Kataori Kanazawa

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. •
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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! •
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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 #懐石料理 #日本 #日本料理 Less

片折
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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.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchekanazawa #kevche #kanazawa #金沢 #片折 TL4.59 Less

Dried fern rolled with fried tofu, wild mustard

珠洲産干しゼンマイの信太巻き、壬生菜

戻し方が丁寧なのか，雑味が一切ないゼンマイが出色。しみじみと美味しく、体に染み渡るよう。

旬の高級食材が美味しいのはある意味当然だが、地味な郷土料理にも真摯に取り組み、負けないくらいに記憶に残る一品に仕上げているのが素晴らしい。

2020年12月

Kataori Kanazawa, Ishikawa
金沢「片折」

#kataori #kaiseki #kanazawafood #片折 #割烹 #金沢グルメ #ゼンマイ #郷土料理
#michelin #tabelogsilver #ミシュラン #食べログシルバー #worlds50best #asias50best #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less

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 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.

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