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Overview

Average rating from 13 meals 9.5 / 10
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Ratings from the web

Tabelog
4.62

Chef

Takuya Katakori

Cuisine

Japanese Cuisine

Foodle Reviews

on 18 Jun 2024

on 15 May 2024

Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
็‰‡ๆŠ˜ใ•ใ‚“ใ€‚2ๆœˆใ€‚ๆœ€้ซ˜ๅณฐใ€‚
่‹บๅคง็ฆ
ใƒป
ใƒป
ใƒป
#kataori #็‰‡ๆŠ˜ #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover... More

on 13 May 2024

Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
็‰‡ๆŠ˜ใ•ใ‚“ใ€‚2ๆœˆใ€‚ๆœ€้ซ˜ๅณฐใ€‚

็”˜้ฏ›
่Ÿน
ๅทพ็€็จฒ่ทใ€€้ฆ™่Œธ
ใƒŸใƒณใ‚ฏ้ฏจใ€€ๆฐท่ฆ‹็‰›ใƒคใƒใ‚ฟใƒžใ‚ญ
้ฏตใฎๆผฌใ‘ไธผ
ๅคชๅˆ€้ญšๅคฉไธผ
ๅตใ‹ใ‘ใ”้ฃฏ
ใƒป
ใƒป
ใƒป
#kataori #็‰‡ๆŠ˜ #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed... More

on 23 Apr 2024
10 / 10
on 20 Feb 2024

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... More

on 04 Feb 2024

One for the books! Super hospitality and super meal! @takuya_kataori ended with cream cheese and dried persimmon dessert, matcha, and tea

on 04 Feb 2024

Fantastic rice courses at Kataori

Tamago Kake Gohan with Katsuoboshi

Hirame Tendon

Maguro Donburi

Ochazuke with Plum and Rice Crust

on 03 Feb 2024

More deliciousness at Kataori

Wild Duck with Yuzu kosho

Buri and Ankimo

Shiitake, grilled mochi, snd spinach

10 / 10
on 23 Jan 2024

Another stunning meal, winter soups, perfect shirako, hirame sashimi and wild duck

on 18 Jan 2024

on 18 Jan 2024

on 17 Jan 2024

๐Ÿ‘ˆโฌ…๐Ÿ‘ˆโฌ… ใ‚นใƒฏใ‚คใƒ— SWIPE ๐Ÿ‘ˆโฌ…๐Ÿ‘ˆ
็‰‡ๆŠ˜ KATAORI
michelin2stars

The Tabelog Award 2023 Gold ๅ—่ณžๅบ—ใฎใ€Ž็‰‡ๆŠ˜ใ€ใ•ใ‚“ใ€‚

๐Ÿ˜่ฒธๅˆ‡ไผš๐Ÿ˜๐Ÿ˜‹๐Ÿ˜„ใ‚ซใƒ‹ใ€ใ‹ใซใ€่Ÿน๏ฝžโœด๏ธ

#็‰‡ๆŠ˜
#kataori
#้‡‘ๆฒข
#patek_ishikawa
#patek_kanazawa
#้ฃŸในใƒญใ‚ฐ
#้ฃŸในใƒญใ‚ฐใ‚ดใƒผใƒซใƒ‰
#้ฃŸในใƒญใ‚ฐใ‚ขใƒฏใƒผใƒ‰
#ไบˆ็ด„ๅ›ฐ้›ฃ
#ไบˆ็ด„ๅ›ฐ้›ฃๅบ—
#่›็ƒ่ณŠ
#ใƒ›ใ‚ฟใƒซใ‚คใ‚ซ... More

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 14 Jan 2024

on 11 Jan 2024

on 11 Jan 2024

on 11 Jan 2024

ๆ–ฐๆนŠใฎ้ฐนใจๆฐท่ฆ‹ใฎใ‚ขใ‚ชใƒชใ‚คใ‚ซ @[instagram] ็‰‡ๆŠ˜, Kataori, Kanazawa, Japan.

on 11 Jan 2024

on 11 Jan 2024

on 11 Jan 2024

on 11 Jan 2024

็Ž„็ฑณ่Œถ @[instagram] ็‰‡ๆŠ˜, Kataori, Kanazawa, Japan.

on 18 Jul 2023

Been a while since my last Kataori visit, Iโ€™ve missed the dashi here. Always interesting to watch Kataori san meticulously debone the ayu. Top quality seafood, simply prepared dish with balanced flavors. The helmet rice crust was a fun way to finish the meal. โ€ข
โ€ข
โ€ข
โ€ข
โ€ข
#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More

10 / 10
on 13 Jun 2023

The summer menu at Kataori was an absolute delight! It showcased the culinary mastery of the Kataori restaurant in Kanazawa, offering a meatless selection with four expertly cooked fish dishes.

We started with the tai (sea bream) served with a super fine dashi, and the flavors were exquisite. The sashimi selection included akaika, kijihata, and akanishigai, each providing a unique and tantalizing taste experience. The botan ebi sashimi, with its excellent texture and deep flavor, paired with non-smoked... More

on 16 Dec 2022

There are so many great dishes at Kataori beside the crab items, these are the dishes that make me want to visit Kataori every month for the complete understanding and appreciation of his cuisine.

Take ใŠ้€ ใ‚ŠOtsukuri for example, this time we had really really pristine level buri (้ฐค Adult Yellowtail) from Himi ๆฐท่ฆ‹ (pic 2) where they produce the countryโ€™s best buri (and many other seafood). See the marbling in pic 2 and you will understand, and of course this was wild and not farmed like... More

on 10 Dec 2022

(SWIPE FOR MORE PICS) Rice Course 5: ๆข…ๅนฒใ—ใจใŠใ“ใ’ใฎใŠ่Œถๆผฌใ‘ Umeboshi and Okoge (Rice Crust) Ochazuke @[instagram] ็‰‡ๆŠ˜, ้‡‘ๆฒขKataori, Kanazawa (11.2022, 10th Visit)

And there was a 5th rice for us, the lightest, most comforting ochazuke! Normally it is just rice with simple topping then tea / dashi poured before eating.

But Kataori san had this genius presentation - a whole rice crust like a dome was brought out (pic 3) ๐Ÿคฏ

It was cracked to pieces then put together with rice... More

on 10 Dec 2022

The crab feast at Kataori in Nov has different dishes compared to Dec / Jan / Feb but for Nov-Dec about half of the courses are crab centric.

The final crab dishes at the end of the meal came with the rice course, where we first had the steaming hot plain rice (pic 2), a strong statement of confidence and respect to the ingredients when served plain, especially this rice was koshihikari new rice ๆ–ฐ็ฑณgrown by Kataori sanโ€™s father-in-law in front of his house, a real definition of โ€œhomegrownโ€.... More

on 03 Dec 2022

(SWIPE FOR MORE PICS) ่ŸนใฟใใฎใŠใ˜ใ‚„ Kani Miso (Crab Brain / Tomally) Ojiya @[instagram] ็‰‡ๆŠ˜, ้‡‘ๆฒข Kataori, Kanazawa (1๏ผๅ›ž็›ฎ 10th)

I was also reluctant to give back my plate to Kataori san after the shabu shabu as there was some leftover crab miso sauce and i said I wanted to have some shari to finish it ๐Ÿ˜†. Then he said โ€œJust Waitโ€ ๐Ÿ˜ฏ๐Ÿค” and then magic appeared!

Another two crab shells appeared on charcoal and this time it was not just plain crab miso but also with... More

on 02 Dec 2022

่Ÿนใฟใใฎใ—ใ‚ƒใถใ—ใ‚ƒใถ Kani Miso (Crab Brain / Tomally) Shabu Shabu @[instagram] ็‰‡ๆŠ˜, ้‡‘ๆฒข Kataori, Kanazawa (1๏ผๅ›ž็›ฎ 10th Visit)

This signature shabu shabu performed in front of the us was what made Kataori san famous at the beginning. Not that it is the first time people serving crab meat with crab miso, just that no one had thought of dipping it like this in front of the guests. And it was not just a show but it was a real clever execution where the best parts of crab came together,... More

on 02 Dec 2022

(SWIPE FOR MORE PICS) The next batch of male Kanogani was processed differently as they are used for shabu shabu which is quite common in kaiseki / Kappo that features full crab course menu.

The parts included are the meg, the upper part of the claw and the claw. You need a very sharp knife to cut the shell straight up, then extract the meat with a chopstick, removing the remaining part of the shell with scissors.

As efficient and skilled as Katatori, 7 people mean 7x 3 parts = 21 pieces still... More

on 02 Dec 2022

After kobakogani (female snow crab) came matsubagani (the male). To be exact these are Kanogani ๅŠ ่ƒฝ่Ÿน which came from Kanazawa (please refer to the early post for the explanation). We had 3 huge crabs for 7 people ๐Ÿ˜๐Ÿ˜๐Ÿ˜ (pic 2-3).

I have learnt my lesson and wonโ€™t post how they slaughter the crabs ๐Ÿ˜. See pictures 4-5 and imagine ๐Ÿ˜† . Once they got the crabs all cut up, one batch of legs with shell on was grilled directly on binchotan. It was more straightforward as for us to try... More

on 02 Dec 2022

3rd serving of the crab in the crab feast : ็”ฒ็พ…้…’ Hot Sake (็†ฑ็‡— Atsukan) was poured into the shell which was taken to the kitchen and grilled after we finished the kลbakogani. The aroma of the grilled shell of the crab went so well with the sake flavor. I slurped so fast, half drunk but so happy ๐Ÿ˜†๐Ÿซฃ๐Ÿ˜Œ

#littlemeg_best2022
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#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #็‰‡ๆŠ˜ #้‡‘ๆฒข#็Ÿณๅท็œŒ... More

on 01 Dec 2022

(SWIPE FOR MORE PICS) ้ฆ™็ฎฑใ‚ฌใƒ‹Kลbakogani (Female Snow Crab) is one of the items why you want to the snow crab season in Nov - Dec. The fishing period of female snow crab starts on Nov 6 so it gets to the restaurants on Nov 7 (which is right before my birthday, how timely ๐Ÿ˜) and ends on Dec 29, which means you wonโ€™t get it in Jan. During these two months it will appear in just about all the menu in Washoku restaurants.

Kobakogani is usually presented either with its roe (ๅ†…ๅญUchiko)... More

on 30 Nov 2022

(SWIPE FOR MORE PICS) ใŠๆค€: ๅŠ ่ƒฝใŒใซใฎ็œŸไธˆ
Owan: Kanogani Shinjyou (Dumpling of Kano crabs)

The previous post about dashi leads right into the dish which I consider as the most important course in kaiseki : owan, which is the dish where dashi is used as the base and other ingredients, often seafood, submerged inside. During crab season, kani-shinjyo which is a dumpling made with crab meat is very common.

This time Kataori san used Kanogani ๅŠ ่ƒฝ่Ÿน. The name came from ๐—ž๐—ฎ of ๐—ž๐—ฎ๐—ด๐—ฎ... More

10 / 10
on 27 Sep 2022

A meal at Kataori in any season is always a very special experience. The subtlety of his cooking is phenomenal. The dashi gets prepared during the meal with everyone getting a first draw in a shot glass. It is so good! A new course was the tempura style fried kombu with ebi on top of it. A prefect match in taste and a total contrast in texture. One is tempted to ask for seconds.
Unfortunately this place is close to impossible to book as its popularity soared during the pandemic. But try, beg your... More

10 / 10
on 10 Feb 2022

ๆฎ‹้›ชใฎ้‡‘ๆฒขใ€‚
ๅดใ‚’ๆตใ‚Œใ‚‹ๆต…้‡Žๅทใ€‚็พŽใ—ใ้€ใ้€šใ‚‹้’็ฉบใ€‚
้›ช่งฃใ‘ๆฐดใฎ่ฑŠใ‹ใช็‘žใ€…ใ—ใ„่ชฟในใ€‚
็พŽใ—ใ„ใŠๆ˜ผๆ™‚ใซไผบใ†ใ“ใจใŒใงใใพใ—ใŸใ€‚
้‡‘ๆฒขใฎๅๅบ—ใ€็‰‡ๆŠ˜ใ•ใ‚“ใ€‚

ๅคงๅฐ†ใ”ๅคซๅฆปใฎ็ฉบๆฐ—ใ‚‚ใŠๅผŸๅญใ•ใ‚“้”ใ‚‚็š†ใ•ใ‚“
ๆš–ใ‹ใงๅ„ชใ—ใ„ใ€ๅฑ…ๅฟƒๅœฐใฎ่‰ฏใ„็ฉบ้–“ใ€‚
ใŠๆ–™็†ใฏใ‚‚ใ†ใ€่จ€ใ‚ใšใ‚‚ใŒใชใฎ็พŽๅ‘ณใ—ใ•ใงใ—ใŸใ€‚
ๆ„Ÿๆฟ€่‡ดใ—ใพใ—ใŸใ€‚

ๅฅ‡ใ‚’่ก’ใ‚ใชใ„ใ‚ทใƒณใƒ—ใƒซใชใŠๆ–™็†ใ€‚
ใ—ใ‹ใ—ไธ€ๅฏธใŸใ‚Šใจใ‚‚็‹‚ใ„ใฎใชใ„ๅ‡›ใจใ—ใŸใŠๆ–™็†ใ€‚
็พŽใ—ใใใ—ใฆๅ„ชใ—ใ„ใ‚ณใƒผใ‚นใงใ—ใŸใ€‚

้ฃŸๆใฎ็ดฐ่ƒžใŒใฉใ“ใ‚‚ไธธใใฆใ€ใพใ‚“ใพใ‚‹ใงใ€
ไฝ“ใฎ็ดฐ่ƒžใซใ‚‚ๅ„ชใ—ใๆŸ“ใฟ่พผใ‚“ใงใ‚†ใๆ—จๅ‘ณใ€‚
ใŠ่Œถใ‚‚ๅ…จใฆใ“ใ‚“ใชใซใพใ‚ใ‚„ใ‹ใชใŠๅ‘ณใŒใ‚ใ‚‹ใฎใ‹ใ—ใ‚‰ใ€ใจๆ€ใ„ใชใŒใ‚‰้ ‚ใใพใ—ใŸใ€‚

็ด ๆ™ดใ‚‰ใ—ใ‹ใฃใŸใงใ™ใ€‚

ๆ˜ฅ่Š่ฑ†่…ใ€่ตคใ‚ฌใƒฌใ‚คใฎไธ€ๅคœๅนฒใ—ใฎใŠๆค€ใ€
ใƒ’ใƒฉใƒกใจใƒคใƒชใ‚คใ‚ซใฎใŠไฝœใ‚Šใ€็”Ÿใ‚ฏใƒใ‚ณใฎ่Œถ็ข—่’ธใ—
ใ‚ใ˜้ฎชใ€ๅฏ’้ฐ†ใฎ็„ผใ็‰ฉใ€ใ‚ใ‚“่‚ใ€ใ€ใจ็ถšใใพใ™ใ€‚
ใฉใ“ใ‚’ใจใฃใฆใ‚‚ไธŠๅ“ใง็นŠ็ดฐใงๆทฑใ„ๅ‘ณใ‚ใ„ใŒๆ‹กใŒใ‚‹ใ€‚
ใƒ’ใƒฉใƒกใฎ็Šถๆ…‹ใ‚‚็ด ๆ™ดใ‚‰ใ—ใใ‚ˆใ‹ใฃใŸใ€‚
็”Ÿใ‚ฏใƒใ‚ณใฎ่Œถ็ข—่’ธใ—ใ€ใ‚ฏใ‚ปใฎๅผทใ„ใ†ใฎใ‚ฏใƒใ‚ณใŒๆ—จๅ‘ณใจ้ขจๅ‘ณใ‚’่‰ฏใ„ๅกฉๆข…ใงๆฎ‹ใ—ใชใŒใ‚‰ใ‚ฏใ‚ปใฏใฉใ“ใ‹ใซ้ฃ›ใ‚“ใงใ„ใ‚‹ใ€‚ใ‚จใƒฌใ‚ฌใƒณใƒˆใ‚ฏใƒใ‚ณใ€‚ใ‚จใ‚ฏใ‚ปใƒฌใƒณใƒˆใ‚ฏใƒใ‚ณใ€‚
้ญšใฎ็ซๅ…ฅใ‚Œใ‚‚็ตถๅฆ™ใงใ—ใŸใ€‚
ๅฝ“ใŸใ‚Šๅ‰ใ‹ใ‚‚ใ—ใ‚Œใพใ›ใ‚“ใŒๅฝ“ใŸใ‚Šๅ‰ใงใฏใชใ„ใ‚“ใงใ™ใ‚ˆใญใ€‚ใ“ใฎๅฎŒ็’งใ•ใ€‚
ใฉใฎใŠ็šฟใ‚‚ๅฎŒ็’งใฃใฆใ€ใ‚ใ‚Šใใ†ใงใชใ‹ใชใ‹็„กใ„ใ€‚
ใƒ•ใƒŠใฎใŠใ•ใ—ใฟใ€้ฏ‰ใฎๆด—ใ„ใฎๆ„Ÿใ˜ใงใ™ใŒใƒ•ใƒŠใ ใใ†ใงใ€‚
ใƒ•ใƒŠใ‚ใพใ‚Š็ตŒ้จ“ๅ€ค็„กใ„ใฎใงใ™ใŒใจใฆใ‚‚็พŽๅ‘ณใ—ใ้ ‚ใใพใ—ใŸใ€‚้ฆ™่Œธใ€่ฑ†่…ๅ…ฅใ‚Šใฎ่Œถๅทพใ‚‚็พŽๅ‘ณใ€ใŠๅ‡บๆฑใ€ใ‚ใ‚“ใ‹ใ‘ใ€ๆœฌๅฝ“ใซใŠใ„ใ—ใ„ใ€‚ใŠ่…น่†จใ‚Œใใ†ใง่†จใ‚Œใชใ„ใ€‚
็พŽๅ‘ณใ—ใ„ใƒผใƒผ๏ผใ€ใฎใ‚จใƒณใƒ‰ใƒฌใ‚นใƒฉใƒ“ใƒชใƒณใ‚นใ‚ณใƒผใ‚นใ€‚

็ท ใ‚ใฎใ”ใฏใ‚“ใ‚‚ใฎใฏ5็จฎ้กžใ„ใŸใ ใใพใ—ใŸใ€‚
ๅคงๅฐ†ใฎใŠ็ˆถๆง˜ใŒใŠ้€ ใ‚Šใซใชใฃใฆใ„ใ‚‹ใŠ็ฑณใ‚‚ใจใฆใ‚‚ใŠใ„ใ—ใใฆใ€ใใ—ใฆใŠๆฏๆง˜ใŠๆ‰‹่ฃฝใฎๆข…ๅนฒใ‚‚้…ธใฃใฑใ„ใฎใงใ™ใŒใŠ่Œถๆผฌใ‘ใ ใจใ‚นใƒซใ‚นใƒซใจๆ—ฅๆœฌใฎๅŽŸ้ขจๆ™ฏใ‚’ๆ„Ÿใ˜ใชใŒใ‚‰้ ‚ใ‘ใ‚‹ใ€‚

ใฉใ‚Œใ‚‚ใ“ใ‚Œใ‚‚ๆœ€้ซ˜ใงใ€ใ€
ๆฌกๅ›žใŒใพใŸๆฅฝใ—ใฟใงใ™ใ€‚

ๆœฌๅฝ“ใซใ‚ใ‚ŠใŒใจใ†ใ”ใ–ใ„ใพใ—ใŸใ€‚... More

10 / 10
on 09 Feb 2022

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.

on 12 Jan 2022

Another amazing meal at Kataori. All the ingredients were perfectly cooked and subtly seasoned to express their best natural flavors. Glad to see the Noto 115 shiitake again! โ€ข
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More

on 12 Jun 2021

Purity, focus, quality. Kataori was an exceptional meal. Worth the journey and the contortions required to get a seat. Kanazawa is a lovely city to explore - make sure you stay a while as well.

on 28 Apr 2021

Kataori ็‰‡ๆŠ˜ 3rd visit โ€” best experience here so far. Loved how Kataori san showcased the color and purity of late spring ingredients. The botan ebi was huge and sweet; first time seeing so many live hotaru ika simply boiled in dashi, pure taste of the ocean and umami. โ€ข
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More

on 04 Feb 2021

Kataori ็‰‡ๆŠ˜ 2nd visit โ€” I was even more impressed by the natural flow of the courses and the purity of the ingredients than the first time. Highlights were shirako on ice; freshly caught maguro slightly cut to soften the texture; and grilled shiitake which smelled like heaven. Looking forward to next time! โ€ข
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on 01 Feb 2021

็‰‡ๆŠ˜
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Back for winter menu. Quality was top notch as always, although still shy of the first visit. The fresh tuna belly had a tougher texture than normal so some insane knife skills were used to balance the texture. Shirako on ice also gives the shirako more grip but the highlights for me were the shiitake and crab dishes.
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#ๆ–™็† #ใƒฌใ‚นใƒˆใƒฉใƒณ #ๆฑไบฌ #้ฃŸไบ‹ #food #foodie... More

on 09 Jan 2021

Dried fern rolled with fried tofu, wild mustard

็ ๆดฒ็”ฃๅนฒใ—ใ‚ปใ‚™ใƒณใƒžใ‚คใฎไฟกๅคชๅทปใใ€ๅฃฌ็”Ÿ่œ

ๆˆปใ—ๆ–นใ‹ใ‚™ไธๅฏงใชใฎใ‹๏ผŒ้›‘ๅ‘ณใ‹ใ‚™ไธ€ๅˆ‡ใชใ„ใ‚ปใ‚™ใƒณใƒžใ‚คใ‹ใ‚™ๅ‡บ่‰ฒใ€‚ใ—ใฟใ—ใ‚™ใฟใจ็พŽๅ‘ณใ—ใใ€ไฝ“ใซๆŸ“ใฟๆธกใ‚‹ใ‚ˆใ†ใ€‚

ๆ—ฌใฎ้ซ˜็ดš้ฃŸๆใ‹ใ‚™็พŽๅ‘ณใ—ใ„ใฎใฏใ‚ใ‚‹ๆ„ๅ‘ณๅฝ“็„ถใŸใ‚™ใ‹ใ‚™ใ€ๅœฐๅ‘ณใช้ƒทๅœŸๆ–™็†ใซใ‚‚็œŸๆ‘ฏใซๅ–ใ‚Š็ต„ใฟใ€่ฒ ใ‘ใชใ„ใใ‚‰ใ„ใซ่จ˜ๆ†ถใซๆฎ‹ใ‚‹ไธ€ๅ“ใซไป•ไธŠใ‘ใ‚™ใฆใ„ใ‚‹ใฎใ‹ใ‚™็ด ๆ™ดใ‚‰ใ—ใ„ใ€‚

2020ๅนด12ๆœˆ

Kataori... More

10 / 10
on 02 Jun 2020

First visit in the summer at Kataori. I was looking forward to eat the seasonal vegetables and seafood. As always Chef Takuya Kataori did not disappoint. His skills and palate is remarkable. Only established in 2018 he is now ranked just behind Ogata in Kyoto in the #2 spot for kaiseki restaurants in all of Japan. Even more remarkable is the fact that he spent his entire career in Kanazawa and was never trained in Kyoto or Tokyo. His dedication to source the best ingredients is incredible. He built... More

9 / 10
on 20 Nov 2019

Most likely the best Kaiseki restaurant in Kanazawa. Especially in the snow crab (Kano-gani) season. If you have your timing right, you come during the very short reason for the female snow crab (Kobako-gani), called "flavour box" in Japanese for its wonderful taste. And if you are really lucky, Takuya Kataori, the Chef/Owner picked up some Matsutake from Suzu.
Kataori-san kills the Kobako-gani right in front of you and the gently grills the legs on the Binchลtan grill. He feels when it is perfectly... More

8 / 10
on 01 Dec 2018

Dinner at a very traditional Kaiseki place in Kanasawa. The young Chef indulged us five diners with 2 massive snow crabs which we ate completely in various courses.
The legs which he just grilled for a few minutes on the kappo grill on the counter were just sublime. Nothing added to them, just warmed in the shell for a few minutes and cut into halves.
A feast for eye and palate!

Recommended in Kanazawa

Address

3-36 Namikimachi, Kanazawa, Ishikawa 920-0928, Japan

Hours

Open hours

Phone

+81 76-255-1446

Tabelog

https://tabelog.com/en/tokyo/A1303/A130302/17011166/

Omakase

https://omakase.in/en/r/ju765527