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Overview
Average rating from 15 meals
9.6 / 10
Photo Views: 1,133
Restaurant Views: 3,299
Restaurant Views: 3,299
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Awards
- OAD
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Japanese Restaurants 2024, 3
- Tabelog
- 2024 Gold
- La Liste
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La Liste, #129
Ratings from the web
- Tabelog
- 4.63
Chef
Takuya Katakori
Cuisine
Japanese
Foodle Reviews
10 / 10
on 20 Nov 2024
Another outstanding crab season meal at Kataori. The kobako was probably the best in my life.
on 18 Nov 2024
on 29 Oct 2024
on 28 Oct 2024
Part 2 of my conversation with Takuya Kataori of Kataori in Kanazawa, Ishikawa
This is the latest in my series of interviews with chefs who are breaking the mold of traditional Japanese cuisine
和食専門サイト「WA・TO・BI-和食の扉-」での連載
「世界No.1フーディー浜田岳文×和食を“変える”料理人」
和食の世界に新風を吹き込む料理人さんと語らう企画、金沢「片折」の片折 卓矢さん第二弾です
Part 2 of my conversation with Takuya Kataori of Kataori in Kanazawa, Ishikawa
This is the latest in my series of interviews with chefs who are breaking the mold of traditional Japanese cuisine
和食専門サイト「WA・TO・BI-和食の扉-」での連載
「世界No.1フーディー浜田岳文×和食を“変える”料理人」
和食の世界に新風を吹き込む料理人さんと語らう企画、金沢「片折」の片折 卓矢さん第二弾です
#Repost @watobi.jp with @use.repost
・・・
【“世界No,1フーディー”浜田岳文さん×金沢『片折（かたおり）』片折卓矢さん対談Vol.2 これから大切にしたい日本料理】
金沢の日本料理店『片折』。“世界No,1フーディー”浜田岳文さんは「ここ1年ほどで料理が変わった」と話します。どのように変わったのか、また、店主・片折卓矢さんが変えた意図は？ 「これから大切にしたい日本料理」を軸に語り合います。
▼記事は「WA・TO・BI-和食の扉-」に掲載！続きはプロフィールリンクからWebサイトへ
@watobi.jp
#watobi #和食の扉 #和食 #washoku #日本料理 #日本食 #japanfood #料理人 #japanesecuisine #japaneseshef #フーディー #FOODIE #美食家 #OAD ＃oadtoprestaurants #金沢グルメ #片折 #つる幸 #片折卓矢 #ひろうす #がんもどき
#浜田岳文 @takefumi.hamada Less
on 07 Oct 2024
My conversation with Takuya Kataori of Kataori in Kanazawa, Ishikawa
This is the latest in my series of interviews with chefs who are breaking the mold of traditional Japanese cuisine
和食専門サイト「WA・TO・BI-和食の扉-」での連載
「世界No.1フーディー浜田岳文×和食を“変える”料理人」
和食の世界に新風を吹き込む料理人さんと語らう企画、今回は金沢「片折」の片折 卓矢さんです。
My conversation with Takuya Kataori of Kataori in Kanazawa, Ishikawa
This is the latest in my series of interviews with chefs who are breaking the mold of traditional Japanese cuisine
和食専門サイト「WA・TO・BI-和食の扉-」での連載
「世界No.1フーディー浜田岳文×和食を“変える”料理人」
和食の世界に新風を吹き込む料理人さんと語らう企画、今回は金沢「片折」の片折 卓矢さんです。
#Repost @watobi.jp with @use.repost
・・・
金沢『片折（かたおり）』片折卓矢編。
Vol.1 北陸の食材を発信する料理人
金沢城や兼六園などの名勝地と、江戸情緒残るひがし茶屋街の間。
浅野川の畔にある日本料理店『片折』は“世界No,1フーディー”浜田岳文さんが通う一軒です。
「進化する料理や、スタッフの働き方に対する考え方など、これからの日本料理界に必要な逸材」と評する片折卓矢さんと、数回にわたって対談を繰り広げます。
※続きは @watobi.jp のリンクからご覧ください。
#watobi #和食の扉 #和食
#片折
#フーディー #FOODIE #美食家 #グルメ #浜田岳文
@takefumi.hamada Less
on 06 Oct 2024
in kanazawa, japan (aug’24)
august visit to one of the temples of washoku, despite today’s menu not being very strong given the seasonal limitations, its always such a privilege to be back.
the style here is very clean but elegant, a tad more innovative with their menu this month, like the different ‘salads’ on chinese lantern (鬼灯) petals and their take on a zhong-zi. today’s owan featured a fluffy egg ball stuffed with okra (水玉) with amadai, a staple dish which is served... More
in kanazawa, japan (aug’24)
august visit to one of the temples of washoku, despite today’s menu not being very strong given the seasonal limitations, its always such a privilege to be back.
the style here is very clean but elegant, a tad more innovative with their menu this month, like the different ‘salads’ on chinese lantern (鬼灯) petals and their take on a zhong-zi. today’s owan featured a fluffy egg ball stuffed with okra (水玉) with amadai, a staple dish which is served from their dashi. pristine seafood from the ishikawa coast to be used for their otsukuri which is always one of the highlights here, featuring local flatfish and aka-ika, as well as katsuo and my favourite botan ebi. i loved the candied ginger on sticks that came with the grilled ayu, and wowed by the suppon jelly with ebi and okra. as always had tried all their shime of the day, first time having their tachiuo tendon which was mindblowingly good. their tkg is also my favourite rendition i’ve had so far.
very grateful and thankful for the invitations i’ve had to visit this place. i usually tend to prioritise new shops for my trips to japan, but this probably one of the only places in japan i’m not tired of revisiting, but rather ecstatic to try their monthly changing menus. a place i am more than happy to make the special journey for a meal here if invited again. looking forward to my next visit, and hopefully many more to come.
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8月のコース: (¥42,000)
ところてん cold tokoroten (agar noodles)
甘鯛と水玉オクラのお椀 amadai, egg ball with okra
✨お造り: 赤イカとマゴチ aka ika, flathead fish
鬼灯三種盛り: デラウェアみぞれ和え 芋茎胡麻和え ずん
だの白和え houzuki salad: delware grapes, taro stem, edamame
✨お造り2: ヒラソウダガツオと牡丹エビ katsuo, botan ebi
富山宮川の鮎 grilled ayu
蓮の実、新蓮根、梅肉の飯蒸し steamed rice
✨スッポンの煮凝り suppon jelly
✨長芋の座揚げと鮑の天ぷら chinese yam, abalone tenpura
ヘタ紫ナスの翡翠茄子 simmered eggplant
鮎のお刺身と胡瓜 ayu sashimi on cucumber salad
✨ご飯、味噌汁、お新香、牛肉の八幡巻き rice, condiments
✨鰹づけ丼 katsuo-zuke don
✨太刀魚の天丼 tachiuo tendon
✨卵かけご飯 tkg
梅干しのお茶漬け ume ochazuke
✨蓮根餅と抹茶 renkon mochi
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would revisit: yes
members only
price range pp: ¥30,000-¥60,000
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📍片折
location: 3-36 namikimachi, kanazawa
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#2feastingpigs_kanazawa
#2feastingpigs_japan Less
on 04 Jul 2024
in kanazawa, japan (may’24)
completely in awe of my meal here as i finally made it to one of my dream restaurants, located in kanazawa. so so so grateful for the invitation.
mind-blown by the simplicity yet immense depth in their dashi, using only kombu, katsuoboshi and fresh water from the mountains every morning grounds the foundation of the amazing meal i had here despite not being an ideal season for washoku.
began with an amazing yomogi tofu, before an owan made with the same dashi which... More
in kanazawa, japan (may’24)
completely in awe of my meal here as i finally made it to one of my dream restaurants, located in kanazawa. so so so grateful for the invitation.
mind-blown by the simplicity yet immense depth in their dashi, using only kombu, katsuoboshi and fresh water from the mountains every morning grounds the foundation of the amazing meal i had here despite not being an ideal season for washoku.
began with an amazing yomogi tofu, before an owan made with the same dashi which was just served, in which was a perfectly cooked ainame and yomogi men, one of my favourite dishes of the afternoon. the sashimi platter was simply the most flawlessly executed rendition i’ve had, beautiful knifework in the ika, plump botan ebi and the most naturally flavourful hirame i’ve had. first time trying local style dishes such as the pressed sushi of kuruma ebi, amadai and celery, served with beautiful broad beans. the suppon dashi with mochi and teardrop peas was also incredible, so sweet and of the perfect crunch. the shime course was one of the memorable, from nodoguro to aji and my favourite tkg i’ve had to date, need to get a big size or two next time. ended with his perfectly shaped socarrat made into ochazuke, and a ginger infused warabi mochi which was so heavenly.
kataori-san re-imagines my concept of ‘minimalism’, focusing on extracting the best flavours of the ingredients to create seemingly simple but thought-provoking dishes. its a new level of simplicity which is still so powerful and a level of a true true master of its craft. it was a true pleasure to be invited here, without doubt the best meal i’ve had this year and wouldn’t hesitate to come back any chance i can get.
五月のコース (¥40,000)
✨よもぎの豆腐
✨一番だし
✨アイナメのお椀 よもぎの麺
✨お造り:牡丹エビ、ヒラメ、アオリイカ
あゆとアスパラの天ぷら
あじ、よもぎたたき
天然虎河豚の味噌焼き
✨甘鯛、芹、車海老の寿司
✨すっぽんのだし すバップエンドウと餅
蕗の信田巻き、牡蠣ポン酢
スズキの千草巻き
〆: 白ごはんと牡丹エビの味噌汁、のどぐろ丼、あじ丼、✨卵たけごはん
✨お焦げと梅干しのお茶漬け
✨生姜蕨餅 抹茶
-
would revisit: yes
reservations: intro-only
price range pp: ¥30,000-¥60,000
-
📍片折
location: 3-36 namikimachi, kanazawa, ichikawa
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#2feastingpigs_kanazawa
#2feastingpigs_japan Less
on 18 Jun 2024
on 15 May 2024
Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
片折さん。2月。最高峰。
苺大福
・
・
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#kataori #片折 #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover... More
Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
片折さん。2月。最高峰。
苺大福
・
・
・
#kataori #片折 #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
on 13 May 2024
Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
片折さん。2月。最高峰。
甘鯛
蟹
巾着稲荷 香茸
ミンク鯨 氷見牛ヤハタマキ
鯵の漬け丼
太刀魚天丼
卵かけご飯
・
・
・
#kataori #片折 #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed... More
Kataori. Mid February 2024. Pinnacle. Now topping Japan in Tabelog.
片折さん。2月。最高峰。
甘鯛
蟹
巾着稲荷 香茸
ミンク鯨 氷見牛ヤハタマキ
鯵の漬け丼
太刀魚天丼
卵かけご飯
・
・
・
#kataori #片折 #kanazawa #kappo #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
on 23 Apr 2024
片折 Kataori was the main reason I came to this town and it is also why I keep coming back. @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood... More
片折 Kataori was the main reason I came to this town and it is also why I keep coming back. @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #春 Less
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
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 for the courses that follow, each reflecting Chef Kataori's precision and meticulous attention to detail.
One of the early highlights is a dish featuring anko (anglerfish), which impresses with its spongy texture and rich flavor, underscoring Kataori’s expertise in unlocking the true potential of each ingredient. The sashimi course continues this theme, with hirame and ika that are fresh and skillfully prepared to enhance their natural flavors.
The shirako, lightly steamed and served in a perfectly balanced ponzu sauce, and the freshly caught aji, notable for its unique, mochi-like texture, stand out as particularly memorable dishes. The kuromutsu (blackthroat seaperch), served in generous, juicy cuts, further cements the meal’s excellence.
The rice course is an adventure in itself, beginning with slightly undercooked white rice to highlight the ideal serving texture, and evolving through variations including aji sashimi and hirame, culminating in a comforting ochazuke.
Chef Kataori’s reverence for kaiseki traditions, combined with his innovative approach, makes each dish a testament to his culinary prowess. The ambiance of the restaurant enhances the dining experience, providing a tranquil setting for the artful presentation of each course.
Kataori is not just a dining destination; it's an immersive journey into the heart of Kanazawa's local cuisine and seasonal treasures. It stands as a must-visit for those looking to delve into the subtleties of Japanese culinary traditions, crafted by a chef deeply passionate about his craft. Less
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
on 25 Jan 2024
葛焼き @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
葛焼き @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
10 / 10
on 23 Jan 2024
Another stunning meal, winter soups, perfect shirako, hirame sashimi and wild duck
on 18 Jan 2024
梭子魚の焼き丼 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
梭子魚の焼き丼 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 18 Jan 2024
ぶりと鰹の漬け丼 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
ぶりと鰹の漬け丼 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 17 Jan 2024
on 14 Jan 2024
珠洲の干しゼンマイ信太巻とほうれん草 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
珠洲の干しゼンマイ信太巻とほうれん草 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
松葉蟹の蒸し蟹、蟹味噌和え @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
松葉蟹の蒸し蟹、蟹味噌和え @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
鰻と百合根入りのきび団子、銀餡掛け @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
鰻と百合根入りのきび団子、銀餡掛け @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
鰆の難波焼き、千社唐の味噌漬け @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
鰆の難波焼き、千社唐の味噌漬け @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
金沢春菊の白和え、松の実 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
金沢春菊の白和え、松の実 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
新湊の松葉蟹の焼き蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 14 Jan 2024
富山県新湊漁港の松葉蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
富山県新湊漁港の松葉蟹 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa #蟹 Less
on 11 Jan 2024
氷見の鰤 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
氷見の鰤 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa Less
on 11 Jan 2024
カラスミ @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
カラスミ @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa Less
on 11 Jan 2024
金石港の香箱蟹 (半熟度の内子) @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
金石港の香箱蟹 (半熟度の内子) @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa Less
on 11 Jan 2024
新湊の松葉蟹のお椀 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい... More
新湊の松葉蟹のお椀 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa Less
on 11 Jan 2024
源助大根のふろふき、柚子味噌 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き... More
源助大根のふろふき、柚子味噌 @[instagram] 片折, Kataori, Kanazawa, Japan.
#完全予約制 #完全紹介制 #予約困難 #超予約困難店 #食べログ #紹介制 #tokyogourmet #delicious #美味しい #食べ歩き #foodie #都内某所 #一見お断り#foodblogger #foodstagram #instafood #食べ歩き #料理好きな人と繋がりたい #tabelog #相機食先 #食べログ高評価 #andytokyo #Kaiseki #料理 #片折 #Kataori #金沢 #Kanazawa Less
on 18 Jul 2023
Been a while since my last Kataori visit, I’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. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More
Been a while since my last Kataori visit, I’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. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #kataori #kaiseki #kanazawa #japan #japanesefood #片折 #金沢 #日本 #日本料理 #懐石料理 #石川県 Less
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
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 katsuo, stood out as a true highlight.
One of the standout dishes was the deep-fried nori topped with raw ebi. The interplay of the crispy nori and the softness and sweetness of the ebi created an incredible fusion of textures.
The Chirashizushi featuring nodoguro (blackthroat seaperch) served in a small wooden box was a genius creation. The flavors were incredibly tasty and satisfying.
The best course of the evening was undoubtedly the Torigai (Japanese cockle) paired with Hokkaido asparagus. The soft clam perfectly complemented the slightly crunchy asparagus, creating a harmonious balance of taste and texture.
The meal was rounded out with top-quality rice topped with various toppings, providing a satisfying conclusion to the culinary journey.
Kataori continues to impress as one of the top Kaiseki restaurants in Japan. The exceptional food, combined with the warm and welcoming hospitality of the Kataori family, made every visit a delightful experience. Less
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 お造りOtsukuri for example, this time we had really really pristine level buri (鰤 Adult Yellowtail) from Himi 氷見 (pic 2) where they produce the country’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
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 お造りOtsukuri for example, this time we had really really pristine level buri (鰤 Adult Yellowtail) from Himi 氷見 (pic 2) where they produce the country’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 99% of the buri out there. The presentation was slightly different in Nov2019 (pic 3) but every time Kataori san will cut and slice the fish in front of us.
This was followed by 牡丹えび botan ebi and アオリイカ Aoriika (Bigfin reef squid), but beautifully prepared (see video and pic 6 for the scoring of the squid) (pic 4-5), served on elegant ice tray. In fact when we were eating the squid, the young chef helped us to remove part of the shell of the shrimp head so we could eat easier (pic 7). In nov 2019 we also had fugu sashimi (pic 8) for our otsukuri.
Kataori san goes to Himi, Noto etc different places to source the best seafood and produce every morning himself. When you are in the region where they product the best of the country’s ingredients, and someone is getting the best among the best, you are pretty much having the most top rated ingredients of the country, or perhaps the world. That is actually what Kataori san is doing, and even the raw items can easily beat a lot of famous sushiyas in Japan
#littlemeg_best2022
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#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #片折 #金沢#石川県 #food #instafood #instagramers #delicious #gourmet #amazing #chefskill #iphonesia #photooftheday #bestoftheday #picoftheday #igdaily #氷見＃造り#sashimi #buri #botanebi #shrimp #鰤 Less
on 10 Dec 2022
(SWIPE FOR MORE PICS) Rice Course 5: 梅干しとおこげのお茶漬け Umeboshi and Okoge (Rice Crust) Ochazuke @[instagram] 片折, 金沢Kataori, 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) 🤯
It was cracked to pieces then put together with rice... More
(SWIPE FOR MORE PICS) Rice Course 5: 梅干しとおこげのお茶漬け Umeboshi and Okoge (Rice Crust) Ochazuke @[instagram] 片折, 金沢Kataori, 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) 🤯
It was cracked to pieces then put together with rice and umeboshi (dried plum) on top, and then tea was poured in front of us. This was so beautiful, zen in a way, yet so powerful in my mind, not the flavor but the thought of it. When chef can put effort to make things that seem so ubiquitous so unique! The simplest thing that gave me the most impact.
I think this is the most amazing rice crust dish in my world ✨
#littlemeg_best2022
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#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #片折 #金沢#石川県 #food #instafood #instagramers #delicious #gourmet #amazing #chefskill #iphonesia #photooftheday #bestoftheday #picoftheday #igdaily #rice #ochazuke #お茶漬け #おこげ #梅干し#umeboshi Less
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 新米grown by Kataori san’s father-in-law in front of his house, a real definition of “homegrown”.... More
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 新米grown by Kataori san’s father-in-law in front of his house, a real definition of “homegrown”. The small scoop of rice already captured my heart ❤️
蟹味噌汁Crab miso soup (pic 3) had a another crab claw meat inside, full of sea flavor.
氷見牛の八幡巻 Himi Beef Yawata Maki (beef roll with ごぼう gobō / burdock at the center) (pic 8-9) was served on the side of the rice, sweet and soft outside then bitter and soft crunch inside. Such an sophisticated side dish
Rice 2 was 氷見の鰤漬け丼 Rice Bowl of Marinated Buri (Adult Yellowtail) From Himi (pic 5), common in winter at Kataori as Himi produces some of the best (if not the best) buri in Japan. It is the best season to enjoy it.
Rice 3 蟹あんかけご飯 Crab “Ankake” Rice (pic 1, 4) - this was so stunning! Shreds of plump crab meat was covered with a slightly thickened sauce and a bit of shoga, the ginger here was applied so skillfully, the flavor immediately stimulated the palates. Crab and ginger was a common combination but Kataori san made it extraordinary. There was a layer of seaweed in between rice and crab meat, the little detail that elevated (pic 4)
Rice 4 was 鰹節玉子ご飯 Katsuobushi Tamago Rice (pic 6-7) basic to the basic with the fundamentals as the toppings. Always satisfying 😌
#littlemeg_best2022
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#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #片折 #金沢#石川県 #food #instafood #instagramers #delicious #gourmet #amazing #chefskill #iphonesia #photooftheday #bestoftheday #picoftheday #igdaily #加能蟹 #rice #beef #egg #buri Less
on 03 Dec 2022
(SWIPE FOR MORE PICS) 蟹みそのおじや Kani Miso (Crab Brain / Tomally) Ojiya @[instagram] 片折, 金沢 Kataori, Kanazawa (1０回目 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 😆. Then he said “Just Wait” 😯🤔 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
(SWIPE FOR MORE PICS) 蟹みそのおじや Kani Miso (Crab Brain / Tomally) Ojiya @[instagram] 片折, 金沢 Kataori, Kanazawa (1０回目 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 😆. Then he said “Just Wait” 😯🤔 and then magic appeared!
Another two crab shells appeared on charcoal and this time it was not just plain crab miso but also with もち米 Mochigome (Glutinous Rice) in it. Kataori san used chopsticks to scrap off the meat from the front legs into the miso and cooked them together. Once boiled, we each got a small plate of the Ojiya (or we joked Crab Miso Risotto😆)
Kataori san said he did not put anything in the sauce, not dashi, just the crab water and crab miso and that’s it. And it was so so so so good. 100% crab flavor and you can’t beat that with the rice. Another silent moment in the room. We all went to heaven again 😇
#littlemeg_best2022
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#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #片折 #金沢#石川県 #food