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利点

Shinjuku

Diners appreciate the harmonious fusion of tradition and innovation, the meticulous preparation, and the warm, personal atmosphere created by the chef and staff.

東京都新宿区の神楽坂に位置する「神楽坂石川」は、伝統的な日本料理と革新的な感性が融合した、唯一無二の懐石料理体験を提供します。日本の四季折々の素材を丹念に調理し、目と舌で楽しめる芸術的なコースを味わえます。高級感あふれる空間と心温まるおもてなしは、特別な日のディナーやビジネスの会食にぴったりです。

旬の食材を用いた繊細な懐石コース

懐石コースの価格はいくらですか？

営業時間は何時から何時までですか？

支払い方法は何がありますか？

車椅子でのアクセスは可能ですか？

神楽坂石川のスタッフとシェフは、訪れるお客様一人ひとりに最高の体験を提供することに誇りを持っています。口コミでも高く評価されるその理由は、伝統的な日本料理の技術と革新的な創作料理のバランスにあります。食通やデジタルノマド、トレンドに敏感な旅行者からも絶大な支持を得ており、日本の食文化とおもてなしの心を深く感じられる場所です。

Asia

Japan

神楽坂に位置する「神楽坂石川」は、伝統的な和食を提供するレストランで、ミニマリストな空間と穏やかな雰囲気が特徴です。シェフの石川秀樹が手掛ける料理は、季節の食材を活かしたシンプルでありながら深い味わいを持っています。食材の選定から盛り付けに至るまで、和食の伝統を重んじたアプローチが感じられます。

神楽坂石川の料理は、焼き物、蒸し物、揚げ物、煮物など、シンプルな見た目ながら、季節の食材の繊細な味わいを引き出します。特に、コースの最後に提供されるご飯は絶品です。料理は美濃焼や漆器などの器に盛り付けられ、飲み物はバカラのクリスタルグラスで提供されます。

神楽坂石川では、シェフが直接お客様と会話し、感謝の意を表すことが大切にされています。カウンター席は特に人気で、古い檜のテーブルが使用されています。サービスは常に明るく、熱心です。

神楽坂は、東京の新宿区に位置し、伝統的な文化と現代的な雰囲気が融合したエリアです。周辺には多くのアートギャラリーや歴史的な寺院があり、散策するには最適な場所です。

A: はい、事前に予約が必要です。

A: 申し訳ありませんが、ベジタリアンメニューはありません。

Q: ベジタリアンメニューはありますか？

A: 申し訳ありませんが、駐車場はありません。

今日、神楽坂石川を訪れてみませんか

神楽坂石川で、伝統的な和食の真髄を体験しませんか。美味しい料理と心温まるサービスが、あなたをお待ちしています。

Traditional Japanese cuisine offered in minimalist, compact quarters with a serene vibe.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURBZzdiaDh3RRAB&d=17924085&t=1

places/ChIJa0WEW1qMGGARPztXG-uvYjI/reviews/ChdDSUhNMG9nS0VJQ0FnSURBZzdiaDh3RRAB

Kagurazaka Ishikawa's dishes look simple; be it grilled, steamed, fried, and simmered, they could consistently coax out the subtle essence/taste of the seasonal produce and meat.  Even the rice served at the end of the course is exceptional.
They adhere closely to the tradition of washoku, besides tastiness,  presentation and plating are of great importance.  Dishes are served on tableware like mino-yaki or lacquerware , and drinks with fine vintage Baccarat crystal glassware.
Be it seated at the sought-after counter (table is from centuries old hinoki) or private room, service is always cheerful and enthusiastic.  Chef-owner Hideki Ishikawa ensures he meets, chats, and thanks his guests.
His restaurant also has a good selection of sakes, and quite often has the Juyondai.
The only issue is, need to plan early to get a reservation.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURaMXRUYTJBRRAB&d=17924085&t=1

places/ChIJa0WEW1qMGGARPztXG-uvYjI/reviews/ChdDSUhNMG9nS0VJQ0FnSURaMXRUYTJBRRAB

Excellence in taste, presentation, ambiance, service, quality to name a few. Well deserved Michelin 3 stars!

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURRMnQ2QXRnRRAB&d=17924085&t=1

places/ChIJa0WEW1qMGGARPztXG-uvYjI/reviews/ChdDSUhNMG9nS0VJQ0FnSURRMnQ2QXRnRRAB

This is the best example of the kind of restaurant that the food does not look very special on the surface, but once you taste it you are immediately impressed the large amount of effort and technique being put into preparation. If you can't get a booking, it's sister restaurant "Ren" is definitely worth a try.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUQtN3FLczNnRRAB&d=17924085&t=1

places/ChIJa0WEW1qMGGARPztXG-uvYjI/reviews/ChdDSUhNMG9nS0VJQ0FnSUQtN3FLczNnRRAB

The juxtaposition of casual warmth and extreme excellence in execution and finesse is rarely seen anywhere in the entire world. I loved this meal and this chef and the team.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNnaU9PaVRnEAE&d=17924085&t=1

places/ChIJa0WEW1qMGGARPztXG-uvYjI/reviews/ChZDSUhNMG9nS0VJQ0FnSUNnaU9PaVRnEAE

Wasn't as wowed as I had hoped to be. Don't get me wrong, the ingredients were great, food was generally very good and service was friendly. But I felt that the service was a bit too hurried for my liking.

新宿・神楽坂の高級和食『神楽坂石川』で贅沢な食体験

Kagurazaka Ishikawa has maintained its three Michelin star status since 2009, reflecting its consistent excellence in kaiseki cuisine.

神楽坂 石川の歴史とその輝きについて

神楽坂 石川は、東京都新宿区に位置し、その長い歴史と料理の卓越性で知られるレストランです。2009年にミシュランの最高評価である三つ星を獲得して以来、変わらぬ高評価を維持し続けており、2016年にはその栄光を守り続けています。将来的には2025年も三つ星を維持すると予測されており、その名声は不動のものとなっています。　　

Kagurazaka Ishikawa is a hidden gastronomic haven in the enchanting streets of Kagurazaka, Tokyo, offering exquisite kaiseki dining that showcases seasonal ingredients and meticulous presentation in a serene ambiance.

Kagurazaka Ishikawa

A meticulously crafted multi-course meal highlighting seasonal ingredients and traditional Japanese culinary techniques.

Kaiseki Tasting Menu

神楽坂石川の料理メニューのご案内

神楽坂石川では、旬の食材を巧みに使った前菜をご用意しています。

彩り豊かな季節の前菜は、日本の四季を感じさせる味わいとともに、食事の始まりにふさわしい一品です。

神楽坂石川の看板メニューである懐石コースは、洗練された技術と季節の食材をふんだんに使った多彩な料理を楽しめます。

季節の旬の素材を活かしたコース料理は、伝統的な日本料理の技法と現代の感性が融合した逸品です。

締めくくりのデザートは、季節のフルーツを使った繊細な味わい。

食後のひとときにふさわしい、季節の素材を生かしたデザートをお楽しみください。

多彩なドリンクメニューで、食事の時間をより豊かに。

日本酒、焼酎、ワイン、カクテル、ソフトドリンクなど、多様なドリンクからお選びいただけます。

本格的な懐石料理の体験をより特別なものにするために、季節限定の特別メニューもご用意しています。

新宿の隠れた名店、神楽坂石川で本格的な日本料理を堪能。落ち着いた雰囲気と絶品の味わいを楽しみ、素敵なひとときを！

東京新宿・神楽坂の絶品日本料理レストラン

Shinjuku City Municipality

A ten-course meal showcasing seasonal ingredients and traditional Japanese culinary techniques.

新宿の隠れ家、香川坂石川で味わう日本の伝統美食'}]}]}, {

香川坂石川でしか味わえない、日本の四季折々の食材をふんだんに使った懐石料理体験をしてみませんか？

このレストランでは、「懐石の試食コース」を提供しており、季節の食材と伝統的な日本料理の技術を活かした十品目のコース料理を楽しめます。価格は64,000円で、贅沢な和食体験を求める方にぴったりです。静かで落ち着いた雰囲気の中で、日本の美を味わいながら、心も体も満たされる時間を過ごすことができます。新宿の中心に位置するこの場所は、特別な日や記念日に最適です。ぜひ訪れて、伝統的な日本料理の奥深さを体験してください。

Nestled in the historic Kagurazaka neighborhood of Shinjuku City, Tokyo, Kagurazaka Ishikawa offers an exquisite kaiseki dining experience that epitomizes traditional Japanese cuisine. This Michelin 3-star restaurant, consistently acclaimed since 2009, specializes in artfully crafted multi-course meals highlighting seasonal, high-quality ingredients. Beyond exceptional taste, the presentation on elegant mino-yaki and lacquerware, paired with fine vintage Baccarat glassware, elevates every dish into a sensory delight.

Exceptional culinary artistry and intimate ambiance

Kagurazaka Ishikawa’s dishes may appear deceptively simple, whether grilled, steamed, fried, or simmered, but they reveal a masterful coaxing out of subtle seasonal flavors and textures. The chef-owner, Hideki Ishikawa, personally engages with guests, ensuring a welcoming and enthusiastic service experience. The restaurant’s intimate setting, featuring a centuries-old hinoki wood counter and elegant private rooms, complements the meticulous culinary craft, making every visit feel exclusive and refined.

While the restaurant excels in quality and service, prospective diners should be aware of certain considerations. The price point is notably high, reflecting the premium ingredients and craftsmanship involved. Seating capacity is limited, which means reservations are essential and must be made well in advance to secure a spot. Additionally, the venue does not offer takeout or delivery options, emphasizing an in-person, immersive dining experience.

Highlights that set Kagurazaka Ishikawa apart

 showcasing seasonal flavors with precision and finesse.

 from chef Hideki Ishikawa and his team creates a warm dining atmosphere.

 featuring traditional Japanese aesthetics and historic woodwork.

 reflecting outstanding quality and recognition since 2009.

Tokyo

石かわ

A very special way to experience Japanese kaiseki. Absolutely believe the hype. Thoughtfully selected ingredients from across the country and a chef with the sharpest ideas.

--Deep fried shitake mushroom with minced Japanese duck,sliced duck breast, dried shitake mushroom: the quality of both the duck and the mushroom was impressive, but there was more. There was technique (the cooking of both the duck and the mushroom superbly achieved in letting the deep meaty flavor of the duck expressing itself, the mushroom timely roasted so that its earthy flavor is left unaltered while the mushroom is cooked enough and nicely seasoned to spectacular mouthfeel ) and an inspired touch (it is easy to extract decent flavors out of duck and mushroom, but harder to get duck and mushroom complementing each other this well. Exciting 10/10 --White miso soup with savory rice cake. The quality of the ingredients continues to be, as I'd expect from a restaurant of this reputation, of the highest order. Such comment also applies to the technical execution of the food: as mastered as it gets ,meaning the balance of flavors is spot on, seasoning judicious (never too salty, never bland). The beauty of great kaiseki cooking is to extract the most out of the least, and that is what they've accomplished successfully: deep , balanced, delicious and complex flavors out of a simple rice cake and miso soup. Miso soup is one of those things that escapes attention when done well but which failure you will quickly notice, so it is easy to take such great work of this soup for granted . Excellent Miso soup like this one I was sampling is a rare treat,even in Tokyo, as I came to realise. 9/10 --Seared Ise Lobster with vinegared soya sauce - quality lobster, one piece served raw (sashimi), the other seared. The quality of an ingredient is always half the battle/ the quality of this lobster was high. There was a true fresh taste of the sea when eating the raw lobster, which was a reminder that no ordinary lobster was served. Then you had the charcoal grilled piece, which did not fail to remind that quality seafood cooked using a flavor-enhancing cooking method like charcoal grilling does ultimately water the mouth. Delicious as one would expect,the soya sauce is,of course, of the non ordinary sort 8/10 --Charcoal grilled horsehead snapper flavored with salted bonito innards sauce is a technique that I will steal from them as I love charcoal-grilling fish at home (using a hibachi charcoal bbq grill) but I was looking for new ways to enhance the natural flavor of charcoal grilled seafood. Bonito innards sauce is exactly what I was looking for: a distracted palate would think that you'll get the same palatable impact using just salt .Well,no...there is indeed an impression of 'that is easy to replicate' when flavoring fish with salted bonito innards sauce, but the level of the complexity of the resulting flavor is not that easy to emulate. This sauce matched beautifully with the snapper. Whether it is street food or fine dining, I do not have unrealistic expectations when it comes to charcoal grill seafood. I just expect an exceptional understanding of what makes a simple piece of fish ..tasting great! Which is what they did. Superb 9/10 --Fresh water eel was flawless in all aspects: top quality eel, the tsume sauce highly enjoyable both in texture and taste, the mashed taro packed with vibrant fresh earthy flavors. As it is the case with all the other offerings, the ingredients are complementary BUT in an inspired/thoughtful/witty way (only the 1st offering tasted and felt like an ordinary assemblage of food items). Flawless. 9/10 --Hot pot of snow crab, tofu and seasonal vegetable. That the ingredients would remain of very high quality was not a surprise anymore, so it's in the work of the broth that I had high expectations. They were met: the broth had depth/complexity, its taste exciting. A world class hot pot, with a benchmark tofu (I am a huge fan of tofu as it is one of those little things that is easy to overlook but that can marvel when executed masterfully ....the tofu,here, impossibly soft, its taste not bold at all and yet so revealing in subtleties) . 10/10 A world class dining destination with service and food to match.

It's been a few years since I've been to Ishikawa, but I have to give him his due. I didn't know what to expect from a kaiseki, but I was glad I left my mind open. Ishikawa is a 3 Michelin Star chef and I am very glad my friend made the reservation to come here. The whole meal and experience were sublime. Things I've never tried before, combinations ive never had. Everything was done with purpose and to fit the season we were eating in. Each course complimented each other and set up the next. Everything was crafted perfectly and the entire meal left me feeling absolutely amazing. He even comes in to mix the rice and preepare it food you at the end. This meal was very special. If you have the chance in Tokyo, I would highly recommend it.

This is a once in a lifetime kind of meal. You will receive very traditional japanese food - so don't expect any kind of modern cuisine kind of twist which is so popular with the michelin set nowadays. The flavors are subtle and understated. Half of the beauty of the plates are in the pottery itself. This place is like no other michelin star restaraunt. You feel like you're walking into a family owned place which is warm, relaxed and welcoming. No worries about having 10 waiters hovering around you waiting to see you use the wrong spoon or drop your napkin. In fact, our party had a private room and could completely relax. The pacing was perfect. No long waits - as soon as we considered getting the bill, it appeared. We had a late seating (10:00pm) and the place closes at 11. Notwithstanding the fact we were the last table there and I'm sure they all wanted to go home, Chef Ishikawa walked us out to our taxi and the whole staff waived goodnight to us as we sped away from the little alley into the neon streets of Shinjuku. The whole thing felt pretty magical.

Hideki Ishikawa owns both this and another 3-star restaurant right down the street (Kohaku) and he takes mastery of Japanese cuisine to a new level while still providing a friendly, down-to-earth atmosphere that guests of Japanese and Western origin alike can appreciate. Ishikawa is featured in Lutz Hachmeister's documentary Three Star (worth a watch- http://www.imdb.com/title/tt1764282/), where he describes in detail the work that goes into is Michelin rating. The service is exceptionally friendly and open- kind of a rarity in Japan, unfortunately- and the interior is a gorgeous, relaxing, beautiful place. The ingredients are incredibly fresh, creatively prepared, and are once-in-a-lifetime good. For a full-on dorky description, go here: ow.ly/oKB93001raF This is a about as good as it gets in Japan, or anywhere in the world, period.

Fantastic Kaiseki food! Great place to book as a tourist: 1) Easy to book (you can speak in English if you call in the evenings). Just book a month in advance. 2) The waitresses were able to explain the dishes to us in English 3) Fairly easy to find The food was amazing. A lot of the dishes feature ingredients from specialized regions in Japan. Asides from food, the service was also incredible. Chef Ishikawa personally came to our room to talk to us (in English) and talked about some of the ingredients he chose for his dishes. It was an absolutely amazing, and quite affordable 3 Michelin Star restaurant.

Best customer service. Excellent food. Good place to dine in. If you travel to Tokoyo, you don't want to miss this restaurant. However, it is hard to make reservations. We tried to make a reservation two months in advance, but we only got the 9-9:30pm. Good luck on making reservation.

Three Michelin stars. No. 42 in the Best 50 restaurants in the World. Let's just say the expectations are high. This was my first three Michelin restaurant so I'm not experienced enough to different restaurants of each star rating. However I can say that this was a great meal with very subtle layers of flavor. ** Appetizer- Fresh Salmon Roe with diced lotus rood, taro, shiitake mushrooms with a hint of yuzu citrus ** Deep fried- "kakiage"- soft shelled turtle, lotus root, and oba herbs, ginko nuts -- the Ginko was picked fresh so had a interesting crunchy initial bite followed by chewiness ** Soup- Matsutake mushroom, tofu dumpling, and turnip -- So glad we came during matsutake season. Hard to go wrong with this ingredient. ** Sashimi- Sea bream garnished with fresh seaweed and Japanese herbs. Steamed abalone with abalone stock jelly ** Charcoal grilled- Fresh water eel and sweet onion with grated white radish. --Easily one of my favorite dishes. The eel was perfectly grilled and had a great charcoal taste ** Delicacy - wagyu tongue, eggplant, and tofu -- My other favorite dish. Melts in your mouth! ** Hot pot- horsehead snapper, wax gourd, okura, maitake mushrooms and wood ear mushroom ** Steamed Rice- Steamed rice with horsehair crab, miso soup, and pickled vegetables. --Apparently the secret ingredient to great rice is crab brains. We had extra so they made it into Onigilly so we could take it home! ** Dessert- Japanese pear, grapes, muscat, peach, sudachi citrus sherbet in white wine jelly --Great refreshing dessert. I love Japanese citrus Chef Ishikawa came in and mixed the rice for us and chatted with us. It's not every day you get to talk to a 3 michelin chef! Great experience!

Absolutely amazing! I can see why this place gets 3-Michelin stars. We had the 19,000 yen kaiseki course, and it was phenomenal. They use very fresh, seasonal ingredients in their dishes, and everything is perfectly executed. The ikura was very fresh and the hint of yuzu added a a hint of complexity to the dish. The charcoal grilled unagi was perfectly crispy on the outside, fatty and flavorful on the inside. The wagyu tongue dish just melted in my mouth. The sudachi sorbet with seasonal fruits was probably one of the best desserts I've ever had. I also really enjoyed the kamameshi (hot pot steamed rice), when Chef Ishikawa himself came out to mix the crab liver directly into the rice himself, and then chatted with us for a bit. He's a very nice guy, and seems to really appreciate all of this guests that come from around the world to check out his restaurant! Service was phenomenal, and I love how they even prepared an English menu for us. The staff is very helpful, and will answer your questions in English, so I don't think there's any problem here for travelers. This place is a bit hard to find, so when you're traveling, make sure you have a smartphone with internet to map directions to the place, and I also recommend looking at pictures of the building entrance so you can identify it when you see it (since it's very nondescript).

I guess this place is no1 or 2 of my Unagi experience. Be careful, this place takes a lot of time. Even you made a reservation and pick the order beforehand, they will start picking up an Unagi and killing it when you arrive at the place. So please make sure you have enough time about 45 mins to start eating from your arrival. I've visited here about 5 times but everytime I came here hungry and felt so craving for 45 mins. But it tastes sooooo great. The source, freshness, crispness, everything is good. It's an art. I defo recommend this place for you.

新宿・神楽坂にある神楽坂石川は、季節の食材を使った豪華な懐石コースと静かな逸品のために訪れる価値があります。予約必須！

神楽坂石川｜新宿のミシュラン三つ星懐石料理体験

神楽坂石川は2009年以来の三つ星レストラン。伝統的な日本料理と優雅な空間が魅力。予約と詳細情報はこちら！

神楽坂石川の歴史と評価｜新宿の三つ星料理店

神楽坂石川の営業時間は17:30-24:00、定休日は日曜・祝日。詳細な位置と営業時間をチェックして最高の体験を！

神楽坂石川の料理メニューのご案内

前菜

メインコース

デザート

ドリンク

スペシャル

尾張屋飯田橋店

俺流らーめん塩

高はし