At Kagurazaka Ishikawa ($$$$), our food critics consistently recommend: Dashi, Hamo with Plum Sauce. Dashi scores 99.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Served as the opening course — a bowl of pure dashi. First-infusion kombu and katsuobushi, pulled at exactly the right time. The dashi alone justifies the reservation.
"Serving dashi as a course is a statement about what matters. Ishikawa's is the clearest argument for dashi-as-dish I have encountered in Tokyo. First infusion, pulled at the right moment, nothing adde…"
Pike conger eel, sliced through its 3,000 bones (honekiri technique), poached and served with tart plum sauce. Summer course only. The knife work alone takes 10 years to master.
"The honekiri knife technique — cutting through 3,000 bones without destroying the flesh — takes a decade to learn. The plum sauce balances the richness. A summer course that most chefs decline to atte…"
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