Ishikawa

EAT

Chef Hideki Ishikawa of Ishikawa - Tokyo, Japan

Takamura Building, 1st floor, 5-37 Kagurazaka
Tokyo, Japan 162-0825
+81 (0)3 5225 0173
www.kagurazaka-ishikawa.co.jp
Hours: Mon-Sat 5:30pm-midnight

“In case of losing your way, please do not hesitate to call us to escort you.” So says the website for Ishikawa, one of the three-Michelin-starred restaurants in Tokyo, and the offer applies equally to the menu as it does to the geographic location behind the Bishamonten shrine. From kimono-clad geisha waitstaff and the wooden counter (supposedly taken from a 300-year-old cypress tree) to the private tatami dining rooms, Ishikawa has all the trappings of a Kyoto-style kaiseki restaurant. But Chef Hideki Ishikawa’s menu includes a mixture of tradition and modernity, breaking (almost destroying in some cases) the centuries-old rigidity of some revered dishes. The chef might take a small ayu fish, kill it to order, and then serve it fried with bones and innards intact, resulting in bitter but interesting flavors. Or he’ll tweak the obligatory rice dish (a staple in kaiseki, and usually simple rice) with sumptuous and addictive charcoal-grilled sea perch. Under Ishikawa’s direction, the menu rarely if ever loses its way, though after such a meal, you may need help leaving.

Recommended Dishes:
  • Seasonal Spring Vegetables: Sakura Prawn, Ivory Shell, and Bamboo Shoot
  • Abalone, Cherry Salmon, and Spring Cabbage
  • Steamed Rice, Grated Ginger Jus, Mitsuba Leaf, and Charcoal-grilled Black Throat Sea Perch

  • + Click image to enlarge