Kataori (片折) Kanazawa

Awards

OAD

Japanese Restaurants 2020, #56

All OAD Japanese in Kanazawa All OAD Japanese in Japan

Tabelog

2020 Silver

All Tabelog in Kanazawa All Tabelog in Japan All Tabelog Silver in Kanazawa All Tabelog Silver in Japan

Ratings from the web

Tabelog

4.73

Chef

Takuya Kataori

Cuisine

Kaiseki (Traditional Japanese)

• 2019
• 2018

9 / 10

Dinner at 片折 Kataori

on 20 Nov 2019

by Gerhard Huber

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.

Less

8 / 10

Snow crab orgie in Kanazawa, dinner at 片折 Kataori

on 01 Dec 2018

by Gerhard Huber

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!