Kagurazaka Ishikawa

Kaiseki · $$$$ · Tokyo

Three Michelin stars. Chef Hideki Ishikawa's kaiseki in Kagurazaka. The broth technique — dashi built from scratch each service — is cited by other three-star chefs as the benchmark.

This listing was written by Foodtree and has not yet been confirmed by the restaurant.

Dishes

  • Hamo with Plum Sauce

    Seasonal

    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.

  • Dashi

    Soup

    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.