At his namesake restaurant in Shinjuku, a hushed haven with minimalist lines, Hideki Ishikawa is a master of the kaiseki. Your ten-course tasting menu will include seasonal foods made with local ingredients, like rice with matsutake mushrooms, another clay-pot rice dish with succulent scallops, grilled eel with sweet onions, and deep-fried croquettes of sea turtle and lotus root - all very artfully presented, of course. Ishikawa´s three Michelin stars are well deserved indeed.
Read more in Tripatini contributor Rohny Jones´ post 8 of Tokyo´s Best Michelin-starred Japanese Restaurants.
Ishikawa
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