Kanazawa Cuisine ② May 29, 2026 (Fri) 11:00 AM Tabelog 4.28 2026 BRONZE 2025 Top 100 Restaurants Today's lunch is here! It's my first visit in two months. When it comes to "Komatsu Yasuke," the famous chef Morita was selected as a "Modern Master Craftsman" by the Ministry of Health, Labor and Welfare, but it seems he effectively retired over two years ago as he hasn't been in the kitchen since. By the way, I heard that Chef Morita is doing well. This time, I visited at 11:00 AM for the first seating, and Chef Tonne was in the kitchen. Chef Tonne is the head chef of "Nobu Sushi" located in Nanao City. I ordered the omakase course starting with appetizers. < Appetizers > 1. Marinated Tuna Topped with sea cucumber intestines and berry. 2. Steamed Abalone 3. Assorted Sashimi (5 types) - Hon-Ara (Red Sea Bream) from Noto - Baigai (Whelk) with salt and sudachi - Gas Shrimp - Marinated Tuna with sea cucumber intestines - Horse Mackerel with ginger soy sauce < Nigiri > 4. Akaiika (Red Squid) With sesame between the rice and topping, seasoned with salt. 5. Aburi Toro (Seared Fatty Tuna) 6. Sweet Shrimp 7. Iwamozuku Vinegar 8. Shiro-Ama-Dai (White Sweet Sea Bream) Lightly seared, served with salt and sudachi. 9. Simmered Clam With a dipping sauce. 10. Hakusan Tuna, sea urchin, and yam, named after the mountain Hakusan. 11. Unakyu Hand Roll 12. Grilled Sweet Sea Bream Soup 13. Tori-Gai (Chicken Clam) from Noto (additional) With a dipping sauce and sudachi. 14. Kohada (Gizzard Shad) (additional) Topped with chopped gari (pickled ginger). 15. Anago (Conger Eel) (additional) With salt and yuzu peel. 16. Negitoro Hand Roll (additional) The meal progressed smoothly and efficiently, finishing in under an hour. (laughs) Once again, everything from start to finish was delicious.
We use cookies on this site to enhance your user experience.
