedai and udo. The skin of the Kinmedai is purposely grilled. The flavor of charcoal grilling. The udo is delicious. The Kinmedai has a crispy skin and tender flesh. The flesh at the edges could have been juicier, but the overall dish is well-prepared. - Seventh dish: Kamo eggplant. The eggplant is delicious and juicy. I want to slurp up the broth with the plate. - Eighth dish: Bonito tataki with myoga and shiso, served with Manjushage chili pepper. Refreshing and flavorful. The tender texture of bonito with a tangy flavor. - Ninth dish: Tanba local chicken with Awaji Island onion. Simple and grilled. The chicken is firm and flavorful, with no unpleasant smell. The Awaji Island onion is sweet and familiar. - Tenth dish: Ayu soba noodles. Crispy and fluffy ayu fish with a hint of bitterness and umami! The sansho leaves add a nice kick! Ayu is delicious, just like I remembered.