Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
NK
(NK)- Nearest station：
- Categories：
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- Budget：
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Specialities
Chef
Takehito Kakutani - Confronting materials with a flexible sensibility
Food
A standard course dish: lotus root somen noodles with raw dried mullet roe
Space
A hideaway house tucked next to the three-star Japanese-style meal restaurant "Ishikawa"
Review
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Review 1,373casesFollower 2,636PeoplePick-up reviews
惚れました！カクランド！ in 神楽坂
この日はいしかわグループ系列、というかそのいしかわの真隣にあるこちら、NKさんの席に御相伴に預かりました。 結論、素晴らしいお店でした！！！ 味も素晴らしかったし、大将の角谷さんのお人柄から醸し出されるアットホームな雰囲気、そしてほぼ全て「初めて食べました！」という位に独創性に富む一品の数々。お...Find out more
2023/07 Visitation
1times
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Review 894casesFollower 1,002Peopleとても好きなNKへ再び( ´艸｀)
この日は大好きなお店の1つであるNKさんへ！ 毎回楽しみにしているお店です。 き季節ごとに色々な感動があるしお店の方が優しく雰囲気もいい。 いっつも最高そんな感じ ...Find out more
2024/04 Visitation
8times
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Review 2,793casesFollower 1,671Peopleどう伸びるのか？それも含めて楽しみなNK
3ヶ月に一回は来ているNK。 角谷さんの成長ぶりが楽しみ。もちろん料理の進化もいつも驚くし、如実に見える心理変化も楽しみの一つです。 探求している人ならではの面白さがあります。...Find out more
2024/04 Visitation
4times
Restaurant information
Details
| Restaurant name |
NK（NK）
|
|---|---|
| Categories | Japanese Cuisine、Creative cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
050-3138-5225 |
| Reservation Availability |
Reservations available
ご予約の際は、「カクランドの予約」とお伝えください。 |
| Address |
東京都新宿区神楽坂5-37 相良ビル 1F |
| Transportation |
4 minutes walk from Exit A3 of Ushigome Kagurazaka Station on the Toei Oedo Line 5 minutes walk from Exit B3 of Iidabashi Station on the Tokyo Metro Yurakucho Line, Namboku Line, and Tozai Line 406 meters from Ushigome Kagurazaka. |
| Opening hours |
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| Budget |
￥30,000～￥39,999 ￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
14 Seats （ 8 counter seats, 6 table seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about wine |
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Feature - Related information
| Occasion |
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|---|---|
| Service |
(Surprise) Party accommodations,BYOB |
| With children |
Children aged 12 and over are able to eat the same meals as adults. |
| The opening day |
2020.8.1 |
| Remarks |
For reservations and inquiries, please call 050-3138-5225. Reservations can also be made through our reservation website. |
閉じる
ChefTakehito Kakutani - Confronting materials with a flexible sensibility
Kento Kakutani, who was called a genius by his master Hideki Ishikawa, is from Tokyo. He is 36 years old, born in 1986. Since childhood, he loved being in the kitchen with his mother, and decided to become a chef for the rest of his life, enrolling in the culinary school "Ecole Tsuji Tokyo". After graduating, he became an apprentice at "Ishikawa" in Kagurazaka. While honing his skills at "Koshiro" and "Ren" in the same group, he also trained at a French restaurant. After working as a sous chef at "Nanpeidai" in Daikanyama, he was appointed head chef at the same restaurant in August 2020.
Food A standard course dish: lotus root somen noodles with raw dried mullet roe
The bright orange sauce is made from raw dried mullet roe. It is made from mullet roe that has been bled to prevent blood from seeping into the flesh. Normally, it is salted and then dried in the sun, but here, raw dried mullet roe that has been bled for a whole day is used. It is made into a sauce by stretching it with egg yolk, and poured over lotus root somen noodles, making it a standard dish in the course. "It's like cod roe spaghetti," says head chef Kakutani. The somen noodles, tossed with sudachi citrus, salted kelp, and thick sesame oil, go perfectly with the sauce.
SpaceA hideaway house tucked next to the three-star Japanese-style meal restaurant "Ishikawa"
Located behind Bishamonten, a landmark of Kagurazaka. Located further back in an alleyway than the famous restaurant "Ishikawa", this is a relaxed Restaurants in a house. There are tables inside, but the best seats are the eight counter seats, which give off a sense of presence. The interior is not flashy but has a noble atmosphere, and art pieces such as folding screens by contemporary artists are casually displayed, allowing you to enjoy your meal at your leisure.
The magic of Kadoya is to bring out the best in ingredients with cooking methods that transcend genres. Enjoy a unique taste.
In the current globalization of food, this restaurant is the poster child for that trend. It is a sister restaurant of the three-star Japanese-style meal restaurant "Kagurazaka Ishikawa." The restaura
...nt is run by the up-and-coming young chef, Kakutani Kento, aka Kaku Land. Based on Japanese-style meal, he creates excellent arrangements that transcend genres, sometimes French cuisine and sometimes Chinese. He has captivated the palates of foodies with a succession of unexpected delicacies. Rather than simply trying to be eccentric, his dishes are persuasively delicious, focusing on bringing out the natural flavors of the ingredients.