Japanese
Hideki Ishikawa’s cooking features touches of creativity and is definitely unique. In the spring, wild vegetables and wagyu are prepared in small pots. The ayu in the summer is grilled, while the head and backbone are deep-fried. In the autumn, matsutake is either chargrilled or served in a soup with hamo . The snow crab in the winter comes with Tosa vinegar jelly. Born out of a daily pursuit of new tastes, the dishes here are truly refined.
* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.