Sushi Kibatani, located a 25-30 minute walk from Hokutetsu Kanazawa Station, is a high-end sushi restaurant that showcases the rich seafood of the Hokuriku region, crafted by a warm and welcoming chef. It has been recognized as one of the top 100 sushi restaurants in Japan by Sushi West from 2021 to 2025, and has also been awarded the Tabelog Bronze from 2020 to 2026.Reservations can be made easily through their website, which is a great convenience. The early start time of 5 PM is also flexible, and the meal takes less than two and a half hours, making it perfect for catching the return shinkansen.Here’s what I enjoyed during my visit:-----------------------------◾️ Kuchi (Flatfish)We began the course with Kuchi sashimi. This flat-bodied, large-finned white fish is a delicacy, offering a gentle and refreshing umami flavor that is simply wonderful.◾️ Aori Ika (Bigfin Reef Squid)A splendid Aori Ika weighing around 3 kg, aged for three days. It was cut thickly with great care, and the rich sweetness spread throughout my mouth.◾️ Kawahagi (Leather Jacket)Sashimi of Kawahagi served with liver soy sauce. The richness and umami of the liver soy sauce made this a perfect dish to accompany drinks.◾️ Isaki (Chicken Grunt)Thick slices of Isaki with the skin seared. The fragrant aroma from the grilled skin and a hint of bitterness, combined with the saltiness of wasabi soy sauce, made for a satisfying bite.◾️ Ama Ebi (Sweet Shrimp)Fresh Ama Ebi with its roe, coated with the unique strong saltiness and aroma of the shrimp's innards, enhancing its rich sweetness.◾️ Iwashi (Rock Oyster)A large natural rock oyster topped with grated ponzu. The rich and creamy flavor of the oyster is irresistible!◾️ AbaloneNoto abalone cut into slices to highlight its texture, served with liver sauce. Mixing the leftover liver sauce with vinegared rice creates a deliciously rich flavor.◾️ Ankimo (Monkfish Liver)Fresh and odorless ankimo taken from a live monkfish. Its rich, melt-in-your-mouth sweetness makes you crave some Japanese sake.◾️ Ankimo TempuraCrispy fried ankimo wrapped in seaweed. Before moving on to sushi, we enjoyed nearly ten appetizers, making this course perfect for those who love to drink.◾️ Ara (Sea Bream)The sushi menu begins here. The gentle, mildly sour rice pairs beautifully with the umami of the ara.◾️ Aka Ika (Red Squid)Red squid sushi shaped into a rice ball. The moment it hits your mouth, the flavor of the red squid expands, delivering a strong umami taste.◾️ Akami Zuke (Marinated Lean Tuna)Classic akami zuke sushi. The portion of rice is relatively small, making it quite easy to eat.◾️ Ootoro (Fatty Tuna)Extremely rich ootoro that melts in your mouth, spreading its sweet fat. The balance between the rice's acidity and the richness of the fat is simply perfect.◾️ Aji (Horse Mackerel)Aji sushi with a refreshing aroma from the green onions. This is a high-quality aji with a good amount of fat.◾️ Nodoguro (Blackthroat Seaperch)A generous piece of nodoguro sushi served by hand. The surface is seared to enhance the sweetness of the fat, complemented by a refreshing aroma from the sudachi.◾️ Managatsuo (Butterfish)Beautifully presented managatsuo sushi. This high-end white fish is popular and belongs to the same family as the horse mackerel, featuring a clean taste similar to sea bream.◾️ Kohada (Gizzard Shad)Kohada sushi with a perfect balance of acidity, a staple of Edomae sushi. The unique texture of kohada is addictive.◾️ Kuruma Ebi (Tiger Prawn)Large and satisfying kuruma ebi sushi. You can fully enjoy the umami and the bouncy texture of the shrimp.◾️ Echichu ShellEchichu shell sushi, also known as white surf clam, is a type of sea snail. It's interesting to hear about seafood names that are not commonly known when visiting Hokuriku.◾️ Uni (Sea Urchin)Uni sushi from Yoichi, Hokkaido. Overflowing with uni from the seaweed, its unique sweetness and saltiness were delicious.◾️ Anago (Conger Eel)Anago sushi with a rich melt-in-your-mouth texture and sweet sauce, leaving a satisfying aftertaste.◾️ Wanmono (Soup)A soup made with clam dashi that beautifully extracts umami. The aroma of yuzu adds a perfect accent.◾️ Shiro Ebi Tamago (White Shrimp Egg)The course concluded with a fluffy egg enhanced by the umami of white shrimp.-----------------------------While the price is on the higher side, you can truly enjoy carefully selected appetizers and sushi, so I highly recommend visiting this restaurant.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet
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