Ryori Komatsu ＠ Kanazawa City – Fresh Ayu from the Sai RiverDuring my last visit, it was the latter half of the season for the traditional Japanese farming calendar, and when making a reservation for three people, I was informed that it was the season for ayu (sweetfish). I was asked by a member from Kanazawa how I managed to make the reservation, but it was thanks to a connection with a distant acquaintance, and many members are affiliated with Japanese restaurants, creating a sort of infinite loop.Today, the roads were congested, and I arrived a bit late.The first dish was grilled ayu, freshly caught from upstream of the Sai River. Enjoying ayu from its production area is a delight of this season, something you can't experience at Japanese restaurants in Tokyo.Next was the nimono (simmered dish) served in a bowl: Hamo (pike eel), okra, and ume paste. Last year, the nimono featured shiitake mushrooms and yuzu flowers, but this summer, it was garnished with okra and ume paste, which is quite seasonal. Starting with the fresh dashi (broth), the rich flavor of the hamo spreads as you eat.For sashimi, we began with:Wajima's ara (a type of fish) and fresh ume shellfish from Shinminato. Served with salt, sudachi (a type of citrus), and soy sauce. Last year's ara weighed 5.5 kg, and this year's ara is also rich in fat. The ume shellfish is served with sudachi and salt.Next, we had what was probably Noto's botan shrimp and nodoguro (blackthroat seaperch) caught at Hashidate fishing port.Then came the steamed dish of black abalone and edamame with sticky rice, served in a Nagasaki dish.Fried rock oysters from Senrihama, crispy and delicious.Yoshikawa eggplant from Sabae, kintoki greens, and somen pumpkin, served in Edo kiriko (cut glass). The aroma of sesame was delightful and tasty.Hamo roe and the liver of ume shellfish. The liver of the ume shellfish is said to be as delicious as ankimo (monkfish liver). The ume shellfish itself is also quite tasty.For the grilled dish, we had grilled kuromutsu from Wajima, which was delicious.The rice dish was ayu zosui (rice porridge with ayu). Having zosui made with ayu from the Sai River is a luxury.For dessert, we had kuzukiri (starch noodles). In the back on the left side, there was a young Japanese chef, and I asked him various questions about kuzukiri. Afterward, I inquired about dashi and katsuobushi (dried bonito flakes). It seems that Komatsu uses honkare (dried fish) without bloodline.It was a great meal.Ryori Komatsu11-29 Saiwaicho, Kanazawa City, Ishikawa Prefecture 920-0968Phone: 076-224-0118
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