Dinner at Sushi Kibatani (鮨木場谷)
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Mitsuhiro Kibatani opened his shop in 2016 after being trained as a sushi chef in various restaurants locally and also in Tokyo. He sources his fish almost exclusively locally from the fish markets in Toyama and in Noto.
Chef Kibatani used the time during the lockdown to refine his skills to make rice. And I think it shows. This was my fifth meal at the sushi restaurant and my best one. The new combination of rice and fish is of extraordinary quality. His omakase menu contains of eight cooked dishes and nine sushi. One better than the other.
I’m now going there since August 2018 and in those two years I’ve seen a massive improvement and for me this is now one of the top suhsiya for me.