Kisanuki is located on the opposite side of the Asanogawa River from Kataori. With only 7 seats, it’s even harder to get a reservation than at Kataori.On this day, we enjoyed a series of wonderful dishes. First, we were given hot towels, which were truly steaming hot.The dishes featured plenty of local ingredients, and each one was presented with a high level of craftsmanship, considering the harmony of the broth and the serving dishes.The standout dish of the day was the steamed hairy crab rice, which had a perfect balance of crab aroma, saltiness, and rice texture—an outstanding dish that deserves a perfect score of 120 points.The experience was lovely, even including matcha served in a Rosanjin-style bowl.I would love to return if the opportunity arises.【Dishes we enjoyed that day】- Shiitake mushroom broth A broth made with water from the Kiyomizu Kannon Mountain and shiitake mushrooms. It was very appetizing.- Aperitif: Ishikawa Prefecture sake, Tedorigawa Shiro- Appetizer: Chrysanthemum Turnip with Yuzu Miso The gently cooked turnip was beautiful in appearance and taste.- Steamed hairy crab rice This month marks the start of crab fishing in Ishikawa, so it was local. The aroma of the crab, its saltiness, and the rice were all perfectly matched—my personal number one dish of the day!- Zangetsu Tofu with Soft-Shelled Turtle A bowl of Zangetsu tofu, inspired by the moon, as it was the moon-viewing season.- Sashimi: Himi Hirasaudagatsuo, Himi Ara, Nanao Horse Mackerel The sashimi had both freshness and umami, and personally, I found the Himi Ara to be the most delicious.- Baby squid tentacles They had a tender texture.- Fried tofu with grilled eggplant sauce The gentle broth and the aroma of the roasted eggplant paired very well.- White shrimp tempura Fresh white shrimp from Shinminato. The sweet shrimp and the aroma of the seaweed harmonized beautifully.- Charcoal-grilled Spanish mackerel with ginkgo nuts From Himi. The ginkgo nuts had a wonderful aroma, evoking the feeling of autumn. The knife work on the skin was very meticulous.- Tsukimi Dango Filled with eel and lily bulbs, this dish continued the moon theme from the earlier Zangetsu tofu.- Small hot pot of grouper The broth was exquisite, neither too strong nor too weak.- New squid with Miyazaki Hebesu jelly Served with local cucumber and myoga.Rice:- Simmered Himi beef- Lightly pickled cucumber and mountain pepper cooked black fungus- Boar meat miso soup- Suzu Noto Hikari riceRice ②:- Hirasaudagatsuo marinated rice bowlRice ③:- Grilled Spanish mackerel rice bowlRice ④:- Rice with raw eggRice ⑤:- Sea bream chazuke- Dessert: Kintoki Manju
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