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Average rating from 10 meals 9.7 / 10
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Ratings from the web



Takuya Kataori


Japanese Cuisine, Kaiseki

Foodle Reviews

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

10 / 10
on 23 Jan 2024

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

on 17 Jan 2024

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈

The Tabelog Award 2023 Gold 受賞店の『片折』さん。


#ホタルイカ... More

on 11 Jan 2024

新湊の鰹と氷見のアオリイカ @[instagram] 片折, Kataori, Kanazawa, Japan.

on 11 Jan 2024

玄米茶 @[instagram] 片折, Kataori, Kanazawa, Japan.

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. •

#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 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

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

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

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

on 02 Dec 2022

蟹みそのしゃぶしゃぶ Kani Miso (Crab Brain / Tomally) Shabu Shabu @[instagram] 片折, 金沢 Kataori, Kanazawa (10回目 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 加能蟹 which came from Kanazawa (please refer to the early post for the explanation). We had 3 huge crabs for 7 people 😍😍😍 (pic 2-3).

I have learnt my lesson and won’t post how they slaughter the crabs 😝. See pictures 4-5 and imagine 😆 . 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 : 甲羅酒 Hot Sake (熱燗 Atsukan) was poured into the shell which was taken to the kitchen and grilled after we finished the kōbakogani. 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 😆🫣😌

#kanazawa #littlemeg_kanazawa #littlemeg_kataori #kataori #片折 #金沢#石川県... More

on 01 Dec 2022

(SWIPE FOR MORE PICS) 香箱ガニKōbakogani (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 😝) and ends on Dec 29, which means you won’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 (内子Uchiko)... More

on 30 Nov 2022

(SWIPE FOR MORE PICS) お椀: 加能がにの真丈
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 加能蟹. The name came from 𝗞𝗮 of 𝗞𝗮𝗴𝗮... 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









本当にありがとうございました。... 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! •

#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 片折 3rd visit — 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. •

#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert... More

on 04 Feb 2021

Kataori 片折 2nd visit — 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! •

#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry... More

on 01 Feb 2021

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.
#料理 #レストラン #東京 #食事 #food #foodie... More

on 09 Jan 2021

Dried fern rolled with fried tofu, wild mustard





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 Binchōtan 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


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


Open hours


+81 76-255-1446