I made a reservation for a weekday lunch. It's quite far from Kanazawa Station, so please consider using the bus or other transportation.I arrived a few minutes early and waited outside alone, passing the time casually.The location is in a residential area, so it might be a bit hard to find. Look for a small sign as a landmark.The restaurant opens at 12 PM and has only a counter seating.**Tomato Tofu** This local specialty is a unique dish. At first, you taste the tomato, and then it gradually turns into tofu.**Sashimi** Satsuki Masu (a type of trout) is recommended with tsukudani (a type of preserved food). Akai Ika (red squid) served with sudachi (a citrus fruit) and seaweed salt. The seaweed itself is delicious. The combination of sudachi and squid creates a nice acidity. Very tasty.**Sweet Shrimp** with salt. You can even eat the head, which is crispy and delicious.**Broccoli** with dashi. Fried broccoli is always a delight.**Spanish Mackerel Wrapped in Shiso** Served with daikon radish, lemon, and salt. Fluffy and fragrant with shiso. The mackerel melts in your mouth.**Corn** served as is. Sweet and crunchy, with a strong corn flavor that develops as you eat.**Cured Squid with Caviar** aged for about a week. A luxurious dish. The squid has a nice firmness.**Sweet Potato** organically grown, served as is. Aged for about a year. Sweet, very sweet, with almost no fibrous texture, making it easy to eat. The crispy coating and the melting inside are delightful.**Bonito** with Akatsuki paste and soy sauce. It melts in your mouth. The saltiness of the soy sauce blends with the paste, creating a unique flavor. Each bite changes the taste.**Vegetables between Tempura** A palate cleanser.**Okra** with star of David, served with dashi. Large okra. Initially crunchy, then the okra's sliminess comes through.**Sweetfish** a bit larger than usual. Salted from the head. It has a bit of bitterness, which is actually nice—not unpleasant at all.**Combination of Shishito Peppers and Bell Peppers** Shishi-Peas served with dashi. The bell pepper flavor is strong, but it has a good sweetness. Very tasty and easy to eat.**Manju Clam** served as is. It has a somewhat sticky texture, with no unpleasant smell, making it easy to eat. Delicious, just as it is.I chose the **Tempura Rice Bowl**. You can also choose from chazuke (rice with tea) or mixed rice.**Accompaniments for the Tempura Rice Bowl** Pickles: Nasu (eggplant) pickled in nuka (rice bran) and cucumber.**Tempura Rice Bowl and Miso Soup** Includes shrimp, kakiage (mixed tempura), corn, and other seasonal ingredients. A variety of flavors spread across the palate.They use local ingredients, and there are many unique dishes you can only taste here, so I highly recommend considering this place.
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