I visited Otome Zushi, a restaurant located near Katamachi in Kanazawa City, which has won the Tabelog Award Bronze.The head chef apprenticed at a sushi restaurant in Kanazawa at the age of 16 and inherited the Otome Zushi name from the previous owner. The restaurant has been operating in this location ever since.Every year, it has received the Tabelog Award Bronze and has also been recognized as one of the top 100 sushi restaurants. Among sushi places in Ishikawa, famous for its seafood, it ranks 3rd on Tabelog, showcasing its exceptional skills.I made a reservation two months in advance and visited on a weekday at noon. I wanted to sit at the counter, but since there were multiple people, I reserved a tatami room instead. The restaurant was fully booked, including the counter, which speaks to its popularity.The staff asked if I wanted to start with appetizers, and of course, I requested to begin with them.To summarize my experience, I realized for the first time what truly delicious sushi crafted by a skilled artisan is like. The freshness, sweetness, and umami of the seafood were remarkable, and the quality of the ingredients was outstanding. Most importantly, the way the sushi was prepared was exceptional! The harmony between the fish and rice was incredible, and the rice had a delightful texture that broke apart in my mouth, leaving a lasting impression. By the end, each grain of rice stood out, and it was not an exaggeration to say that each bite was incredibly delicious. The appetizers were also meticulously prepared, with various complementary flavors enhancing each dish, showcasing the chef's talent beyond just sushi. At around JPY 28,000 per person, the cost performance is excellent, especially considering you wouldn't find such quality at this price in Tokyo. I highly recommend visiting this truly remarkable establishment.**Clam Chawanmushi** The moment I tasted it, the wonderful aroma of clams and the umami of the dashi spread throughout the chawanmushi, making it incredibly delicious. I might not be satisfied with regular chawanmushi anymore after this!**Flounder Sashimi** It had a smooth texture with a rich flavor when bitten into, and the umami was outstanding.**Umekai (Sea Snail)** I got to enjoy a local specialty from Hokuriku. The crunchy texture released the umami of the shellfish with each bite. The refreshing flavor of sudachi, along with the salt and wasabi seasoning, perfectly enhanced the ingredients.**Horse Mackerel and Bonito** The horse mackerel had a thick, firm texture and was incredibly fresh. The bonito had a fragrant aroma and paired well with ginger soy sauce! There was no unpleasant taste at all; it was an amazing flavor! I’ve never had such delicious bonito before.**Wajima Hairy Crab** It had a refined flavor, and when dipped in crab vinegar, the sweetness of the crab stood out. The crab miso was rich and creamy, offering a different taste experience from the crab vinegar.**Awaji Island Red Sea Urchin** This sea urchin was extremely creamy with a hint of acidity, and the sea urchin soy sauce enhanced its deliciousness. When placed on the accompanying seaweed, it was a truly exquisite experience! The flavor of the seaweed was excellent, and the combination with the sea urchin was outstanding! I could easily eat ten bowls of rice with just this.**Kiji Shrimp with Koji** This shrimp was on a whole different level compared to what I usually eat! The flavor and tenderness were excellent, and the koji added a slight saltiness that would pair perfectly with Japanese sake! (Unfortunately, I couldn't drink that day as I was driving.) There was also pickled napa cabbage, which was a perfect palate cleanser.**Grilled Eel** The crispy surface was perfect, and the inside was tender, with the deliciousness and slight bitterness of the eel coming through with each bite. This was incredibly delicious—a shining example of the chef's skill.**Noto Abalone with Matsutake Sauce** I’ve never had abalone that was so tender yet firm! It was gently enveloped in the flavor and umami of the matsutake. The sauce also had a gentle umami and the aroma of matsutake.**Grilled Kinki Fish** It was very tender, with a rich fat content that gradually melted in my mouth, spreading the deep flavor of the kinki.By this point, I was already feeling satisfied even before the sushi arrived. I was thoroughly enjoying the experience!In the tatami room, two pieces of sushi were served at a time.**Toyama Bay Kue and Shrimp** The freshness of the kue was impressive, and the harmony with the rice was astonishing. The shrimp had a delightful, bouncy texture and an incredibly sweet flavor.**Red Squid and Chutoro (I forgot to take a photo of the red squid)** The red squid had excellent knife work, and it melted in my mouth, creating a wonderful sensation.**Mackerel and Kohada** The kohada was cut in half, making it soft in the middle, which allowed it to easily capture air, creating a wonderful harmony with the rice.**Nodoguro and Ikura** The nodoguro was one of the top ingredients of the day. The moment it entered my mouth, its overwhelming deliciousness needed no further explanation. The fresh ikura had a perfect balance with the seaweed and rice, making me want to eat more.**Sea Urchin and Sea Bream with Kombu** The sea urchin's creaminess burst in my mouth, filling my nose with a refined aroma. The kombu had been marinated to enhance its umami, making it delicious even with minimal seasoning.**Mizuna Seaweed Miso Soup from Noto** A gently and carefully made miso soup that warms the stomach.**Negitoro Roll** The negitoro was fluffy, and the presence of the rice stood out, allowing me to fully enjoy the deliciousness of the rice.**Noto Anago** A fitting end to the meal. The moment I tasted it, the soft texture and the rich flavor of the flesh became more pronounced with each bite.