Kagurazaka Ishikawa

About

Chef Hideki Ishikawa’s Kagurazaka restaurant is guided by clarity: clear dashi, direct seasonal flavor and fire used to release aroma rather than display technique. Ishikawa, born in Niigata’s Tsubame, entered professional cooking at 23 and opened the current restaurant in 2008.

The meal is a chef-led kaiseki sequence rather than an à-la-carte selection. Its language is dashi, steam, restrained grilling and the gradual change of ingredients through the season.

Only seven seats face the counter, while private rooms offer a quieter route for small groups. The limited capacity and advance reservation release make planning essential.

Highlights

• Hideki Ishikawa’s dashi-centered seasonal kaiseki
• Seven counter seats with several small private rooms
• A focused Kagurazaka setting operating since 2008

What to order

• Chef’s kaiseki course — The restaurant’s complete expression of season, dashi and fire.
• Saturday lunch kaiseki — A limited daytime route through the same seasonal approach.

Good to know

• The restaurant is closed Sunday, Monday and public holidays.
• Reservation inventory is released monthly for dates up to three months ahead.
• Counter capacity is only seven; use the private-room option when booking a small group.

Recognition

Opening hours

Getting there

Frequently asked questions