Ishikawa

Photographs from my meal in  Japan , Tokyo at Ishikawa   on October 6 , 2012.

Entrance to Ishikawa

1st Course: Ikura up close

1st Course: Ikura, uni, nagaimo

2nd Course: Deep-fried hamo (boney winter eel), ginkgo nuts, shi

3rd Course: Black throat sea perch soup

4th Course: Tai (sea bream) sashimi garnished with seaweed and J

5th Course: Steamed abalone with abalone liver sauce

6th Course: Grilled fresh water eel with Kyoto eggplant and daik

7th Course: Somen noodles, crispy ayu, brain and bone sauce, myo

8th Course: Wagyu beef tongue hot pot, raw egg yolk

9th Course: Steamed rice with hairy crab, pickled vegetables, mi

Chef Hideki Ishikawa

9th Course: Steamed rice with hairy crab, pickled vegetables, mi

10th Course: Fresh grapes and Japanese pear