In Kanazawa's Tokiwacho, amidst the gentle rain, the warm hospitality of being offered an umbrella at the entrance instantly eases the tension typical of high-end dining. However, the true surprise awaits beyond that.The opening dish, "Noto Shiitake Mushroom Aromatic Sauté," refreshes the senses with its fragrant aroma, allowing me to surrender to the softness of the accompanying "Shirozake" (white sake). What follows is an experience that showcases the clarity of ingredients, distinct from Kanto-style Japanese cuisine, as if savoring the "transparent essence" floating in a pristine world.The star of the show is the Bessho-produced "Shiroko Takenoko" (white bamboo shoots). Its pure sweetness, freshly unearthed from the soil, is a true treasure that can only be found in this place.The bowl of "Okose" (a type of fish) and spring cabbage knocked me off my feet with its fluffy texture. It was the most delicious Okose I have ever had, perfectly complemented by the lightness of the spring cabbage. This unique combination was an unexpected delight.Additionally, the firefly squid served in various preparations—boiled, grilled, and marinated—along with mountain vegetables that seem to have frozen time at their peak, create a harmonious wave of flavors, embodying the bitterness of spring. This seasonal menu, featuring my favorite ingredients, radiates nothing but "love."After relishing the serene aftertaste of the dashi (broth), I indulged in the restaurant's signature "Five Uses of Rice". This included plain rice, new onion rice, a tempura bowl with young sweetfish, and ume (plum) chazuke (rice with tea). Finally, I couldn't resist pleading for the "Himi Beef Shigure-ni with Egg Yolk Rice" after seeing others enjoy it.From the transparent deliciousness to the overwhelmingly rich umami, this playful catharsis encapsulates the essence of the Kisanuki experience, contrasting "stillness" and "movement."The price of JPY 45,000 is a fair exchange for the blessings of spring in Hokuriku and the chain of generosity exchanged there. With this transparent aftertaste as my sustenance, I resolve to keep living each day while looking at pictures of rice... that was the kind of rice experience I had.**Today's Recommended Dish** Bessho Grilled Bamboo Shoot (Shiroko Takenoko) & Okose with Spring Cabbage Soup **Dishes Enjoyed** Noto Shiitake Mushroom Aromatic Sauté / Shirozake / Fried Mountain Vegetables / Steamed Sushi with Himi's Nodoguro (blackthroat seaperch) / Okose and Spring Cabbage Soup / Sashimi / Anko (anglerfish) liver and flesh / Anko Tempura / New Onion and Snap Peas / Bessho Grilled Bamboo Shoot / Boiled Firefly Squid / Grilled Asparagus / Grilled Firefly Squid / Simmered Vegetables / Cherry Salmon with Chikusa Roll / Wild Boar Miso Soup / Marinated Firefly Squid / Pickles / Five Uses of Rice (plain rice, new onion, Himi Beef Shigure-ni with Egg Yolk, young sweetfish tempura bowl, ume chazuke)
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