Kagurazaka Ishikawa, Tokyo

April 16, 2013

Chef Hideki Ishikawa, 48, worked at more than ten different restaurants over 17 years. Ten years ago he established his own restaurant in the geisha district of Kagurazaka. Five years ago it was awarded three Michelin stars. Kent, Linda and I went for dinner on April 2, 2013.

Kagurazaka Ishikawa‘s entrance is discreet even by Japanese standards. Despite using a map printed from the website, Kent and our taxi driver struggled to find it on a rainy night. There is a little garden on the left as you enter down a short corridor. When the famous Ise Shinto shrine was repaired in 1993, a 400-year cypress was cut down. Part of the tree was used to fashion a single seven-seat counter at Kagurazaka Ishikawa. There are also four private rooms.

After we were seated at one end of the counter, the chef asked where we are from, why we had come, if we had any allergies etc. He was in the preparation area on the other side of the counter for most of our meal while various sous-chefs emerged from the kitchen on the side with cooked plates, sauces and with ladles of liquids for him to taste and approve.

There are no menu choices at Kagurazaka Ishikawa; one simply has the kaiseki that the chef is serving that night. Later we received a printed menu in English, from which the course titles below are transcribed.

When we said we would like to drink sake, the chef served us one from a small ceramic carafe.  Then he served us a second one. We preferred the first and ordered a bottle of it.
ishikawa 006 (473x300)

Appetizer
Freshly Harvested Bamboo Shoot
Covered with Tofu Sauce
ishikawa 004 (465x297)
Inside the tofu covering were chunks of tender young bamboo shoots with an elegant spring flavor.
.

Deep-fried
Horsehead Snapper, Royal Fern Bud,
Koshiabura Mountain Green and Broad Bean
with Home-blended salt
ishikawa 005 (473x355)
These were deep-fried with little batter and so were lighter than tempura. Well, they were light, good, subtle ingredients to begin with. (The salt was blended with kelp.)
.

Soup
Spear Squid, Sesame Tofu
and Mozuku Seaweed
ishikawa 007 (473x368)

ishikawa 008 (480x193)
The tender squid had been filled with its own roe. Mozuku is a dark brown seaweed harvested in Okinawa in the spring, usually eaten with rice vinegar as a starter or palate refresher. The sesame tofu added just the right subtle flavor. Very nice.
.

Sashimi
Sea Bream Garnished with Fresh Seaweed and Japanese Herbs
Steamed Abalone
ishikawa 009 (480x236)

ishikawa 011 (480x240)
On top you see chef Ishikawa carefully preparing the tai, or red sea bream. Those bream caught in early spring are prized for their bright color and rich flavor, and are sometimes called “cherry blossom bream.”  They were served here with freshly grated wasabi, finely shredded shiso, myoga ginger and shredded nori.

Below he cuts a large steamed abalone into tender chunks.
ishikawa 012 (480x425)

ishikawa 013 (480x279)

ishikawa 015 (480x253)
The abalone are served with a ball of abalone liver on 300-year-old blue and white dishes. Superb.

The chef brought out a 4,000 year old Japanese bowl in brown pottery. It was passed around among the seven diners at the counter and created considerable conversation.
.

Charcoal-Grilled
Black-throat Sea Perch and Rape Flower
ishikawa 017 (480x252)
The slight sweetness of the nodoguro, or black-throat sea perch, was nicely offset by the bitterness of the rapeseed blossom. The crisp skin on the bottom of the charcoal grilled fish was excellent.

.

Specialty
Hard Clam, Scallop, Bofu Herb and Udo Mountain Greens
Served in Fresh Sea Cucumber Innards Soup
ishikawa 018 (450x291)
The scallop had been lightly pickled, providing an acidity which balanced the mild sweetness of the other ingredients and the sea cucumber sauce.
.

Hot Pot
Sliced Japanese Duck and Duck Dumpling, Seri Green and White Leeks
ishikawa 020 (474x278)
The effect of this dish was like a winter stew, somewhat gooey with a pervasive flavor of duck and leeks, but no clearcut flavors or textures. It was nice, and a big contrast with what had come before, but didn’t make the same kind of strong impression.
.

Steamed Rice
Steamed Rice Covered with Soft-Shelled Turtle Sauce
Served with Pickled Vegetables and Miso Soup
ishikawa 021 (450x385)

ishikawa 022 (450x424)

ishikawa 023 (450x348)

ishikawa 024 (465x316)
Chef Ishikawa was obviously very proud of his rice dish. He presented it to us, spooned it into our bowls and sauced it. The turtle sauce was lovely and appropriate in a way it is hard for me to describe.

ishikawa 025 (450x281)
The pickles, including cucumber and wasabi stems, were excellent and sparked up the rice after the first few bites. Kent had a second helping of the rice. I wished I still had room to join him. 

ishikawa 026 (450x276)
The miso soup kept the meal within the traditional kaiseki formula. It was top quality, like everything else.

Tea was served during the rice course.
ishikawa 027 (233x300)

.

Dessert
Caramel Mousse, Green Tea Sherbet
Sweet Red Beans and Sakura Flavored Jelly
ishikawa 031 (480x243)
The Japanese ingredients in this dish were contrasting, but consistent among themselves and with the meal.

Green tea ended the meal.
ishikawa 033 (460x265)

As you can tell from my comments above, the three Michelin stars are well deserved. We did not come away from the restaurant with the same overwhelmed feeling one frequently gets after a three-star experience in France with all its extras. It was more a feeling of satisfaction, contentment and appreciation that one has experienced the best in a refined and convivial ambience.

http://www.kagurazaka-ishikawa.co.jp/info/index_e.html

One Response to “Kagurazaka Ishikawa, Tokyo”

  1. Lien Says:

    Hello Michael,
    I discovered your blog while browsing information on this restaurant which i would like to try next time I go to Japan. I find your blog interesting and thank you for sharing your love of food :-).
    Best regards,
    Lien


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