This is a popular restaurant in Kanazawa.I had been wanting to visit for a while, and I finally made it here.Upon entering the house-like interior, you are greeted by a waiting room where you can enjoy a view of the city of Kanazawa.When it was time, I was shown to my seat at the U-shaped counter.Chef Hirokazu Makino, wearing a cap, greeted me with a smile.Born in Ono, Fukui Prefecture, he later moved to Kanazawa. After training in Kyoto, Nagoya, and at "Manoir d'Austin" in Ginza, he went to Burgundy.As a result, most of the wine in the cellar is from Burgundy.His wife is the sommelier.The menu consists only of illustrations.Some dishes are easy to imagine, while others are not.It seems to be part of the fun.Now, here’s what I had:1. Amuse Bouche - 3 items - Red Squid This is the swordtip squid, caught by the chef himself. The staff went fishing together. It is mixed with celery and dill, served inside a sudachi citrus. - Carrot Mousse Served with consomme jelly and white shrimp, along with stracciatella cheese. - Horse Meat and Squid Tartare Topped with caviar. It has a hint of spiciness with homemade ketchup and Tabasco.2. Eggplant This is a purple eggplant called "Heta Murasaki Nasu." It is cooked in a broth of prosciutto and served with ayu consomme.3. Kuro-mutsu (Blackthroat Sea Perch) Grilled to perfection, it is rich in fat. Served with arugula and myoga (Japanese ginger) pesto, accompanied by delicate crispy French fries. The modern Kutani ware plate is a work by Akira Miura. On top, there is ayu caught from the Asanogawa River, with a hint of Sichuan pepper.4. Kiji Ebi (Japanese Tiger Prawn) Served on top of fried corn.5. Crab Cake Steamed blue crab from Himi, made into a cake with crab miso. Served with a separate americain sauce and crab miso chips, sprinkled with slightly bitter olive powder. The crab is shaped like a crab.6. Spring Roll Contains rock oysters harvested by free diving in Noto and black abalone from the Echizen coast. This is an adaptation of the Filipino dish Bicol Express, served with a slightly spicy sauce made from calamansi, turmeric, and grated daikon. The tin dish is a work from the Shimadani Shoryu Workshop in Takaoka. The menu featured an illustration of snorkeling.7. Eel A summer specialty. First, they prepare vinegared rice with buckwheat and Koshihikari rice from Noto right in front of you. They mix in finely chopped corinque, bell pepper, Nara pickles, pickled lotus root, cucumber, and black edamame, presenting it as a "salad." However, it is served as a sushi roll with eel from Noto's Shika Town, prepared in the Kansai style, rolled with chocolate and Kodama watermelon. The effort put into this roll is remarkable. It truly is a specialty.8. Young Pigeon From La Can in France. Served with figs and Australian black truffle. The sauce is made from red wine, pigeon bones, liver, and sesame. The plate is a work by Takayuki Kizawa from Suzu.9. Mugwort and Red Shiso Udon Udon from Tsuruiya. Combined with prosciutto made from peach-fed chicken from Gunma and sea urchin. This pairing is surprising.10. Passion Fruit From Amami Oshima, Kakeroma Island. Served with mango, vanilla ice cream, and a foam made from the skin's extract.11. Blueberry Rolled in a chocolate omelet cake with custard, lime mousse, and blueberries.12. Macaron Chocolate macaron. The stone-like object it is resting on is actually chocolate.13. Lemon Verbena Tea From Nakano Farm in Matsuto.To accompany the meal, I had a soda made from homemade fruit liquor with blueberry and spices.Ayu Beer This is a rare local craft beer developed by someone who loves ayu fishing, specifically brewed for ayu. It is refreshing.I felt that the ingredients from Ishikawa, especially from Noto, were being utilized to their fullest potential, contributing to the vitality of the region.There were ingredients here that I would never have encountered otherwise, and I had a wonderful time that greatly stimulated my curiosity.Above all, the chef, his wife, and the young cooks and service staff all had outstanding smiles.The chef mentioned, "No one ever quits." In this labor shortage era, that is truly remarkable.
We use cookies on this site to enhance your user experience.
