Kagurazaka Ishikawa

"In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa." - Michelin Inspector

"The former geisha district of Kagurazaka is worth exploring at any time, but especially as evening falls on the atmospheric narrow alleys. Even more so if you’ve booked yourself into Ishikawa for an extended, multicourse kaiseki dinner. Hideki Ishikawa’s impeccable cuisine, superb quality ingredients, and gracious welcome have won him three well-deserved Michelin stars and a host of admirers around the world." - Yukari Sakamoto, Robbie Swinnerton

"Like all kaiseki restaurants, Ishikawa is all about details. It's held on to its three Michelin stars since the red book made its Tokyo debut in 2008, and the super-refined cuisine is all about top-quality Japanese ingredients. The 10-course tasting menu is a paean to the seasons: baby sweetfish the size of your pinky in summer, deep-fried croquettes made with sea turtle and lotus root in winter. Ishikawa has a winning way with grilled fish, which pairs with the impressive selection of sake and wine. On a recent visit, horsehead snapper was buttery with perfectly crisped skin. But the clay-pot rice dish with scallops, presented tableside by the chef, stole the show." - Melinda Joe

"Tokyo's gastronomic scene, home to Michelin giants like three-starred Ishikawa and two-starred Ginza Ichigo(both feature variations of Japanese cuisine)."