Kagurazaka Ishikawa Review

There are many famous restaurants in this place, and the day is going to "Shenle-Ishikawa". His exact location is 1F Gaocun Building, Shenle-ku, Shinjuku District, Tokyo. On this stone road with Japanese style, there is a very temperamental store, the atmosphere overflowing from the store, it feels like an elegant lady wearing a kimono and with a lot of cultural knowledge. The decoration in the store is generous and there is no trace of pompous atmosphere. The style is similar to that of Mr. Koizumi's "Tiger White", a sister store of "Shinto-Ishikawa". As one of the few restaurants that has always maintained Samsung quality, "Shinto-Ishikawa" has a very high position in Tokyo cuisine. After the name of the appointment with the little brother who greeted the store, he followed him to the bar. The owner has begun to prepare, after greeting each other, first opened the wine menu, saw the name "Princess Louis", I feel very good with this store, so the wine before the meal is determined. Because the time is not early, the first dish is still relatively fast. Hokkaido horse manure sea urchin, the white sesame sauce on the top exudes a sweet aroma, after eating in to find that this sesame sauce is made of raw sesame, so there is a very refreshing taste, and soft fresh sea urchin is very coordinated. The second is the square head fish roasted in Nagasaki Prefecture, plus a fried broad bean. The square head fish is very good, the appearance looks not high, but when it is eaten, the outer part is very crisp, which makes people a little surprised. Although there is only one fried broad bean, the taste is really unforgettable. The broad bean inside the thin coat is very fresh, the juice is more sufficient, eat when warm, the moment the bite opens, the whole mouth immediately feels the aroma of broad bean. The third tea bowl is sea bass meat and lotus root. This season is really inseparable from sea bass cuisine. Drink the soup immediately. No one should like this soup. It is too delicious. Sea bass meat is a bit thick and tastes very comfortable when touching the tongue. The plum meat on the lotus root is not very sour, but it is very good to reflect the deliciousness of the lotus root. The fourth sashimi is a large oyster of Chiba. The big oyster is a very expensive fish. It tastes the best during this season. The taste of mustard is surprising and feels very advanced. So immediately chatted with the deputy in front of him and got such an answer: "We have always used the mustard of the palace field, today's best. The taste of mustard is not the same every day, today's mustard is not astringent, a little sweet, watery, high quality. The sixth course is salt-roasted fish. After about 30 minutes of burning, I saw that the mouth of the fish was open, almost like in the water. So I began to ask the deputy again. "If it is burned while the fish is alive, the mouth of the fish will open. If it is not salted, the fish will not stand up, but if it is burned in the living state, the fish will stand up naturally." Although a bit cruel, But the taste is quite good, eating fish is really the freshest and most delicious. The vinegar with the roast fish tastes very mellow, this also asked. "When making this sauce, rice vinegar and spicy stew are used at the same time. Our chef will be disgusted if we don't use this vinegar." Mr. Ishikawa is a bit cute! Chef Ishikawa is one of the founders of "Shenle-Ishikawa" and is now the chef and shopkeeper of "Shenle-Ishikawa". Mr. Ishikawa did not enter the cuisine industry immediately after graduation from high school, but came to Tokyo to work everywhere. Later, because of age, began to consider their own way out, because more taciturn, excluded the road to the company, began to consider becoming a chef. The first place to study was in the famous store "Akasaka きくみ", when the Japanese celebrity Shengu Changxiao was still there as a chef, so Mr. Ishikawa worked very hard to seize this opportunity, lost all entertainment time, and used all the experience in learning cuisine. After coming out of Akasaka, Mr. Ishikawa became the chef of a budget hotel in Saitama Prefecture. After the teacher, this experience completely changed Mr. Ishikawa's character, from the previous do not like to talk, to the various conversations with the guests, under the guidance of the guests, Mr. Ishikawa's cooking technology has improved a lot. "Shenle-Ishikawa" was opened by Mr. Ishikawa and Mr. Koizumi. The style of the whole store is also a combination of two people's ideas. After the low tide of confusion, it finally got on the right track. After the move of "Shin Le-Ishikawa", Koizumi Koike opened "Tiger White" independently, and is now a famous Tokyo Samsung restaurant. Mr. Ishikawa's disciple Mr. Sanke's "Lian" also became a two-star restaurant. It can also be seen that Mr. Ishikawa's current position in the Japanese food industry should be quite high. Here is another sentence, because the three store owners have a lot of relationships, so sometimes they hold joint activities to exchange food and management ideas. This is one of the reasons they have been at the top of the Japanese cuisine world. The seventh dish is Kagoshima and Niu and Hemao eggplant. The overall taste of this dish is sweet and should be the reason for the sauce. And beef tastes good, but for people who like meat, the amount is really a little small. He Mao eggplant should be here to tell the guests what season this is, very soft, eggplant original juice and sauce together feel very sweet. The eighth dish is winter melon turtle soup, this soup is really amazing. Although it looks not very good, the soup looks clear, but the taste is very strong when you actually drink, and the taste of turtle meat has not lost. Soft winter melon and soup are eaten together, the taste is even more! The ninth dish is salmon rice, with a little corn kernels and ginger and coriander inside. This rice is really very, very fragrant, except for the aroma of salmon and ingredients, because it is cooked in a tile basin, the aroma of rice is not inferior. When the chef Ishikawa is loading the plate in front of him, the saliva is not too much. After serving, I can't hold it anymore, and I will start immediately. When eating rice, I will chew salmon from time to time, and when I drink soup, I will drink salmon fish silk, silk as lubricated taste. This rice is really a great product, and the last rice is not left. Tenth course is watermelon and almond tofu. Needless to say, no matter what watermelon or beans