Overview
Restaurant Views: 737
Awards
- OAD
-
Japanese Restaurants 2020, #57
- Tabelog
- 2021 Gold
Ratings from the web
- Tabelog
- 4.63
Chef
Takuya Kataori
Cuisine
Kaiseki (Traditional Japanese)
Foodle Reviews
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
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 his own supply chain and constantly interacts with the fishermen and farmers who supply him in order to improve an already outstanding process.
Besides his vegetable dishes the main attraction this time was the torigai (鳥貝 / Japanese Cockle) which very ever so gently grilled on the Binchō-tan grill. His dashi is not special for the season but made of one year old katsuobushi can easily compete with the best dashi in Kyoto.
One of the side effects of Chef Kataori being as good as he is, the reservations are becoming almost impossible. Less
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 Binchōtan grill. He feels when it is perfectly... More
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 Binchōtan grill. He feels when it is perfectly done. he then cuts into half and gives it to you. The leg is just warm but still raw and incredibly delicious.
This place only opened in 2019 and it is becoming very fast famous and hard to book. So be prepared to book way in the advance.
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
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OAD RecommendedTabelog Silver
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OAD #134Tabelog Bronze
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Address
3-36 Namikimachi, Kanazawa-shi, Ishikawa-ken 920-0928, Japan
Hours
Tuesday: 5:00 – 7:30 PM, 8:00 – 10:30 PM
Wednesday: 12:00 – 2:30 PM, 5:00 – 7:30 PM, 8:00 – 10:30 PM
Thursday: 5:00 – 7:30 PM, 8:00 – 10:30 PM
Friday: 5:00 – 7:30 PM, 8:00 – 10:30 PM
Saturday: 5:00 – 7:30 PM, 8:00 – 10:30 PM
Sunday: 12:00 – 2:30 PM, 5:00 – 7:30 PM, 8:00 – 10:30 PM
Phone
+81 76-255-1446