Located along the banks of the Asano River, just beyond the Higashi Chaya District in Kanazawa, Kataori is a Japanese restaurant that ranks 2nd in OAD JAPAN 2026 and 1st on Tabelog Japan.While the food is undoubtedly exceptional, I was truly impressed by the unwavering tension and hospitality that the staff maintains every day.It was a rare dining experience that made me sit up straight again. The gracefulness of the owner and the apprentices was exquisite down to their fingertips. It wasn’t just about being polite; their attention to detail was remarkable. (I couldn’t help but imagine how much they must have been scolded and how many hours of practice it took to embody such natural elegance.)Upon being seated, we were first served hot towels and brown rice tea. Then came a steaming hot towel to warm our necks, followed by a chilled towel. This flow is said to help regulate the parasympathetic nervous system, indicating that Kataori's hospitality begins even before the meal starts.The first dish was a bonito dashi, prepared by an apprentice who shaved special bonito flakes from Makurazaki right at the counter. Since it’s caught by pole-and-line fishing, it’s less likely to have acidity.The dishes truly maximize the ingredients from the Hokuriku region. Dining at Kataori made me realize just how challenging the concept of "subtracting" can be.However, to fully grasp it, I know I still have much to learn.The final rice dish featured Koshihikari rice from Toyama, cultivated by the chef's father. The freshly cooked white rice was moist and glossy, with a gentle sweetness that made me exclaim in delight. We enjoyed a rice bowl with marinated horse mackerel, a tempura rice bowl with sweetfish, a rice bowl with bonito flakes and raw egg, and finally, a plum porridge.As we left the restaurant, the sun began to set, and the view of the Asano River in front of us was truly enchanting, so beautiful that I found myself stopping to admire it.I heard that fireflies can also be seen during this season.It was a wonderful start to early summer.
We use cookies on this site to enhance your user experience.
