Otome Zushi (乙女寿司) Kanazawa

I visited Otome Zushi, a restaurant located near Katamachi in Kanazawa City, which has won the Tabelog Award Bronze.The head chef apprenticed at a sushi restaurant in Kanazawa at the age of 16 and inherited the Otome Zushi name from the previous owner. The restaurant has been operating in this location ever since.Every year, it has received the Tabelog Award Bronze and has also been recognized as one of the top 100 sushi restaurants. Among sushi places in Ishikawa, famous for its seafood, it ranks 3rd on Tabelog, showcasing its exceptional skills.I made a reservation two months in advance and visited on a weekday at noon. I wanted to sit at the counter, but since there were multiple people, I reserved a tatami room instead. The restaurant was fully booked, including the counter, which speaks to its popularity.The staff asked if I wanted to start with appetizers, and of course, I requested to begin with them.To summarize my experience, I realized for the first time what truly delicious sushi crafted by a skilled artisan is like. The freshness, sweetness, and umami of the seafood were remarkable, and the quality of the ingredients was outstanding. Most importantly, the way the sushi was prepared was exceptional! The harmony between the fish and rice was incredible, and the rice had a delightful texture that broke apart in my mouth, leaving a lasting impression. By the end, each grain of rice stood out, and it was not an exaggeration to say that each bite was incredibly delicious. The appetizers were also meticulously prepared, with various complementary flavors enhancing each dish, showcasing the chef's talent beyond just sushi. At around JPY 28,000 per person, the cost performance is excellent, especially considering you wouldn't find such quality at this price in Tokyo. I highly recommend visiting this truly remarkable establishment.**Clam Chawanmushi** The moment I tasted it, the wonderful aroma of clams and the umami of the dashi spread throughout the chawanmushi, making it incredibly delicious. I might not be satisfied with regular chawanmushi anymore after this!**Flounder Sashimi** It had a smooth texture with a rich flavor when bitten into, and the umami was outstanding.**Umekai (Sea Snail)** I got to enjoy a local specialty from Hokuriku. The crunchy texture released the umami of the shellfish with each bite. The refreshing flavor of sudachi, along with the salt and wasabi seasoning, perfectly enhanced the ingredients.**Horse Mackerel and Bonito** The horse mackerel had a thick, firm texture and was incredibly fresh. The bonito had a fragrant aroma and paired well with ginger soy sauce! There was no unpleasant taste at all; it was an amazing flavor! I’ve never had such delicious bonito before.**Wajima Hairy Crab** It had a refined flavor, and when dipped in crab vinegar, the sweetness of the crab stood out. The crab miso was rich and creamy, offering a different taste experience from the crab vinegar.**Awaji Island Red Sea Urchin** This sea urchin was extremely creamy with a hint of acidity, and the sea urchin soy sauce enhanced its deliciousness. When placed on the accompanying seaweed, it was a truly exquisite experience! The flavor of the seaweed was excellent, and the combination with the sea urchin was outstanding! I could easily eat ten bowls of rice with just this.**Kiji Shrimp with Koji** This shrimp was on a whole different level compared to what I usually eat! The flavor and tenderness were excellent, and the koji added a slight saltiness that would pair perfectly with Japanese sake! (Unfortunately, I couldn't drink that day as I was driving.) There was also pickled napa cabbage, which was a perfect palate cleanser.**Grilled Eel** The crispy surface was perfect, and the inside was tender, with the deliciousness and slight bitterness of the eel coming through with each bite. This was incredibly delicious—a shining example of the chef's skill.**Noto Abalone with Matsutake Sauce** I’ve never had abalone that was so tender yet firm! It was gently enveloped in the flavor and umami of the matsutake. The sauce also had a gentle umami and the aroma of matsutake.**Grilled Kinki Fish** It was very tender, with a rich fat content that gradually melted in my mouth, spreading the deep flavor of the kinki.By this point, I was already feeling satisfied even before the sushi arrived. I was thoroughly enjoying the experience!In the tatami room, two pieces of sushi were served at a time.**Toyama Bay Kue and Shrimp** The freshness of the kue was impressive, and the harmony with the rice was astonishing. The shrimp had a delightful, bouncy texture and an incredibly sweet flavor.**Red Squid and Chutoro (I forgot to take a photo of the red squid)** The red squid had excellent knife work, and it melted in my mouth, creating a wonderful sensation.**Mackerel and Kohada** The kohada was cut in half, making it soft in the middle, which allowed it to easily capture air, creating a wonderful harmony with the rice.**Nodoguro and Ikura** The nodoguro was one of the top ingredients of the day. The moment it entered my mouth, its overwhelming deliciousness needed no further explanation. The fresh ikura had a perfect balance with the seaweed and rice, making me want to eat more.**Sea Urchin and Sea Bream with Kombu** The sea urchin's creaminess burst in my mouth, filling my nose with a refined aroma. The kombu had been marinated to enhance its umami, making it delicious even with minimal seasoning.**Mizuna Seaweed Miso Soup from Noto** A gently and carefully made miso soup that warms the stomach.**Negitoro Roll** The negitoro was fluffy, and the presence of the rice stood out, allowing me to fully enjoy the deliciousness of the rice.**Noto Anago** A fitting end to the meal. The moment I tasted it, the soft texture and the rich flavor of the flesh became more pronounced with each bite. Less

About a week before my visit, I made a reservation for 18:30 over the phone. I ordered two half servings of Japanese sake, and the total came to around JPY 28,000. Upon arrival, after ordering drinks, the chef asked, "Shall I start with some appetizers?" I replied, "Of course, please do," and we began with the appetizers.First was cod. Its elegant sweetness and mild, rich flavor made it perfect for the first dish.Next was red squid. Its rich and robust sweetness spread throughout my mouth with each bite. Adding ginger was indeed a perfect match, especially with the pairing of this dish and the Handorikawa sake.Then came the whelk. The crunchy texture was delightful, and its unique richness was quite addictive.The skipjack tuna caught in Nanao Bay was surprisingly rich in fat. The intense flavor was irresistible, finishing off with a refreshing ginger soy sauce.Next was hairy crab caught with bottom trawling nets. The concentrated richness of its flavor was incredible. The mild crab vinegar enhanced the natural taste beautifully.The red sea urchin from Awaji had a subtle fresh scent of the ocean, perfectly matched with the aroma of the seaweed it was served in.The abalone with matsutake sauce from Suzu was exquisite. The abalone had a refined yet distinct flavor, and its pairing with the delicate yet impactful matsutake was outstanding. It was truly a delicious dish that warmed me from the inside out.The grilled eel was enjoyable, showcasing the natural sweetness and aroma of the eel itself, although there was a slight fishy smell.The grilled kinmedai (golden eye snapper) was impressive with its rich yet light sweetness. The melt-in-your-mouth sweetness paired wonderfully with the stem wasabi.Now, onto the nigiri.Sweet shrimp had a melting sweetness that spread across my palate. The rice felt a bit tightly packed.Salted sweetfish had a delicate flavor.Marinated tuna had a dry, red-meat-like umami with almost no off-flavors.Gizzard shad was delicious, with a light yet firm flavor. The perfect seasoning gave it a pleasant acidity and texture, creating a great harmony with the rice.Medium fatty tuna had just the right amount of fat.Horse mackerel had no fishy smell, allowing me to fully enjoy its rich flavor.Mackerel sushi had a refreshing acidity that complemented it well.Grilled nodoguro (blackthroat seaperch) started off subtly but gradually revealed its deep flavor, which was delightful.Salmon roe (new season) had no off-flavors, with a strong umami and distinct pop. The fragrant seaweed added to the experience.Bafun uni (sea urchin) had a strong ocean scent and rich sweetness typical of red sea urchin.Mizuna seaweed miso soup was soothing after all the food I had eaten.Tuna sashimi was wrapped in fragrant seaweed, enhancing the dry umami of the fatty tuna.To finish, the anago (conger eel) was tender and had a refined flavor, perfect for concluding the meal.The first glass of sake was Handorikawa's arakiri. It had a nice balance of fruity notes and refreshing effervescence, resulting in a crisp finish.The second glass was Shirogiku from Okunoto. Its gentle umami was incredibly pleasant and easy to drink.This course focused on highlighting the natural flavors of local ingredients without relying on luxury items. The appetizers were particularly impressive.It was a great meal! Less

It’s been a while since my last visit, and I can honestly say that I come to Kanazawa just to enjoy Otome Zushi. It’s my favorite sushi restaurant.This time, I had the appetizer course, starting with squid sashimi and ending with a beautifully crafted anago (sea eel) nigiri. Each piece was truly heartwarming.The customer sitting next to me mentioned that they traveled all the way from Osaka just to eat at Otome Zushi. When I asked the chef about the best time to visit, he said that every season has its own fresh ingredients, but November and December are the all-star months, filled with a variety of delicious fish. He mentioned that it’s his favorite time of year.By the way, I can only come on Saturdays, and I was told that the next available Saturday is in March. I’ll be back in March, and I’m looking forward to enjoying Otome Zushi again. It was a great meal! Less

I made a lunch reservation (for 12 PM) a week ago. I met up with my younger daughter at Toyama Station and took the local train (Ainokaze Toyama Railway) to Kanazawa, feeling like we were on an adventure.This restaurant has two Michelin stars and is listed among the top sushi restaurants, which made me a bit nervous.I love how the entrance feels like a hidden gem.I ordered the nigiri (the choice was between nigiri and appetizers).The nigiri selection included:Sweet shrimp (thick and plump)Fish scraps (with a nice texture and refreshing taste)Soup (with abalone and matsutake mushrooms)Red squid (cut so finely that chewing isn’t necessary)Tai (sea bream) marinated in kombu (the umami of the kombu comes through directly)Gando (a small type of yellowtail, but somehow tasted like toro)Seared bonito (again, refreshing and delicious)Fresh salmon roe (no need for extra salt)Marinated tuna (the toro melts in your mouth)Horse mackerel (zero fishy taste)Chutoro (superb)Salted kiss fish (my first time trying this)Black throat sea perch (grilled and melts in your mouth)Bafun uni (top quality)Miso soup (ahhh)Negitoro (not just this, but the seaweed was incredibly tasty)Anago (top quality)Since it was lunchtime, I had:Kirin Ichiban Shibori medium bottle → Noto Peninsula Weizen from Japan Sea Club → Smoky whiskey from Saburo Maru Distillery, stopping at about two servings.Including drinks, the total for two people was just over JPY 30,000.For such exquisite sushi… I can only imagine how much it would cost in Ginza.It was absolutely delicious. If I have the chance to visit Kanazawa again, I will definitely come back. It was a great meal. Less

Once again, I visited Otome Zushi, excited to see what the summer menu had in store.○ Appetizers- Arai (fish)- Kijiebi (shrimp)- Kaai (squid)- Red Sea Urchin- Katsuo Tataki (seared bonito)- Suzu Abalone with Matsutake Mushroom Soup- Grilled Eel- Grilled Kinki Fish○ Sushi- Sweet Shrimp- Sweet Tilefish with Kombu- Marinated Medium Fatty Tuna- Kohada (gizzard shad)- Ikura (salmon roe, new season)- Red Squid- Chutoro (medium fatty tuna)- Horse Mackerel- Otoro (fatty tuna) Tekka (sushi roll)- Aburi Nodoguro (grilled blackthroat seaperch)- Bafun Uni (sea urchin)- Anago (conger eel)- And of course, Miso Soup.The red sea urchin served as an appetizer was absolutely stunning!The sweet shrimp sushi was of a quality that can only be experienced here. Less

This was my second visit after about six months. Last time, I enjoyed the winter delicacies, but this time I was excited to try the summer ingredients.Since my previous visit was during the late seating at 6:30 PM, I was able to relax without worrying about time. However, this time I was here for the much-talked-about early seating starting at 5 PM.The first seating at 5 PM must clear the tables by 6:30 PM for the second seating, so I knew I had to be mindful of the time.On this day, I enjoyed:- Sashimi: squid, fish scraps, surf clam, bonito, and shrimp- Red sea urchin from Awaji Island with seaweed and abalone with matsutake sauce from Suzu- Grilled eel- Grilled kinmedai (splendid alfonsino)- Sushi: sweet shrimp, whiting, sea bream aged with kombu, fatty tuna, kohada (gizzard shad), more fatty tuna, horse mackerel, nodoguro (blackthroat seaperch), local fresh salmon roe, horse dung sea urchin, fatty tuna rolls, and eel- Mozuku seaweed miso soupI finished all this in just under 90 minutes. The chef was completely focused on preparing the dishes without speaking much. Once ready, the staff would bring out the dishes and provide brief explanations. There was hardly any pause between dishes, and they were served in rapid succession.This might not be ideal for those who prefer to take their time, but I personally don’t mind this pace. Staying too long in a restaurant can be tiring for me.The appetizers were quite good, but I really wanted to savor the sushi here.Unlike Edomae sushi, the rice didn’t overpower the flavors; it served to enhance the freshness of the fish.For those who prefer to finish their meal quickly, I would recommend the early seating at 5 PM over the later one.It was a great meal! Less

I made a reservation three months ago and finally visited for the first time.I was amazed by the appetizers; they were absolutely delicious. Everything was tasty, but I was particularly impressed by the grilled abalone liver and the sake-steamed clams.There were so many dishes that even someone with a small appetite might feel full before the sushi arrives.As for the sushi, everything was delicious, but the fatty tuna and horse mackerel were especially outstanding, making me think, "I might not be able to eat this anywhere else."I've already made another reservation for three months from now. I can't wait! Less

During this season, I visit Kanazawa for business trips. Just like last year, it’s raining again this year. Ishikawa Prefecture seems to have the most rainy days in Japan. When I arrived at Kanazawa Station, the sky was overcast, and it looked like it could rain at any moment. I took a taxi to the restaurant, but I had 30 minutes to spare before my reservation. I decided to stroll around the area, which was a quiet dining district, a stark contrast to the bustling atmosphere just a few hours earlier.This is my first visit to Otome Zushi, and I’m sure I’ll be able to enjoy dishes that make the most of seasonal ingredients, just like the ones served at Tempura Koizumi, which I plan to post about later. The grilled liver of abalone from Suzu and the grilled Noto rock oysters with shuto are truly impressive. Additionally, the lightly seared seaweed served with Shakotan's purple sea urchin is a delightful experience. Less

During my third visit this year in mid-May, I was reminded of how fortunate I am to be able to sit at this exquisite counter, just like a local regular, in less than a 10-minute taxi ride from my usual stay at the Kanazawa Sai no Niwa Hotel, nestled in the back alleys of Korinbo. This time, I intentionally indulged in a hearty breakfast and lunch beforehand, yet the freshness of the local seafood from the Hokuriku region was unparalleled. I quietly shared a moment of appreciation with the other regulars, exchanging smiles and saying, "Delicious, isn’t it?" After capturing a fleeting photo of the beautifully arranged dishes, I immersed myself in the chef's meticulous craftsmanship and the perfect aftertaste brought by the hot "Unagi-Kyu" hand roll, feeling both my stomach and heart completely satisfied. The overwhelming satisfaction that compels me to plan multiple trips here is unmatched. The restaurant's serene atmosphere and comfortable distance between the chef and diners elevate the experience beyond mere fullness, awakening all my senses. This truly reaffirmed for me that this is, without a doubt, the best restaurant of my life. Less

Don't just order sushi on its own! Always make sure to order some appetizers as well.I'm writing this as a reminder to myself. Typically, the appetizers served before sushi at most sushi restaurants are just simple sashimi or something similar.However... Otome Zushi is on a different level. This time, I made the mistake of going straight for the sushi without ordering any appetizers first.The guests on either side of me were being served their appetizers, and the presentation of those dishes was simply mouthwatering.Grilled fish, crabs from the Hokuriku region, and more... It’s absolutely essential to order the course that includes appetizers; it’s so much more delicious that way. I got too caught up in wanting to dive straight into the sushi, or perhaps I was influenced by my experiences at other places where the appetizers weren't that impressive, and I ended up making a big mistake...When coming to Otome Zushi, the appetizer course is the best choice. I’m writing this down to remind myself, as I don’t want to make the same mistake again. Less