I revisited Kisanuki, a renowned Japanese restaurant in Kanazawa that quickly became difficult to book after opening.Kisanuki is a place I had been well taken care of by the owner, who previously worked at Katabori, and I have always felt warmly welcomed since the beginning.During my first visit last year, I was delighted by the attentive hospitality, and it has become a Japanese restaurant I want to visit again alongside Katabori.Starting this year, like Katabori, they have changed their opening time to 5 PM, which is great as it allows for an early return home even during dinner service.On this day, I drove a long way for a day trip on a weekday.I met up with a special guest at the location, and the meal began.Now, let’s enjoy my second visit to Kisanuki! ◯ Shiitake Tea ◯ Tedorigawa Yoshida Brewery Junmai ◯ Sparkling Water with Wasabi and Sudachi ☆ Sawara Shrimp, Fuki, Deep-fried Warabi, Seri Kuzu Tofu, Kinome, and Sweet Soy Sauce The soft and fragrant seri kuzutofu has a subtle bitterness, beautifully complemented by the lightly sweetened sweet soy sauce, creating a refreshing start that evokes the feeling of new greenery, along with the crispness of fuki and the plump texture and sweetness of the sawara shrimp.The accents of the deep-fried warabi and the refreshing aroma of kinome were also pleasant.The main dish, the kuzutofu, felt like it played a connecting role in the meal.☆ Torigai Rice Porridge The sweet torigai, grilled to perfection, infused the rice porridge with a strong smoky aroma, making a significant impact!This was a preparation unlike any rice porridge or steamed rice dish I had encountered before.If not prepared carefully, torigai can have a strong ocean scent, but the smoky flavor paired well with the warm rice.The refreshing accent of wasabi was also very pleasant.One of the torigai was cut into three pieces, with one containing the liver.The rich bitterness of the liver highlighted the potential of the torigai, adding an edge to the flavor.The innovative preparation left a strong impression, making it a standout rice porridge dish.☆ Nanao Okose, Jade Eggplant, Shredded Green Onion, Ume Paste, Kinome The broth was clear, with a refreshing kombu aroma and a light umami flavor.The lightly cooked okose melted in the mouth, balancing its mild sweetness with the broth beautifully.The umami from the gelatinous part between the flesh and skin enhanced the overall flavor.The deep-fried jade eggplant added a slight richness, while the refreshing flavors of kinome and shredded green onion, along with the acidity of the ume paste, made for a delicious soup.☆ Sashimi Enjoy with chili vinegar, soy sauce, sudachi, or sea salt as you prefer.◯ Mackerel Plump and chewy, with a sweet fat content, it paired well with the sweeter sashimi soy sauce and chili vinegar.◯ Fish Head The thickness is essential! It had a chewy texture and sweetness without any unpleasant fishy smell, and it was delicious even with just salt.It also paired well with the chili vinegar.◯ Squid The knife work was evident in its melt-in-your-mouth texture and sweetness, leaving a strong impression. Not just sweet, but the delicate texture was remarkable. Salt wasabi and salt sudachi were great accompaniments.Each sashimi dish had a satisfying thickness and showcased the skillful knife work, making them memorable.☆ Anko Tempura with Sudachi This simple tempura had a hint of saltiness and sweetness, with a crispy and fluffy texture that was outstanding!I learned that they use white miso to marinate and dehydrate the anko, concentrating its flavors.Thanks to this technique, the dish had a simple and natural seasoning without any strong miso aroma, allowing the delicate sweetness of the anko to shine.The white miso acted as a hidden seasoning, enhancing the richness and sweetness of the anko.☆ New Onion, Snap Peas, Ginger The melting sweetness and texture of the new onion, along with the popping sweetness of the snap peas, were beautifully complemented by the flavorful broth.The spicy and refreshing accent of grated ginger enhanced the overall taste.☆ Chirihama Rock Oysters, Myoga, Green Onion, Ponzu The milky, plump texture of the rock oysters was delightful!The slightly sweet and rounded ponzu sauce enhanced the flavors, pairing well with the garnishes.I even drank the ponzu to the last drop.☆ Himi Nodoguro Shuto Grilled, Sweet Pea with Sansho, Grated Kinome Last time it was black mullet, but this time it was nodoguro.The fragrant, melt-in-your-mouth texture and the lightly sweet seasoning (shuto and mirin) made for a high-quality grilled dish.The seasoning was so refined that you wouldn’t even know it was shuto unless you were told.The sweet and refreshing flavor of the sweet pea and the sharpness of the grated kinome balanced the richness of the nodoguro.After enjoying all these dishes, I was reminded that Kisanuki has a unique approach to sweetness in their seasoning, which feels very natural to someone sensitive to sweetness like me.Indeed, the seasoning has transformed sweetness into richness, enhancing the natural flavors of the ingredients.☆ Kataha's Shin-damak With a crunchy, juicy texture and no strong flavors, this dish is comforting, absorbing the lightly sweet broth.The broth was hot and I drank it all.☆ Sea Trout Chichibu Roll (Cucumber, Egg, Green Onion) In short, it felt like enjoying a dish that combined all the ingredients of chirashi sushi into one!The crispness of the cucumber, the sweet umami of the trout (seasoned sweet and sour), and the smoothness of the thin omelet created a harmonious flavor, with the cucumber adding a refreshing touch.☆ Meal ◯ White Rice ◯ New Onion Rice with Ginger ◯ Marinated Mackerel Rice Bowl ◯ Okaka Wasabi Rice ◯ Bamboo Shoots with Tosa Simmer and White Cucumber ◯ Himi Beef Shigureni with Shredded Ginger ◯ Wild Boar and New Onion Miso Soup For the final meal, I started with white rice!Kisanuki's rice was fluffy and chewy, with a pleasant sweet aroma.I also enjoyed it with the beef shigureni.For the second bowl, I had new onion rice.The melting texture of the new onion (which held its shape while cooked) blended perfectly with the rice, creating a delightful flavor that was both balanced and enhanced by the refreshing sharpness of the ginger.The third bowl was a marinated mackerel rice bowl.The sweet marinade paired perfectly with the rice, creating a pleasant texture.The fourth bowl was okaka wasabi rice.The sharpness of the wasabi and the sweetness of the soy sauce created a perfect balance.The miso soup was, as always, a refill (laughs), but the sliced wild boar was silky and sweet, with no unpleasant odor in the broth, making it delicious, enhanced by the refreshing sansho and yuzu.The pickles were also excellent, serving as a nice palate cleanser.It was a thoroughly satisfying conclusion.☆ Yomogi Mochi ☆ Usucha The aroma of yomogi was subtle, but the soft texture of the mochi and the balance with the lightly sweet red bean paste made for a perfect tea sweet.My second visit to Kisanuki was wonderful! Dining in the serene atmosphere reminiscent of Katabori, I felt the liveliness of Kisanuki and each staff member, and the hospitality was exceptional, making it a very comfortable experience.The dishes carry on the DNA of Katabori while also showcasing Kisanuki's unique cooking and seasoning techniques, which I find appealing.Being able to discern the subtle differences in the broth and seasoning is a joy that comes from visiting both restaurants, and I look forward to experiencing their continued evolution.I hope to keep visiting both Katabori and Kisanuki, as I love the way they cherish each customer (⁠*⁠´⁠ω⁠｀⁠*⁠).Thank you for the meal! m(_ _)mI look forward to my next visit!