Dinner at Kataori

Dinner at Kataori

at Kataori on 20 February 2024
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Dining at Kataori in Kanazawa offers an exemplary kaiseki experience, masterfully orchestrated by Chef Takuya Kataori. His skillful blend of traditional methods with a hint of modern flair shines through each dish, showcasing a profound respect for the seasonal ingredients and the intrinsic flavors of the sea.

The meal commences with the signature dashi, remarkable for its profound umami, a result of meticulously chosen kombu from Rishiri and aged bonito flakes. This dish sets a high standard for the courses that follow, each reflecting Chef Kataori's precision and meticulous attention to detail.

One of the early highlights is a dish featuring anko (anglerfish), which impresses with its spongy texture and rich flavor, underscoring Kataori’s expertise in unlocking the true potential of each ingredient. The sashimi course continues this theme, with hirame and ika that are fresh and skillfully prepared to enhance their natural flavors.

The shirako, lightly steamed and served in a perfectly balanced ponzu sauce, and the freshly caught aji, notable for its unique, mochi-like texture, stand out as particularly memorable dishes. The kuromutsu (blackthroat seaperch), served in generous, juicy cuts, further cements the meal’s excellence.

The rice course is an adventure in itself, beginning with slightly undercooked white rice to highlight the ideal serving texture, and evolving through variations including aji sashimi and hirame, culminating in a comforting ochazuke.

Chef Kataori’s reverence for kaiseki traditions, combined with his innovative approach, makes each dish a testament to his culinary prowess. The ambiance of the restaurant enhances the dining experience, providing a tranquil setting for the artful presentation of each course.

Kataori is not just a dining destination; it's an immersive journey into the heart of Kanazawa's local cuisine and seasonal treasures. It stands as a must-visit for those looking to delve into the subtleties of Japanese culinary traditions, crafted by a chef deeply passionate about his craft.

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