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Kataori continues to be a benchmark restaurant. Even in a season where there are not given highlights like crab or mushrooms. The subtlety and calibration of taste in his dishes is just extraordinary. For example the ankimo, soft in texture but bold in flavor created a very sensual experience. His Tabelog Gold level is well deserved, his two stars in the Guide Michelin are underrated in comparison to the three star place in Kanazawa.
10 / 10
