Near the Higashi Chaya District in Kanazawa, you will find Kisanuki, a Japanese restaurant named after its chef, who previously worked at the renowned Kanazawa establishment, Kataori.Having trained in Kyoto, Kanazawa, and Tokyo, the chef brings a unique touch to the dishes, blending the essence of Kataori's cuisine with original creations.On this day, I enjoyed:"Ayuzushi"The first dish was grilled ayu sushi made with fresh ayu from Ishikawa. The warm vinegared rice complemented the delicate yet clear aroma of the fish, and the pickled ginger added a nice touch."Sashimi"The sashimi was fresh and had a firm texture. The aji from Shinminato was rich in flavor, while the aji from Himi had a beautiful fragrance that enhanced the taste."A dish of pheasant and turnip"The Kanazawa pheasant was grilled over charcoal and served with turnip, resulting in a beautifully balanced flavor without any dryness."Cucumber and shiitake mushroom with sesame dressing"This dish featured cucumbers and Noto shiitake mushrooms dressed with freshly roasted golden sesame from Miyazaki, creating a wonderfully aromatic dish that was hard to resist.The "Abalone and egg tofu" soup was also delicious.It was a great meal!The meal included:- Noto water and shiitake mushroom broth- Tomato somen- Ayuzushi with gari, shiso, and pickled ginger- Sashimi from Shinminato and aji from Himi, along with salted squid- Charcoal-grilled managatsuo marinated in miso- Grilled and marinated Manganji peppers- Cucumber and Noto shiitake with sesame vinegar dressing- Freshly roasted golden sesame from Miyazaki- Pheasant and turnip with pheasant broth- Fried stuffed eggplant- Rock oysters from Senrihama- Steamed lotus with small sea bream and eel from brackish water- Himi beef simmered in soy sauce- Clam and ao-nori soup- Suzu's Noto Hikari rice- Aji marinated rice bowl- TKG (Tamago Kake Gohan)- Green plums.
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