During my recent trip to Kanazawa, I had lunch at Komatsu Yasuke, the star of my culinary experience. I called repeatedly for three months, and after about 300 attempts, I finally managed to make a reservation. I thought it would be impossible for a first-time visitor, so I was truly relieved to secure a spot. After all, it’s a renowned establishment known as the western Komatsu Yasuke.Unfortunately, the legendary sushi chef Kazuo Morita is no longer present due to his age, and I regret not being able to meet him.The restaurant is conveniently located near the station and is on the first floor of the Kanazawa Chaya Annex, which is also close to my hotel. I waited outside until my reservation time.As the time approached, I entered the restaurant and was seated at the counter in the back. The staff welcomed me warmly with gentle manners. The kindness shown to first-time visitors reflects the spirit of "Kokoroharamanko," a phrase displayed inside the restaurant that embodies the idea of putting your heart into everything you do.Here’s what I had for today’s sushi:● Marinated TunaI started with the marinated tuna. The rich, tender texture of the tuna was incredibly satisfying. The rice was light and airy, almost ethereal.● Steamed AbaloneI had the option to choose between sashimi or abalone, and I opted for the abalone. This steamed abalone was unlike anything I had ever experienced—so soft and paired with a clean, refined broth that was simply wonderful.● Red Squid, Salt, 3-Slice CutThis three-slice cut was impressive. It wasn’t just two slices or even five; the knife skills were remarkable, balancing flavor and tenderness perfectly. Salt is definitely the way to go with squid.● Seared Fatty Tuna● Sweet ShrimpBoth were delicious! The sweetness of the sweet shrimp was irresistible.● Water EggplantThe water eggplant was refreshing, bursting with juiciness in my mouth—a delightful dish.● White Amadai, Slightly SearedThe elusive white amadai was also excellent. The searing brought out the fat, enhancing its flavor.● ClamThe simmered clam was superb. This is what sushi is all about—rich yet deeply flavorful.● Tuna with Yam, Served in a Glass● Eel and Cucumber RollThis was surprising! The combination of hot eel and cucumber was delightful. The sushi rice with eel and cucumber created a perfect harmony that made my cheeks relax in pleasure. This dish could easily be considered the highlight of the course.● Bamboo Shoot and Seaweed SoupNext came additional sushi:● Kohada● Anago, Salt, and YuzuThis was my number one of the day. It was the best anago sushi I’ve ever had. While simmered eel is common, here they served it with salt and yuzu, which was simply fantastic! I realized this is the best way to enjoy anago. It was an eye-opening experience.I wish they were open for dinner so I could enjoy some Japanese sake with the sushi, but just experiencing the sushi here is more than enough.I could make my next reservation at the restaurant, but since I don’t visit Kanazawa frequently, I’ll have to try my luck with the phone again.I believe anyone who loves sushi should experience this place at least once. Although it’s challenging to get through on the phone, the effort is definitely worth it.It was a great meal!
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