Seared to perfection, the fatty kinmedai fish is enhanced with a refreshing taste. Served with jelly made from bonito dashi with squeezed orange, scallions, yuzu peel, and shiso flowers.
ราคาตลาด (กรุณาสอบถาม)
Grilled Sea Bream with Truffle Sauce
A masterpiece that finishes the scales of sea bream to resemble pine cones. Served with a sauce made with bonito and kelp dashi, milk, and truffle. The green onions from Shimotsuma are slowly cooked to bring out their sweetness.
ราคาตลาด (กรุณาสอบถาม)
Charcoal-grilled Fugu Shirako with a Rich Umami Hidden in the Crispiness
The shirako, which has a rich umami and sweetness, is simply charcoal-grilled. Enjoy it with a dashi soy sauce that pairs well with the crispiness. At the bottom, there is a silver bean paste with steamed mochi rice and yuzu fragrance added.
ราคาตลาด (กรุณาสอบถาม)
Seared Kinmedai Sashimi with Crispy Skin
Seared to perfection, the fatty Kinmedai fish is transformed into a refreshing delicacy with a hint of citrus from the katsuobushi jelly, garnished with shallots, yuzu zest, and shiso flowers.
The overall view was enjoyable, including the inclusion of innovative ideas and the gradual transition from subtle to strong flavors.
Today's Menu
Baked Crab in Dashi broth
Japanese butterbur and bamboo shoots (fried bamboo shoots with sweetness and a hint of bitterness)
Matsuba Crab Shinjyo
Milt of tiger pufferfish with ponzu sauce and saktataki
Ankimo (red kidney beans) and secret jus
Black trimmings and root vegetables (lotus root, burdock, turnip, and senjyu leek. If you think the taste is deep Japanese but western style, the secret flavor is soy sauce and butter)
Duck and Japanese parsley with sesame paste
white sea bream and shogoin turnip
Tsukinowaguma and Torashira Original Noodles
Rice cooked with Kue (Japanese spiny lobster)
Strawberry ice cream and coconut milk lotus root cake
This is the place to eat Japanese food with dignity and class @Kagurazaka
I was fortunate enough to attend a dinner party ✨. The restaurant has been awarded three stars in the Michelin Guide Tokyo 2019 ⭐️⭐︎⭐️ and we were already knocked out from the first appetizer that greeted us. Everything from the specialty sashimi, simmered dishes, grilled dishes, etc. was so wonderful that all the participants were speechless. Not only the quality of the ingredients, but also the soup stock, which is the lifeblood of Japanese cuisine. It has no habits and is simply delicious. Without confidence in one's skills and the connections to procure reliable ingredients, it would be impossible to eat smelly boar seasoned with soy sauce. There is no need for any pretentiousness. It's all about spirit, technique, and dignity. It's truly yokozuna-sumo. ❗️ Next time will be in spring. I definitely want to go back😊.
I love the first chawanmushi with white truffles that came out so much that I want to have another bowl of ayu-dobon soup!
The salt served with the duck tempura was very good. (I forgot to ask what it was...)
The rice with seiko crab in red bean paste was so good that I wanted to eat it forever.
The fugu sashimi with ankimo (liver), sweet vinegar sauce and myoga on top was too much myoga and sauce and too little myoga and sauce.
The grilled fish was kuei.
The accompanying prawns and sweet potatoes were tasty, but the kuei was so tasteless and overcooked that I was afraid they forgot to salt it.
The adult egg sandwich with white truffle was just as good.
I don't like the black one, but I might like the white one.
I had two refills of the meal (sea bream rice) that day.
The tiger white changes the whole bowl when you refill it, so I ask them to just keep the lid for the count lol (good kids, don't imitate them).
The bowl is cute too (**ω`*)❣️
I wonder if it is a bird 🐦🌟✨
Finish with cooked conger eel and burdock in earthenware pot 🍚💕💕!
Koizumi-san is mischievous 🤗.
I can see why the regulars love it so much 🍁.
We all played a guessing game to guess the ingredients of the earthenware pot rice, but we were all wrong (lol)!
It was delicious 🤤💓
We drank a lot and ate a lot 🇯🇵👘🙏
Matsutake mushroom course after ayu fish dubon is over
Matsutake mushroom surinagashi
Matsutake mushroom spring roll
Rice topped with matsutake mushroom and red bean paste
Rice with matsutake mushroom, beef and gold leaf
I wonder if it is because matsutake mushrooms are out of season this year, but I look forward to the next reservation in December.
The cornflake-like thing on the dessert that came out that day was so delicious!
Mr. Tora Bai #⭐️⭐️⭐︎ recently established in 2008,
Ishikaga reopened in its current location in 2010.
Whereas it adheres to the framework of Japanese cuisine,
Torahaku's main focus is to "make the most of the ingredients."
##
Three Michelin stars in a row since 2016, Koizumi-san's restaurant is from Kagurazaka Ishikawa.
The restaurant is cost-effective, comfortable, and has a great atmosphere.
It is also the best of the best as far as Japanese food is concerned.
It's delicious........
Ishikawa won by a narrow margin in the December Ishikawa vs. Tora Bai match, but in total, they didn't lose. This is the third review of Tora Bai... lol.
中田 航太郎
Masaki
りこ
望月 英雄
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