Kagurazaka Ishikawa's dishes look simple; be it grilled, steamed, fried, and simmered, they could consistently coax out the subtle essence/taste of the seasonal produce and meat. Even the rice served at the end of the course is exceptional. They adhere closely to the tradition of washoku, besides tastiness, presentation and plating are of great importance. Dishes are served on tableware like mino-yaki or lacquerware , and drinks with fine vintage Baccarat crystal glassware. Be it seated at the sought-after counter (table is from centuries old hinoki) or private room, service is always cheerful and enthusiastic. Chef-owner Hideki Ishikawa ensures he meets, chats, and thanks his guests. His restaurant also has a good selection of sakes, and quite often has the Juyondai. The only issue is, need to plan early to get a reservation.

+3

This is the best example of the kind of restaurant that the food does not look very special on the surface, but once you taste it you are immediately impressed the large amount of effort and technique being put into preparation. If you can't get a booking, it's sister restaurant "Ren" is definitely worth a try.

+3

Excellence in taste, presentation, ambiance, service, quality to name a few. Well deserved Michelin 3 stars!

+3

Delicate kaiseki, every ingredient is elevated to its highest potential. The sommelière knows her nihonshus and wines.

+3

The juxtaposition of casual warmth and extreme excellence in execution and finesse is rarely seen anywhere in the entire world. I loved this meal and this chef and the team.

+3