By the Asano River in Kanazawa.It’s been a while since I visited Kataori.As expected, the water here is exceptional.They use spring water from the Kanazawa Kannon Mountain.As I enjoyed the dishes, I was reminded once again that water is the foundation of the cuisine.The clear soup with water droplet okra was delightful, the freshness of the nodoguro (blackthroat seaperch) was astonishing, and the sweetfish prepared with white miso was a revelation.What left a lasting impression was the water droplet okra.Its smooth, refreshing texture and the clear flavor of the broth were captivating. It’s not about flamboyance; the power of the ingredients and the water alone can move the heart this much.The nodoguro doesn’t emphasize its fat but instead presents an incredible freshness.The sweetfish brings forth its characteristic aroma and slight bitterness amidst the creaminess of the white miso.The dishes showcase the summer of Himi, Noto, Kaga, and Kanazawa, one after another.Kataori’s cuisine doesn’t flaunt technical skills.It presents the land, water, seasons, and the most vibrant ingredients of the day in their most beautiful state.With each dish, I feel the fleeting summer of Hokuriku.The transparency of the water droplet okra.The freshness of the nodoguro.The aroma of the sweetfish.
We use cookies on this site to enhance your user experience.
