This visit was a long time coming for NK, who I regularly visit. The dishes we enjoyed included fresh spear squid with a dashi broth infused with wood sorrel, caviar and boiled tofu with pickled turnip, cream, and caviar, young ayu fish with a sweet and sour sauce of tomatoes, paprika, and onions, Kamo eggplant cooked in bonito broth with scampi soup, somen noodles with horse mackerel, seaweed sauce, sweet vinegar cucumbers, and cold ginger, beef fillet with a thick bonito broth sauce and sansho pepper, grilled fucoidan with plenty of Okhotsk hairy crab sauce, marinated in salt and sake with Chinese cabbage, cherry shrimp white miso tantan noodles, rice cooked with kettle-boiled whitebait and shiso in saffron, hume curry, yogurt ice cream with rosemary and honey vanilla beans, served with grapefruit. The dishes were a delightful taste of early summer flavors, with a refreshing and light seasoning that captures the essence of the season. Once again, the meal was consistently delicious.

I was finally able to visit. The rumors about the deliciousness were true, and I was amazed from the first dish. The unexpected corn soup was so flavorful, and the aroma was definitely corn. It really changed my concept of Japanese cuisine. Among the Ishikawa Group, this is my personal favorite. Chef Kadotani's dishes were truly innovative.

A unique combination of ingredients and cooking methods that are not typical, but delicious. A dish that can only be enjoyed here and now. A once-in-a-lifetime culinary experience. Another satisfying meal today. #Thankyou #Tateya Kento, chef #Gourmet #Kaiseki cuisine #Gyokoku Kagurazaka #Justbetweenus #Staffenjoyedthedish

NK is a restaurant within the Ishikawa Group that is always fully booked. It is located next to Ishikawa. The head chef is Mr. Kentaro Tsunotani. The cuisine is neither Japanese nor Western, but rather a unique blend that is exciting. Everything I ate was delicious. The curry, a popular dish for finishing, is especially tasty. I am always satisfied.

Starting from Inoshishi Kuro in January this year, I was captivated by the Ishikawa Group and set my sights on completing the collection. The passion alone kept me gazing at the stars for months. Gugu, Ren, Torashiro, Ishikawa, all the stores were truly amazing, but it's just hard to get a reservation. With only the knowledge that NK and Kakuland Kagurazaka are somehow related to Ishikawa's creative cuisine, I was lucky to secure a reservation the day before. The introduction was long but the content is a bit lacking, but how many times have I said delicious, tasty in my head? This is, could it be... It feels similar to going to Disneyland, where every direction you go is fun, everything is amazing, the parade is sparkling↑ At this point, in Disneyland terms, it would be like watching the fireworks. The yogurt ice cream was also very delicious, but personally, the curry made with Kamasu broth, which cleanses the intestines beautifully, left a lasting impression after enjoying everything. The mystery of Kakuland was solved and I feel refreshed. And miraculously, as we were talking about that, a hidden Mickey appeared. It may be a little while, but I look forward to the day I can visit the dreamland of Kagurazaka again. The work of a genius was truly amazing, thank you for the feast. I was wondering when I went to Inoshishi Kuro, and when I checked, it was in January, yet it was the best thing I ate this year, haha. Hey, it was in January, I chuckled to myself. Looking forward to visiting again.

Located an 8-minute walk from Kagurazaka and Iidabashi Station, this famous restaurant is nestled behind the Bishamonten Zenkoku-ji Temple. They use high-quality ingredients like truffles, sea cucumber, caviar, and wagyu beef to create the best flavors. While they have a Japanese taste, they also incorporate a mix of Western flavors, resulting in a gentle and delicious cuisine that pairs well with any drink. The head chef, Mr. Tsunetani, is very personable, with great attention to detail and excellent communication skills that enhance the atmosphere. Reservations are booked over a year in advance, making it a popular and hard-to-reach restaurant, but it is definitely worth visiting at least once in a lifetime.

I visited NK for the first time in a while for a meal with a customer. Among the dynamic Ishikawa Group, Chef Tsunoya's innovative and challenging cuisine can be considered an evolution of Japanese cuisine! Since the customer was a sake lover, we decided to leave it up to Tsunoya to pair the sake for us. We started with a warm glass of broth with spear squid, followed by various dishes such as edamame mousse with jellied peach pasta, young corn tempura, Kamo eggplant and shrimp bisque, soba noodles with finely shredded ginger and seaweed sauce, charcoal-grilled wagyu fillet, fukahire diving into red chili sauce, snapping turtle ramen, and clay pot-cooked ayu risotto, all paired with amazing Japanese sake. Even though we were quite full, we couldn't resist having a small portion of saffron rice and curry at the end, which was so delicious that we ended up getting seconds. Every dish was perfect, and the customer was very satisfied. Kudos to the genius of Kakurando! Thank you for the feast♪

Lunch visit. It's been almost 3 years since I last came here. They remembered me well. I think I came here when it first opened. The hospitality is still great. - Dish 1: A warm broth served in a glass, today it's a consommé of spear squid with a hint of sansho pepper. The squid flavor is delicious, and the sansho pepper helps to enhance it. I got a little choked up by the sansho pepper, just like 3 years ago. - Dish 2: Peach pasta with edamame mousse, vinegar jelly, and water shield. The combination of flavors is nice with the sweetness of the peach and the crab's umami. - Dish 3: Red sea bream with young corn tempura. The tempura was slightly oily, but the sea bream was moist and flavorful with a hint of curry spice. - Dish 4: Eggplant and shrimp bisque consommé. The shrimp flavor is delicious. - Dish 5: Soba noodles with cucumber seaweed sauce and fresh ginger horse mackerel. The dish is refreshing with a slight acidity that complements the mackerel. - Dish 6: Grilled beef sirloin with tsurumurasaki, grated radish with mustard. The meat is tender, and the sauce is delicious with a hint of bitterness from the tsurumurasaki. - Dish 7: Grilled sea cucumber with shishito pepper. The sea cucumber is thick and satisfying, and the pepper sauce is not spicy. - Rice dish: Whale ramen, sweetfish rice risotto, and curry fish. The flavors are unique and delicious, especially the saffron rice. - Dessert: Yogurt ice cream with grapefruit. The acidity of the grapefruit complements the yogurt. Overall, the meal was enjoyable with a good balance of flavors. The wine selection was reasonable, and the total cost was around 39,000 yen. The restaurant offers a variety of high-quality ingredients prepared in a light French style. The atmosphere is lively, and the chef even mentioned that it was his birthday. Congratulations!

On this day, I had the pleasure of dining at NK's seat, which is located right next to Ishikawa Group, or rather right next to Ishikawa itself. In conclusion, it was a wonderful restaurant!!! The food was fantastic, and the friendly atmosphere emanating from Chef Kakutani's personality, as well as the innovative and creative dishes that were almost all "I tried it for the first time!" were impressive. We opted for a sake pairing, and each one was delicious! It was also nice that they refilled our glasses when needed! No wonder this place is so popular and hard to book. We had an 11-course meal at the counter, including an appetizer, 6 dishes, 3 closing dishes, and 1 dessert. Everything was fantastic! We started with a warm dashi served in a red wine glass, a unique touch. Next was a dish with peach-based jelly, edamame mousse, and okra, which was perfect for refreshing a tired stomach. Then came the young corn tempura and spiced tempura of red snapper. The tempura corn with the husk was exceptionally delicious! Following that was a beef consomme soup with eggplant, which was rich and flavorful. Somen noodles were served with various toppings like nori paste, ginger, and vinegared horse mackerel, all of which complemented each other perfectly. The grilled beef fillet with a bonito broth sauce and sansho pepper was outstanding. The bonito broth sauce balanced the richness of the meat beautifully. A hot pot with grilled shark fin cubes in a mild chili sauce was a pleasant surprise. The first closing dish was a whale bacon ramen, which had a nice saltiness from the bacon. The white sauce ayu rice in a clay pot was like a risotto with a twist of Japanese flavors. The fish curry with saffron rice was a delightful fusion of flavors. The dessert was homemade yogurt ice cream with grapefruit, a refreshing end to the meal. Overall, it was a flawless, delicious, and enjoyable dining experience! Hopefully, I can visit again someday. Thank you for the wonderful meal!

This day was dedicated to my favorite restaurant, NK. Every time I come here, the food is delicious and the atmosphere is enjoyable. The food was exceptionally delicious this time, surpassing the usual high standard. The course was as delicious as always, but I felt that there were fewer ingredients that I particularly enjoy. However, the surprise came at the end with the amazing flavor of the ayu rice dish. It was so delicious that even my friend, who doesn't usually eat much, kept asking for more. It was truly amazing. Thank you for the wonderful meal! We spent about 2 and a half hours there, and the bill was less than 40,000 yen.

Tabelog ★ 4.24 ・ 2023 bronze ・ 2023 Japanese Cuisine Tokyo Top 100 Restaurants [NK] New Wonderful Companions feat. Kakuland I visited with Kakuland-san, (94 out of 100 restaurants). The location is in Kagurazaka, next to Ishikawa-san's restaurant. The exterior blends into the quiet streets with a simple design, while the interior has a row of counter seats and table seats. This is a sister restaurant of the successful Ishikawa Group. It offers innovative dishes with a focus on Japanese cuisine, created by the young chef Kenji Kakutani. The innovative fusion dishes are based on Japanese cuisine but also incorporate elements of Chinese and French cuisine. The menu includes dishes such as spear squid consommé soup with sansho, caviar with yuba, and jellyfish, and grilled fukahire with hairy crab sauce over rice. The desserts include vanilla ice cream with jelly and a selection of three herbal teas. The restaurant's high level of quality is built on a solid foundation of Japanese cuisine, resulting in a unique and delicious dining experience. The carefully selected ingredients, skilled techniques, and innovative combinations make this restaurant stand out. It's exciting to see what the future holds for this young chef. Overall, it's a great restaurant.

Everyone loves NK-san in July. Thank you for the Yuba cream, Jun-sai, and caviar. It was delicious! The menu also included shark fin, hairy crab, young sweetfish, scampi, consomme soup, Kamo eggplant, fresh ginger, somen noodles, wagyu beef, saffron rice, risotto, and curry.

The most touching restaurant I've been to recently! They serve a lot of delicious food and let you drink plenty! The Ishikawa beer is always delicious no matter when you come! The hospitality at Kakurando is amazing! After eating curry, they offered seconds of somen noodles, and when I mentioned I like coconut warabi mochi, they brought some from the neighboring Ishikawa. I want to keep going to this restaurant forever!

Visited "NK" in Kagurazaka. It is a prestigious Japanese restaurant that is part of a renowned group. The elegant white walls with the shining "NK" sign catch your eye. Upon entering the restaurant, you are greeted by a spacious counter. The stylish and serene atmosphere gives a modern yet traditional Japanese impression. The young head chef, named "Kaku Land," is one of the talented chefs leading the prestigious group. Sitting at the counter, the meal begins. Here is the course in order: - Consomme soup with spear squid - Caviar with yuba and jellied vegetables - Red snapper with summer vegetables in escabeche sauce - Bisque of Akaza prawn and Kamo eggplant - Horse mackerel, nori, spring onion, cucumber, and somen noodles - Fillet of Yamagata beef with green peppercorn and charcoal grilling - Baked shark fin with hairy crab - Tan-tan noodles with sakura shrimp and white miso - Cream risotto with sweetfish - Fish curry with sea bream, rockfish, and conger eel broth - Yogurt ice cream for dessert Overall, the restaurant offers creative Japanese cuisine while maintaining traditional elements. The dishes are visually appealing and exciting, with highlights including the prawn bisque, Yamagata beef fillet, and baked shark fin. The service was excellent, reflecting the high standards of the renowned group. The ambiance was also superb. Payment was made by credit card. The food was delicious, and I will definitely visit again. Thank you for the wonderful meal.

Let's get excited! Today, I visited NK in Kagurazaka! The name of the restaurant, NK, is quite interesting. It's fun to imagine the naming process that led to this abbreviation. The young chef aims to create a food wonderland, hence the playful name Kakuland. This playful spirit is reflected in the dishes served, which are a mix of Japanese, French, and Chinese influences. The dishes are not only delicious but also intriguing, with creative twists that make dining a fun experience. The caviar dish was a visual spectacle, with a generous amount of caviar presented before being served with yuba, creating a delightful combination. The Yamagata beef fillet was cooked slowly over wood and charcoal, resulting in a tender, melt-in-your-mouth texture. The hairy crab and grilled shark fin dish was a standout, with the shark fin being particularly impressive. The meal ended with a creamy risotto and curry, both expertly prepared to excite the palate. The service was attentive and the overall experience was enjoyable. It truly lived up to the reputation of being a promising restaurant within the Ishikawa Group. The melon jelly given as a souvenir was soft and juicy, a perfect ending to a delightful meal. Thank you for the wonderful experience!

The novelty of enjoying squid broth in a wine glass is amusing. The manager is a bright young person, and the staff are also quite young. Compared to Ishikawa, this place has a more lively atmosphere. I wanted to enjoy the last meat dish in a simple way. However, the sauce was too strong and I couldn't fully appreciate the delicious texture and taste of the meat. It's quite difficult to make a reservation, so it will be a while before I can visit again.

It was my first visit in a year! The next reservation is planned for a year and a half later, and they seem to not accept new customers anymore!! Truly a Disneyland of food as rumored! The first dish was a soup of spear squid with a punchy flavor of wood buds that was captivating! The extremely bitter fried sweetfish with a sweet Nanban sauce. Finally, the saffron rice with seafood and a curry made only with spices. I ended up getting 5 refills and ate until my stomach was about to burst!

This restaurant is always fully booked, but I was invited for the second time this year. It is a place where you can feel innovation and constant surprises. I'm not good at describing food, but I felt more satisfied this time than the first time. (Maybe the more you chew, the better it tastes? haha) On Tabelog, one of the top reviewers said, "I really want to go, so please make a reservation for me!!" and I managed to secure a reservation for next time, but it was over a year away. However, the head chef mentioned that there are quite a few last-minute cancellations, so if you call, there might be a chance even for the near future.

Grilled squid soup, Israeli caviar, freshly fried yuba (tofu skin), young ayu fish, duck with eggplant, seaweed somen noodles, white shrimp, grilled beef fillet, shark fin, sea bream's milt soup, tantan noodles, saffron and whitebait rice, ice cream. I am captivated by Kakutani World's flavors. It's impossible for it not to be delicious. The ice cream here is good, although I still prefer Tanaka-style. The wine had a rich aroma but tasted light and easy to drink. I first time I asked for seconds at a restaurant.笑

I personally really like this restaurant, and I make reservations 3 or 4 times a year. I thought it was really good when I first went, and since then, it has continued to evolve without getting boring. The efforts of Chef Tsunoya as a cook are evident in the unique style of cuisine that is neither Japanese nor Western. I love this restaurant and think it's the best.

Kagurazaka NK revisited. The first course is a classic soup served in a wine glass, setting the stage for the meal. Next, a highlight dish featuring abundant caviar in fried form. It feels like the chef's unique take on Japanese cuisine. The ingredients are luxurious, and the dishes are simply delicious. The meal ends with curry that you can keep refilling until you're full. Always a fun and exciting dining experience.