This is a shop that is open only for a few days each month on the closing day of Mr. Ishikawa. I have only been to Oita once, so I was looking forward to discovering what kind of local cuisine I would encounter. The most impressive dish was the local chicken. I enjoyed Karaage (fried chicken) and chicken tempura with kabosu and lemon, and the quality of the chicken was excellent, juicy, and delicious. The Shirakawa (white sweetfish) was also impressive with its thick flesh and concentrated umami flavor. The grilling was also perfect! One interesting dish was the Takoyaki rice. It really tastes like takoyaki and the pickled ginger is a nice accent. The chef is very curious and willing to try new things, and I also thought his personality was wonderful. Thank you for the meal!

One of the restaurants in Japan that has received the most Michelin stars is "Ishikawa". The head chef, Mr. Eto, expresses his feelings for his hometown of Oita and, on the irregular days when Ishikawa is closed, he opens "Bungo-mon Eto" here. I have been captivated since my first visit and have continued to visit regularly. This evening, my wife and I visited for the first time in a few months. It was a wonderful experience once again! Mr. Eto's personality is truly captivating. Not only his sincerity as a craftsman, but also his kindness, humility, humor, everything is harmoniously balanced, creating a very comfortable space and serving delicious food. It is truly admirable, and I believe Mr. Eto is a pride of Oita Prefecture. Oita Prefecture must be supporting Mr. Eto, and in turn, Mr. Eto must deeply love Oita Prefecture, creating a lovely bond that is recognized in the heart of Tokyo and even around the world. It is likely that the Ishikawa Group, which is likely to be the undisputed No.1 in Japan in terms of Michelin stars as a group, also has a wonderful personality like Mr. Ishikawa, who always has a bright smile. The apprentice chefs also seem to be having fun working and are being encouraged to become independent even in their 20s, with the ones who have left the nest one after another earning Michelin stars. This may have thrown a big stone into the restaurant industry, which was once known for its tough apprenticeship system reminiscent of the old days. By the way, the end of this evening was the usual dish of Hino Hikari rice with pork and leek stir-fry (I forgot to take a picture...)! Of course, it was incredibly delicious, but it is quite rare to see a dish like this in a traditional Japanese restaurant. This freedom is also a good feature of this group, which seems to have captured the hearts of many fans. Although it is difficult to make a reservation at any of their restaurants, as a fan of the Ishikawa Group and Mr. Eto, I truly hope to continue visiting them for a long time. (Details of each dish will be listed in the photo section.) It was incredibly delicious this evening too! Thank you for the wonderful meal!

Kagurazaka Toyomonomon Eto Oita is a course where you can fully enjoy the blessings of the sea and mountains ⛰️ Chef Eto from Ishikawa creates Oita's local dishes, his hometown, for you to enjoy ☺️ When I first visited Oita, I was impressed by how delicious the seafood, meat, and vegetables were. That unforgettable experience made me realize how special Oita is. This luxurious course brings out the flavors of the ingredients with simple yet delicate seasoning. The meat was so delicious! The meal ended with takoyaki rice, which I was not sure had any connection to Oita, but receiving onigiri made me happy ☺️ I am already looking forward to the New Year's dishes at Eto, thank you for the feast! ✨ #ToyomonomonEto #Kagurazaka #KagurazakaGourmet #KagurazakaDinner #SaikagohanTokyo #SaikagohanKagurazaka

Chef Eto, who serves as the head chef at Ishikawa when Ishikawa is off, will stand at the counter. Originally from Oita, he uses ingredients and dishes from Oita. Oita, with its sea, mountains, and hot springs, offers a variety of delicious ingredients. It might be nice to experience the charms of the region. #Thank you for the delicious meal #Chef Toshiko Eto #Gourmet #Japanese cuisine #Ginza Kagurazaka #Omakase featured restaurant #First visit #Just between us #The staff thoroughly enjoyed the meal #That's all from the site.

I visited the restaurant "豊後もん 江とう" in Kagurazaka, Tokyo, which is ranked at 96 out of the top 100 Japanese restaurants in Tokyo in 2023. Even though they have limited opening days, it is a popular spot and reservations are hard to come by. The décor is charming with a traditional Kagurazaka feel. The menu focuses on Oita cuisine, the birthplace of the restaurant owner, Eto Toru. The regional specialties were showcased throughout the meal, from ingredients like Ise lobster and Bungo beef to dishes like Beppu cold noodles. The skillful preparation and delicious taste make it a wonderful place to enjoy a meal. It's a great restaurant where you can experience the flavors of Oita in the heart of Kagurazaka.

Opening at Ishikawa-san's store was quite busy and I didn't have time to check the details, so I was a little hesitant, haha. The taste was as good as always. It brought back enjoyable memories from when I traveled to Oita, haha. I wonder if I can find a restaurant of this quality locally. The course was thoughtful and made me think of my hometown. Lovely, isn't it?

It's been about half a year since my last visit. I was so impressed the first time I came, and I had been looking forward to going back, but unfortunately "Ishikawa" is only open for a few days a month, so our schedules didn't align for quite some time. But I finally made it back, and once again, they did not disappoint! Everything was delicious! All from Oita! Oita is amazing! I love Oita! I haven't been there yet (^◇^;), but I will definitely go! Here's what we had: - Female Gazami (Japanese blue crab), served with fiddlehead fern - The female crab with eggs was amazing! - Coronet Chicken - grilled like karaage with kabosu pepper. The chicken tempura was with lemon. Both were incredibly delicious! - Salted tomato - using "Tomato" variety. The jelly of the white amberjack paired perfectly with the sweet tomato, which was crunchy and had a unique texture when eaten. - Okoze miso soup - the broth was wonderful. - Castle Flatfish and Aori Squid sashimi - absolutely stunning sashimi. Brilliant and shiny. The slices, presentation, Aori squid - everything was exquisite! - Mochi rice and stem hijiki - White amberjack and "Toyochinni" - among the most delicious dishes I've had in recent years! - Natural snapping turtle with green onions, yam, and egg - Bungo Beef fillet - a real gem. It was amazing with flower pepper and grated radish! - Beppu Cold Noodles with homemade kimchi - Main dish: "Takoyaki Rice" with clam broth miso soup, nori, and pickled radish - Takoyaki rice with octopus, pickled ginger, and tempura bits. It had a unique and addictive taste! - Homemade Bungo Roll - an adult roll cake with a hint of Japanese pepper! - Black tea pudding - the caramel was exceptional! As always, they showcased the fantastic local ingredients from Oita, bringing out their pure flavors with minimal yet perfect seasoning. It was a blissful dining experience. I look forward to experiencing the seasonal dishes in late summer or early fall! Everything was incredibly delicious! Thank you for the feast!

Tonight, I will pass through the gate of "Kagurazaka Ishikawa" after a long time. However, tonight's host is not Ishikawa-san, but the head chef Eto. Although he now lives in Asakusa, he is originally from Oita and loves his hometown Oita. On days when the main branch is closed, Eto serves Oita cuisine, showcasing his skills. Even though it's not Ishikawa-san's Michelin three-star cuisine, Eto's quality is top-notch. Moreover, as he has traveled to Yufuin and Beppu in Oita a lot, he is familiar with the concept which is something to look forward to. First, starting with a draft beer. 1) Abalone and Shiitake Mushrooms - Thick abalone with a shiitake mushroom sauce. The Shiitake mushrooms are matured for around 15 years on a shiitake mushroom bed at Yufuin, and then aged for another two years with shiitake fungus to produce the original shiitake. The texture is soft and chewy, with a deep flavor like abalone. 2) Tomato Jelly - Extremely sweet tomatoes produced in Hiji-cho, Oita using seawater. The rich sweetness and umami are concentrated, with a hint of saltiness from mixing seawater in the soil. It's similar to the feeling of sprinkling salt on watermelon. 3) Soup - A soup made from tiger pufferfish bones, charcoal-grilled pufferfish and its roe. The aroma of tiger pufferfish permeates from the soup bowl. The tender and simple taste is delightful. 4) Sashimi - Shrimp and red snapper from Saiki. These are directly sourced from local fishermen. Due to the early auctions in Kyushu, the seafood is very fresh. 5) Live Oyster - Unfortunately, I prefer cooked oysters due to a bad experience in the past. 6) Grilled Blackthroat seaperch, Grilled spinach - The fat of the blackthroat seaperch is surprisingly light. The grilled spinach, on the other hand, has a strong flavor. 7) Turtle Soup - A soup made from a turtle sourced from Yufuin, using its emperors. The taste of the turtle is unique due to its reptilian nature. The natural yam dumplings are excellent. 8) Bungo Beef - Oita is known for Bungo Beef. However, I cannot distinguish between different beef brands based on taste. 9) Squid Ink - Homemade squid ink. It's a moist and tender umami bomb. 10) Cold noodles 11) Claypot rice, Horse mackerel - Freshly cooked claypot rice with sesame mackerel. The flavor of the mackerel is exceptional. I once visited Saga for sesame mackerel and was amazed by the quality of the authentic mackerel. The impression of the food is "THE Oita". All dishes showcase simple flavors made from Oita's ingredients. The more complex the dish, the simpler it becomes. Eto pours his passion into the dishes, possibly becoming a goodwill ambassador for Oita. His strong dedication is evident. He also has exchanges with "Japanese Cuisine Beppu Hiromon," so I should visit there as well. Thank you for the feast.

◆Dinner on January 30, 2023 (Monday)◆Chef's choice course: ¥33,000Beverages includedConsumption tax includedTotal: ¥36,300◆Reservation: Call the Ishikawa Group reservation center◆Dining time: 5:00 PM - 7:00 PM①Appetizer- Marinated blowfish with iron skin- Simmered scallions in Oita styleThe blowfish marinated with iron skin exudes an elegant and cool presence in a Yellow Seto ware. The complex combination of sweetness and saltiness in the marinated blowfish evolves in the mouth, transforming into a flavorful dish with a robust texture. The miso soup is made by combining Showa miso and Shinshu miso and adding a touch of barley miso for a slightly salty taste. Egg whites are then added to create a rich miso flavor, followed by egg yolks to mellow the saltiness, and finally, kabosu citrus juice is squeezed in to complete the dish. The marinated blowfish was truly remarkable, tempting me to drink alcohol, but requiring considerable willpower to resist.②Chicken Tempura and Yakitori- Crown chicken tempura- Crown chicken yakitori- Lemon- Kabosu pepperOita's specialty, chicken tempura, and yakitori with a twist in flavor. The Crown chicken, a crossbreed of Cuckoo Maran chickens, is used for the dishes. Chicken tempura is made from chicken breast meat, while the yakitori is made from chicken thigh meat marinated in a tangy sauce, enhanced by the spicy kabosu pepper. The use of kabosu pepper instead of yuzu pepper creates a unique and enjoyable flavor. The chicken tempura is a refined and reliable dish that showcases the gentle taste of the Crown chicken.③Palate Cleanser- Salted tomato- Sweet red snapper broth jellyA clear and refreshing palate cleanser featuring tomato infused with a delicious red snapper broth jelly. The tomato, grown along the coast, has a crisp skin and a subtle salty taste, with a beautifully clear sweetness. It cleansed the palate refreshingly.④Soup- Grilled cod milt- Soft-shelled turtle brothA simple and elegantly presented soup featuring grilled cod milt and soft-shelled turtle broth. The clear and light umami flavor of the soup, combined with the unique taste and texture of the grilled cod milt, was exceptionally satisfying. The perfect harmony between the milt and the broth created a serene and delightful taste experience.⑤Sashimi- Flounder- Mud-dwelling cuttlefish- Sweet soy sauce and wasabi- Sashimi sauce

I heard that the head chef, Mr. Nagato, from Kagurazaka Ishikawa in Oita, would provide interesting Oita cuisine at the restaurant, so the organizer took me there. The dishes like Ise lobster and toyochiri, fried crown-broiler, blowfish sashimi, fresh oysters, Bungo beef, Shinko pears, Bungo roll, etc., were all delicious. The restaurant also serves sake made from local acquaintances' ingredients and by junior colleagues, making it a place with interesting stories.

For 14 consecutive years, the renowned Kagurazaka Ishikawa, a Michelin three-starred restaurant, is closed on certain days. On those days, the head chef at Ishikawa, Mr. Eto, who hails from Oita prefecture, offers a dining experience at "Bungo Mon Eto" where he focuses extensively on using Oita ingredients. I had the opportunity to visit with a gourmet client (originally from Fukuoka) on a day when they were available for a reservation. The entrance, with a small sign for "Eto," is nestled within Ishikawa. We were seated in a private room, and Mr. Eto personally greeted us. The Oita ingredients used in the dishes were incredibly delicious. Mr. Eto's love for his hometown is evident in the dishes. The meal had a simple yet impeccable taste. The Oita-themed course was a first for me, and it made me an instant fan of Oita. The dishes we enjoyed included: Ise Ebi (spiny lobster) and Toyochiny, crown dory two ways, homemade yogurt, fugu (pufferfish) broth, fugu sashimi, fresh oysters, Shiry Amadai (white sweetfish), Seseri (chicken neck) hot pot style soup, Bungo beef, and more. Each dish was a delight, showcasing the unique flavors of Oita's local ingredients.

Thank you for viewing. I visited "Bungo Monge Eto" in Oita Prefecture on the regular day off of "Kagurazaka Ishigawa." The restaurant normally run by Eto-san here is very popular. The service was very polite and friendly, resembling the Ishikawa group. All dishes were made with ingredients from Oita and Kyushu, making it a delightful experience. There were some rare dishes that were quite interesting. The dishes I had that day were as follows: - "Oita Conger Eel with Vinegar Miso and Ume Koji" - "Crown Local Chicken Tempura and Grilled Chicken with Lemon and Kabosu Pepper" - "Oita Kiichiku Tea Leaf Soaked in Water" - "Kijihata and Oita White Green Onion Soup" - "Shiroshitagarei with Engawa, Akougi, and Aoriika Sashimi" - "Rock Oysters" - "Grilled White Amberjack and Eggplant" - "Yamaimo, Arkshell, Seseri, Negi, Tofu" - "Bungo Beef Tongue with Amadare Pepper" - "Beppu Cold Noodles with Cabbage Kimchi" - "Two Types of Seaweed" - "Silky Fowl Egg Yolk" - "Clam Miso Soup with Sake Kasujiru" - "Pickled Cucumber, Sesame Miso, Ume Koji" - "White Rice (Hinodehikari)" - "Sweetened Green Plums" - "Iced Tea with Azuki Beans" I would love to visit again on another occasion. Thank you for the meal.

◆Dinner on June 27, 2022 (Mon)◆ Chef's recommendation course: ¥33,000 Including drinks, total bill: ¥38,200 ◆Start at 17:00, End at 19:00 The meal progressed smoothly, creating a pleasant and bright atmosphere. It felt refreshing to enter the restaurant in the daylight and leave before sunset, a feeling rarely experienced recently. ①Appetizer Steamed conger eel with new spring onion, plum salted koji, and vinegar miso One of Oita's traditional dishes combines conger eel with vinegar miso. The pure flavor of the eel harmonizes surprisingly well with the sweet taste of the vinegar miso, creating a gentle and delightful taste. Another highlight was the mustard-like paste made from salted koji, plum, and miso, which brought out the subtle umami of the eel. The plum salted koji surprisingly enhances the potential of the conger eel, showcasing its richness and vitality. I appreciated the straightforward approach from the beginning. ②Fried dish Tempura of Nankoku-jidori chicken breast and Karaage of Nankoku-jidori chicken thigh with yuzu pepper and kabosu Two dishes that brought out the charms of Nankoku-jidori chicken. The crispy tempura had a delightful crunch, complementing the tender flavor of the chicken breast perfectly. On the other hand, the Karaage exuded a rich umami taste from its juicy fat, tempting the taste buds with its lusciousness. The yuzu pepper added an invigorating spiciness, enhancing the sweet and savory flavors of both dishes. I was left in awe of their delectable taste. ③Steeped green tea A refreshingly light palate cleanser featuring Dutch tea leaves steeped in a small dish. It reset the palate perfectly after the fried dishes. ④Soup Soup with Kinmedai from Oita and white leek, combining the subtle umami of kelp with the fresh taste of Kinmedai. The soup had a lively and dynamic taste, with a deep richness that captivated the palate. The Kinmedai's plump texture and lively flavor, along with the tender white leek, created an exciting and satisfying experience. ⑤Sashimi Engawa of Managatsuo flounder with salt and kabosu, viscous and sweet soy sauce Raw flounder was served with salt and kabosu, followed by wasabi soy sauce. The supple texture of the flounder extended beautifully with the salt and kabosu, harmonizing with the mild and lovely flavor of the fish. The Mud-Brown Cuttlefish paired exceptionally well with Oita's soy sauce, enhancing the rich and subtle sweetness of the cuttlefish. The soy sauce brought out the viscous texture and sweet flavour of the cuttlefish, elevating its overall umami. ⑥Rock oyster Oita's rock oysters were paired with Chiebijin sake from Kusu. The oysters were smooth and inviting, gliding easily down the throat, highlighting the delicious flavor.

Ishikawa's head chef Mr. Eto, who opens on specific days of the week, runs a rare restaurant where you can taste Oita's local dishes that are hard to find in Tokyo. A unique restaurant that offers a different taste experience. Ishikawa #BungoMonEto #KagurazakaIshikawa #Limited days of operation #Difficult to reserve #Oita Prefecture

Mr. Etou's cuisine is beautiful and gentle. Serving as the head chef of Kagurazaka Ishikawa, Mr. Etou possesses a delicate sensibility that stands strong beside Mr. Ishikawa. His seat is held on Ishikawa's day off, an event as rare and high-quality as a gemstone. It is a luxurious sequence to experience Ishikawa on Saturday and Etou on Monday, tasting different dishes in the same facility. This was my third time at Mr. Etou's seat, and I was particularly impressed. He was polished and refined. During Golden Week, he utilized his days off to tour producers in Oita and returned with dishes that showcase the local ingredients of Bungo. The love for producers, the land, and the customers is evident in his stunning dishes, where local cuisine is elevated to a new level. Despite being the head chef at Ishikawa, he uses different dishes and broth at Ishikawa itself. A change in broth alters the taste, and both were superb with simple yet beautiful broths that are difficult to compare. With fewer carbohydrates, he skillfully incorporates mostly vegetables, preventing any feeling of monotony. Although both Ishikawa and Etou use vegetables frequently, Etou goes even further. Despite the constraints of regional cuisine, the delicacy is exceptional. This well-balanced and healthy cuisine, with its perfectly crafted broth and fantastic cooking techniques, showcases the pinnacle of Japanese cuisine. I must come to this special seat at Toyomonomi Etou as long as reservations are available, leaving me with a strong desire to return.

Bungo Mon is a restaurant in Tokyo that serves Oita's local cuisine. Located at Kagurazaka Ishikawa, they offer Oita's traditional dishes a few times a month on days when they are open only for dinner. Reservations are required and can be made for one person or more. The restaurant has a counter with 7 seats and private rooms. The set course menu features Oita's local ingredients such as seafood and vegetables, prepared in a delicate and refined manner. It's a great opportunity to experience Oita's specialties while in Tokyo. Thank you for the wonderful meal. Bungo Mon Course ¥33,000 includes dishes like snow crab with snap peas, Oita's famous chicken tempura, seared tilefish with squid ink, and Oita's signature rice dish "Tori Meshi." The meal also includes a dessert and a selection of Japanese sake.

Mr. Etou from Bungo Momon Etou, which is only open about 4 days a month, takes over when Chef Ishikawa from Kagurazaka Ishikawa is off. The course menu features dishes made with ingredients from Mr. Etou's hometown of Oita Prefecture. He spoke passionately about Oita's charms like a tourism ambassador, sparking a strong interest in Oita Prefecture. The dishes we enjoyed were: Swimming crab, Ooita crown Satsumadori chicken, Tomao (Oita's tomatoes grown using seawater), Alfonsino fish bowl, Kuruma prawn, Bigfin reef squid, White grouper from Oita, Toyochini (Oita's wood-grown shiitake mushrooms, Toyochini), Ooita Bungo beef tongue with grilled spinach, Spiny lobster, Abalone, Bamboo shoots, Scallion bowl, Clam soup with fresh okra, Black ink mochi with salted kelp, Chicken burdock, Yaseuma (Oita's local dish) rice, Sweet potato "Kanta kun" (Oita's sweet potato), Oita egg and tea pudding. Thank you for the wonderful meal. ✨

The second in command, Egashira, opens a Bungo cuisine restaurant on the head chef Ishikawa's day off. The food was easier to understand than expected, but still well-executed. It's been a while since I've had Ishikawa's cooking, so I can't say much, but Egashira seems to be more relaxed and approachable. Lately, it seems like there are more opportunities for apprentices to showcase their skills on days off, making the restaurant even more interesting. It's becoming more and more free-spirited.

This is a review for the restaurant "Ishikawa" in Kagurazaka. It is run by Chef Etou when the head chef is off. We had a 33,000 yen course. The dishes included blowfish sashimi with a tangy and savory vinegar miso, deep-fried chicken skewers with a unique lemon and yuzu pepper seasoning, blowfish fins in turtle soup stock, squid and sea bream sashimi, grilled white sweetfish with roasted shiitake mushrooms, tender Bungo beef steak, steamed abalone and grilled spiny lobster in miso soup, blowfish and rice cake soup, pickles, grated three-year-old natural yam, two types of seaweed, and rice dumpling soup, strawberries, and black tea pudding. All the dishes are delicate, simple, and made with local ingredients. They showcase the flavors of Oita, but the cost might be a bit high compared to other options available.

I visited "Bungomon Etou" in Shinjuku, Tokyo. The restaurant is located about a 5-minute walk from the Toei Oedo Line's Ushigome-Kagurazaka Station. In fact, this restaurant is the well-known "Kagurazaka Ishikawa" restaurant. On the days when Chef Ishikawa is off, Chef Etou takes over and offers a course menu featuring Oita cuisine. The dishes I tried were as follows: - Blowfish Liver - Oita's Specialty Toriten (Deep-fried chicken) - Oita Shiohime Tomato with Tai-Dashi Jelly - Grilled Blowfish Milt and Anshin'in Suppon Soup - Red Clam and Red Seabream from Bungo Suido - White Sweetfish from Oita with Kinoko Toyo Chini - Oita Oysters - Oita Beef Fillet with Spinach - Fresh Karasumi and Aged Karasumi - Lobster and Steamed Abalone with Abalone and Lobster Broth - Blowfish Soup and Grilled Rice Cake - Presented Rice "Akisakari" with Mountain Yam, Grilled Seaweed, Blowfish Karaage, and Dango Soup - Oita Berries - Oita Tea Plantation and Oita Egg Tea Pudding The dishes were all meticulously prepared and showcased the use of Oita ingredients throughout the meal. Each dish was a delight, with unique ingredients like "Kinoko Toyo Chini" adding to the overall experience. Of note were the Blowfish Liver with a spicy mustard greens flavor and the Blowfish Soup with a comforting but distinct taste. The freshness and richness of the dishes were impressive. I look forward to revisiting this restaurant. Thank you for the wonderful experience.