Chef Hideki Ishikawa of Ishikawa - Tokyo, Japan

Seasonal Spring Vegetables: Sakura (cherry blossom) Prawn, Ivory Shell, and Bamboo Shoot

Seasonal Spring Vegetables: Sakura (cherry blossom) Prawn, Ivory Shell, and Bamboo Shoot

Beef Tongue and Turnip with Mountain Vegetable Tempura

Beef Tongue and Turnip with Mountain Vegetable Tempura

Beef Tongue and Turnip with Mountain Vegetable Tempura

Abalone, Cherry Salmon, and Spring Cabbage

Abalone, Cherry Salmon, and Spring Cabbage

Abalone, Cherry Salmon, and Spring Cabbage

Horsehair Crab, Crab Liver, and Rice Vinegar Broth Gelée

Horsehair Crab, Crab Liver, and Rice Vinegar Broth Gelée

Deep-fried Ayu, Bamboo Shoot, Grated White Radish Soup, and Minced Mitsuba

Deep-fried Ayu, Bamboo Shoot, Grated White Radish Soup, and Minced Mitsuba

Steamed Rice, Grated Ginger Jus, Mitsuba Leaf, and Charcoal-grilled Black Throat Sea Perch

Steamed Rice, Grated Ginger Jus, Mitsuba Leaf, and Charcoal-grilled Black Throat Sea Perch

Steamed Rice, Grated Ginger Jus, Mitsuba Leaf, and Charcoal-grilled Black Throat Sea Perch

Chef Hideki Ishikawa of Ishikawa – Tokyo, Japan

Chef Hideki Ishikawa of Ishikawa – Tokyo, Japan

Chef Hideki Ishikawa and team of Ishikawa – Tokyo, Japan

Chef Hideki Ishikawa and team of Ishikawa – Tokyo, Japan

Ishikawa – Tokyo, Japan