Nov 2, '14

Ishikawa

Ishikawa-san holding rice with hairy crab
Ishikawa-san holding rice with hairy crab

I am wrapping up my Tokyo series this time with Ishikawa, 3 Michelin starred kaiseki restaurant, located behind Bishamonten temple. When kaiseki style cooking is concerned, less is usually more. Chef Hideki Ishikawa follows the traditional kaiseki rules by celebrating simplicity and seasonality. Michelin describes him as innovative, but the innovation here is minimal. Ishikawa is still pretty classic, but the ingredients are exquisite and the host himself is warm and charming.

Ishikawa: 5-37 Kagurazaka, Shinjuku-ku, Tokyo, tel. 03-5225-0173

Ishikawa
Ikura with yuzu zest
Ikura with yuzu zest
King fish tempura with gingko nuts ( this dish was supposed to be turtle tempura, but was replaced for me as I don't eat turtles..)
King fish tempura with gingko nuts ( this dish was supposed to be turtle tempura, but was replaced for me as I don’t eat turtles..)
Yuba dumpling, turnip, yuzu zest, matsutake. ( It was matsutake season, so the mushroom was present in all kaiseki restaurants menus)
Sea bream sashimi. What one cannot see from he pictures is the sublime quality of the ingredients. It's all about the ingredients in Japan.
Sea bream sashimi. What one cannot see from he pictures is the sublime quality of the ingredients. It’s all about the ingredients in Japan.
Abalone in abalone stock
Abalone in abalone stock
Grilled tilefish
Grilled tilefish
Beef tongue with tofu and eggplant
Beef tongue with tofu and eggplant
Golden eye snapper,tuber and konnyaku in dashi stock
Golden eye snapper,tuber and konnyaku in dashi stock
Rice with hairy crab from Hokkaido
Rice with hairy crab from Hokkaido
Pear sorbet with grapes and peach
The very charming Hideki Ishikawa
The very charming Hideki Ishikawa
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