We use cookies on this site to enhance your user experience.
Fourth meal at Kibatani and my last one in Kanazawa for this trip.
It is always great to come back to this sushi restaurant to experience the great warmth of Chef Kibatani's hospitality and skills.
He sources almost all of the fish from the same source as Chef Kataori and they come mostly from the Toyama bay. It requires the early and long trip to Toyama cutting severely into the sleeping time of all Chefs in Kanazawa.
His Kobako-gani dish was exquisite (even though he complains about it that it takes so long so long to prepare and he wishes that the season will be over soon). The Kuruma Ebi (tiger prawn) was unusually big and very tasty.
I cannot wait to come back in April.
7 / 10
Buri
Kobako-gani
Kobako-gani
