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Shinjuku

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

神乐坂石川：东京新宿的顶级怀石料理体验

Asia

Japan

位于东京神乐坂的Kagurazaka Ishikawa是一家传统的日本料理餐厅，以其简约的环境和宁静的氛围而闻名。自开业以来，这里致力于提供正宗的和食，强调季节性食材的精致风味。餐厅的设计体现了日本的美学，使用了精美的美浓烧和漆器，营造出一种优雅的用餐体验。

Kagurazaka Ishikawa的菜肴看似简单，但每道菜都经过精心准备，充分展现了季节性食材的精髓。餐厅的招牌菜包括：

炭烤鱼类，外焦里嫩，完美保留了海鲜的鲜美

清蒸时蔬，色泽鲜艳，口感清新

精致的米饭，作为每餐的完美收尾

餐厅的氛围温馨而热情，主厨兼老板石川秀树亲自接待每位客人，确保他们的用餐体验无可挑剔。餐厅还提供丰富的清酒选择，常有稀有的十四代酒款。

Kagurazaka位于新宿区，是一个充满文化气息的街区，周围有许多艺术画廊和传统商店。这里的街道狭窄而曲折，散发着浓厚的历史感，是探索东京文化的理想之地。

Q: 餐厅是否接受预订？ A: 是的，建议提前预订。

Q: 餐厅是否提供素食选项？ A: 不提供。

Q: 餐厅的营业时间是什么？ A: 午餐和晚餐均开放。

无论是与朋友聚餐还是庆祝特殊时刻，Kagurazaka Ishikawa都能为您提供难忘的用餐体验。欢迎您亲自来体验这份传统与创新的完美结合！

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.

东京新宿神乐坂石川日式餐厅，体验传统美味佳肴

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

神乐坂石川的历史与荣誉之路'}]},{

神乐坂石川：东京顶级怀石料理的荣耀之地

神乐坂石川位于东京繁华的神乐坂地区，拥有悠久的历史和深厚的文化底蕴。自成立以来，它便致力于传承和创新怀石料理，将传统与现代完美结合，为食客带来极致的味蕾体验。多年来，神乐坂石川凭借其精湛的厨艺和细腻的服务赢得了众多食客和美食评论家的赞誉，屡获殊荣，成为东京乃至日本高端餐饮的代表性象征。 

位于东京新宿区神乐坂的神乐坂石川，是一家享誉盛名的怀石料理餐厅，以其卓越的料理艺术和优雅的用餐环境闻名。自2009年以来，这家餐厅一直保持着米其林三星的殊荣，成为日本料理界的标杆。通过持续的创新与坚持，神乐坂石川在2016年成功保持了其三颗星的荣耀，彰显了其在高端日本料理领域的卓越地位。未来，预计在2025年，神乐坂石川仍将继续其三颗星的荣誉，彰显其不变的品质与魅力。 

2009年：神乐坂石川荣获米其林三星殊荣，正式迈入顶级日本料理行列。

从那时起，神乐坂石川开始了持续的品质追求与创新之旅。到2016年，餐厅成功保持了三颗米其林星的荣耀，彰显其在料理艺术和客户体验上的卓越不凡。如今，神乐坂石川仍然坚守其传统精髓，不断追求完美，预计到2025年，依旧能够延续这份荣耀，为食客带来难忘的美食体验。 

自2009年以来，神乐坂石川凭借其卓越的料理和细致入微的服务，赢得了国内外食客的高度评价。这一荣誉不仅见证了其在厨艺上的卓绝成就，也巩固了其在东京乃至全球高端餐饮市场的领导地位。 

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

Kagurazaka Ishikawa是一家位于东京新宿的传统日本餐厅，以其精致的怀石料理而闻名。餐厅的烹饪哲学强调季节性食材的使用，结合精湛的烹饪技巧，致力于展现食材的原汁原味。每道菜肴不仅在口味上追求完美，呈现和摆盘同样重要，使用的器皿如美浓烧和漆器，增添了用餐的艺术感。

餐厅的氛围宁静，服务热情，主厨石川秀树常常亲自与客人交流，确保每位客人都能享受到最佳的用餐体验。

在这里，您不仅能享受到美味的食物，还能体验到日本传统文化的魅力。

Kaiseki品尝菜单：这是一道精心制作的多道菜肴，突显季节性食材和传统日本烹饪技巧。

炭烤鱼：新鲜的鱼经过炭火烤制，外焦里嫩，保留了鱼肉的鲜美。

蒸蛋：细腻的蒸蛋，口感滑嫩，搭配特制酱油，风味独特。

炖牛肉：选用优质牛肉，慢炖至软烂，汤汁浓郁。

Kagurazaka Ishikawa提供多种精选日本清酒，搭配怀石料理，提升用餐体验。

特别推荐Juyondai清酒，口感丰富，适合与多种菜肴搭配。

餐厅提供的菜品不适合素食者和严格的饮食限制者，主要以海鲜和肉类为主。

主厨石川秀树推荐的季节性菜品，充分展现了当季食材的精华，值得一试。

欢迎您亲自体验Kagurazaka Ishikawa的独特魅力，品尝精致的怀石料理。

探索东京新宿的神乐坂石川，品味精致日式料理，感受传统与现代的完美融合。立即体验地道美味，开启东京美食之旅！

东京新宿区神乐坂岩川餐厅——精致日本料理体验

Shinjuku City Municipality

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

Kagurazaka Ishikawa - exquisite kaiseki dining in Tokyo's shinjuku district.

Nestled in the charming Kagurazaka neighborhood of Shinjuku City, Tokyo, 

 is a Michelin three-star restaurant celebrated for its masterful kaiseki cuisine. Here, the art of traditional Japanese dining is elevated to an extraordinary experience, offering guests a serene ambiance in compact, minimalist quarters.

A journey through seasonal flavors and artful presentation

At Kagurazaka Ishikawa, every dish is crafted with impeccable technique and reverence for seasonal produce. The kaiseki tasting menu, priced at 64,000 JPY, features a carefully curated 10-course journey showcasing highlights like crispy sea turtle croquettes, buttery horsehead snapper, and rich clay-pot rice that seals the meal with finesse. Each plate is not only a delight to the palate but also to the eyes, served on exquisite mino-yaki pottery or traditional lacquerware, enhancing the elegance and authenticity of the dining experience.

Guests can choose to sit at the coveted centuries-old hinoki wood counter or enjoy the privacy of an intimate room, both settings radiating warmth and calm. Chef-owner Hideki Ishikawa personally greets and interacts with diners, ensuring a memorable connection beyond the cuisine. The attentive and enthusiastic staff elevate the experience with cheerful service, while the elegant vintage Baccarat crystal glassware serves premium sake, including coveted selections like Juyondai, complementing the meal perfectly.

Reservations are essential due to the restaurant's popularity and limited seating. Kagurazaka Ishikawa serves lunch and dinner with a focus on authentic washoku traditions. While the venue does not offer takeout, delivery, or outdoor seating, it provides a refined and peaceful indoor dining atmosphere. Note that the restaurant is not suitable for children and does not serve vegetarian or cocktail options, focusing instead on delivering a pure kaiseki experience.

 showcasing subtle seasonal flavors with artistic plating.

 in a serene Kagurazaka setting with centuries-old hinoki counters.

 with direct interaction from chef Hideki Ishikawa.

 including premium choices like Juyondai to complement each dish.

详述东京新宿区神乐坂石川的优缺点

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.

体验贵卢坂石川的日式怀石料理，享受卓越的服务与宁静空间。预订热销菜单，探索东京必访餐厅。

东京新宿贵卢坂石川日本料理米其林三星餐厅推荐

探索新宿贵卢坂石川的精致怀石套餐，享受传统与创新融合的顶级日式料理。行前预约，开启美食之旅！

新宿贵卢坂石川米其林三星日本餐厅体验

贵卢坂石川自2009年获得米其林三星，提供一流怀石料理。了解其历史、特色与用户评价，探索东京顶级餐厅。

菜单概述

招牌菜品

饮品与搭配

饮食选择

主厨推荐

体验菜单

尾張屋飯田橋店

俺流らーめん塩

高はし