Menu to Taste

Kagurazaka Ishikawa

Kaiseki · Tokyo · 5-chōme · Michelin Three Stars · Chef Hideki Ishikawa

Holding three Michelin stars, Kagurazaka Ishikawa in Tokyo is led by chef Hideki Ishikawa, who serves seasonal kaiseki cuisine guided by the principle of mui-shizen. The multi-course tasting menu features dishes such as earthen-pot cooked Niigata rice. Guests dine at a seven-seat cypress counter or in private rooms.

5-37 Kagurazaka, 1F Takamura Building, Shinjuku-ku, Tokyo 162-0825, Tokyo

  • Michelin 3 Stars (since 2008, consecutive)
  • Tabelog Award 2026 Silver
  • Tabelog Japanese Cuisine Tokyo 100 (2025)
  • Tabelog Rating 4.40 (Excellent)
  • Tokyo Mentor Chef Award 2022 (Chef Ishikawa)

Menu

Tasting Menu

  • Omakase course ¥48,400 (tax included) (42900)
  • Omakase / Kaiseki Dinner Course (52800)
  • Foodle / Tabelog (45000)
  • 10-Course Dinner Kaiseki Menu (55000)
  • Kaiseki Omakase Course (48400) — Multi-course kaiseki omakase that transforms seasonally. Chef Ishikawa's meditation on seasonality ensures no two visits replicate the same culinary journey. Approximately 9-10 courses.
  • Gnavi (omakase course) (42900)

Dishes

  • Direct / Gnavi Price (42900)
  • Miso Soup — House-prepared miso soup served alongside the rice course.
  • Wagyu Beef Course — Premium Japanese wagyu beef prepared with refined technique, served as part of the later courses.
  • Tuesday – Friday (17)
  • Ice Cream Dessert — House-made ice cream in seasonal flavor, served as part of the dessert progression.
  • Soft-Shell Turtle Croquette — Ishikawa's most iconic dish. Soft-shell turtle fried between two wafers of lotus root, with gelatinous turtle meat creating a symphony of textures alongside crunchy lotus root, meaty shiitake mushrooms, soft ginkgo nuts, and mitsuba greens.
  • Seasonal Fruit — Fresh seasonal fruit of impeccable quality, served as a light pre-dessert.
  • Abalone Course — Premium abalone prepared to highlight its tender texture and oceanic sweetness, a highlight of the kaiseki progression.
  • Seasonal Sashimi Selection — Carefully selected seasonal fish served as sashimi, reflecting the finest available catch. Presentations vary with the seasons.
  • Grilled Nodoguro — Charcoal-grilled nodoguro (blackthroat seaperch), prized for its exceptionally rich, fatty flavor.

Cocktails

  • Tasting menu from ~ (370)

The Experience

A minimalist room built around the chef's counter. The meal is structured around a tasting menu.

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