Kisanuki Kanazawa

〜9.小鍋

❶ハタ 新湊
❷椎茸
❸蕪
❹九条葱

グツグツと滾る小鍋から湯気立ちが漲り
ハタの香り立つ誇り高き芳しさが溢れる
煮立つ鍋のお出汁にハタの身から脂汗が
浮き上がり脂質が優雅に踊り旨みが写り
見事に滋養をたっぷりと感じるうま味で
舌が震える程の妙味が尽きないのである。
そのお出汁に染められて椎茸が大自然の
うま味成分であるグアニル酸と調和して
お出汁を芳醇な味わいに昇華させている。

ハタは膨よかさが募りふっくらする身を
曝け出しながら咀嚼はフワンと優しげに
その身から芳醇な香味を辿らせて来ます。

10.お口直し

❶胡瓜のごま酢和え 宮崎
❷椎茸甘露煮

たった今煎ったばかりの鮮烈な胡麻が素晴らしく
香り立ちがストレートに鼻腔を刺激しつつ胡瓜を
咀嚼して広がる酸味とのバランス良い味覚に感動。
胡麻と酢が同期して乳化が芽生えて来て仄かにも
白和え的な甘味を感じる様になる。
其処に椎茸の甘露煮が巧みに椎茸のうま味甘味を
運んで来て嬉しい妙味が口内で完成させるのです。
実に巧みに舌を刺激して素材達の持ち味を活かし
口内を甘く癒しつつリラックスさせ最後に酸味で
スッキリ整えて頂く幸せのお口直しに満足でした。

11.お食事

[一膳目]

❶能登ひかりの土鍋ご飯（珠洲のお米）
大粒で粘りと優しい甘みある米
❷ 氷見牛のしぐれ煮
※ギュッと凝縮された旨み濃厚な一品
❸香の物:胡瓜浅漬け 木耳の山椒煮
❹猪肉のお味噌汁:京都本田味噌の白味噌

一膳目の食事はご地元のお米で能登ひかりを
土鍋で炊いた白ご飯のご用意にて後半戦には
4種類もの味変メニューがご用意されており
其々の盛り付けにお腹のご様子に応じまして
ご飯の量を調整して頂けます。

私は既にかなりお腹が膨らんでました為
其々を軽めに控えさせて頂き少しずつを
盛り付けて頂く事にしました。

さて、白ご飯を先ずはお口の中に含んで
ホクホクの能登ひかりの米粒を咀嚼して
ご飯の味を楽しませて頂きますと流石に
粒感もしっかり歯に絡んで食べ応え有り
そしてジワァンと白米様が溶ける感じで
ほっこりと柔らかく歯と絡み合いつつも
舌に着地して甘い香味を穏やかに奏でて
気品溢れる美味しさに唸っちゃいました。

[二膳目]

❶鯵の漬け丼
❷振り胡麻
❸海苔を散らして

風味豊かな鰹に薬味とお海苔のバランスが
最高に整えられた一膳の美味さに舌が感動。

食べ心地が素敵に感じる一口サイズ小丼に
鯵の漬けの甘味が鯵の身質に寄り添う様に
オブラートして鯵の透明な旨みと同調する。
更に薬味の振り胡麻と海苔の磯風味がまた
心地良い風を鯵に運んで妙味を膨らませて
甘美なるひと時を頂きました。

[三膳目]

❶喉黒丼
❷おろし
❸刻み葱
❹山葵

喉黒の脂が能登ひこりの一粒一粒まで染み渡り
喉黒の旨みが写されて実に美味が口内に舞う。
喉黒は重たそうに舎利の上におんぶして確りと
豊満な肉体を曝け出している。
そして喉黒に添えられたおろしや山葵が素敵な
風味をサラリと靡かせて喉黒の豊かな脂質との
交差を和やかな質感に仕上げており喉黒からの
旨みを優しく仕上げて来ているのです。
喉黒と能登ひかりの艶々ご飯を一緒にお口へと
運べば口に含んだ瞬間に駆け抜けて行く鮮烈な
味覚の美味さに舌がぞっこん惚れ込んで仕舞う。
ジワジワ〜ンと舌に寄せてくる喉黒からの脂質
肉感に加えて迸る実り豊かな旨みが折り重なり
実に素晴らしい妙味の連打が脳を刺激する故に
とめども無く零れる喉黒の丼の美味しさに舌が
喜びを隠せずにおりました。

[四膳目]

❶卵黄掛けご飯
❷メレンゲ
❸能登醤油
❹鰹節

お椀の中に添えられたメレンゲと卵黄の
美観がとても素敵でお月見を見てる様な
秋の夜長の風情を味わえる印象を持つ。

湯涌温泉の卵をご用意して卵白を泡状に
仕立てつつ其処の仕上げに鰹節掛けご飯

卵黄をプチュンと突くと少し黄身が崩れて
トロ〜ンとメレンゲに混じり合い乍ら流れ
メレンゲからの淡白な甘味と卵黄のコクと
互いに尊重し合うかの様な素敵な触れ合い
そしてホクホクの白ご飯との会話が進んで
見事な卵かけご飯の美味が完成されてます。

舌がその一口を含んで触れた瞬間に感じる
素晴らしい美味さに無我夢中となってます。
これは素晴らしい！
感動もののTKG！！
メレンゲのふんわり感が纏いつつも食感が
とても嬉しそうに喜んでいるのです。

[五膳目]

❶鯛茶漬け
❷鯛の切り身
❸擦り胡麻ペースト
❹刻み葱
❺本山葵

其処に本山葵を少し溶いてツ〜ンと
する刺激を鯛茶漬けと同居させつつ
鯛の切り身が茶漬けに馴染んで白く
変色して身が悶える様な膨よかさを
曝け出して歯に心地良く弾力します。
誠に楽しい嬉しいが重なる鯛茶漬け
となっておりました。

12.甘味

❶五郎島の花林糖の芋饅頭
❷お薄 魯山人の茶器

最後に安堵感が広がるお薄を頂いて終了。

#金沢グルメ
#金沢和食
#金沢美食
#木佐貫
#木佐貫亘生

■訪問日:2026.9/12(土)17時〜19時半

■お料理 お任せ¥33,000税込
お飲み物含む会計¥48,700税込 Less

On this day, I was invited to a private gathering with my gourmet friends at Kisanuki.Thank you as always! (*´∀`)I had heard a lot about how delicious the food is, so I went in with high expectations, thinking it would be fine to raise the bar a little. I was a bit worried because just a few days before, heavy rain had hit the Hokuriku region. Fortunately, it seemed that this area didn’t suffer major damage, but the river appeared to be flowing faster than usual.Upon arriving at the restaurant, I was greeted warmly, which heightened my anticipation right from the start.The dishes were all beautifully presented and incredibly delicious. Some were outstanding, and there were even dishes that I would consider among the best I’ve ever had in my life. It’s no surprise that a restaurant with such high praise delivers surprises and delights.During the meal, there were moments of heavy rain, with sounds that could be described as storm-like. I might not have been fully focused on my meal because of it, but I truly enjoyed the wonderful atmosphere and the food.Particularly, the pheasant broth I had towards the end was extraordinary. The variety of rice dishes served at the end also contributed to a very high level of satisfaction!It was a great meal! (*´∀`)Reservation Method: Through regular customersCourse Fee: Approximately JPY 36,300Duration: About 2 hoursReservation Difficulty: Impossible for newcomersOrder: Sparkling water and Japanese sakeTotal Bill: JPY 42,900 Less

The dishes truly showcased the wonderful qualities of the ingredients. Each item reflected meticulous craftsmanship, and everything from the tableware to the presentation and ambiance was beautiful. I enjoyed the delicious flavors of Kanazawa and the local delicacies from the chef's hometown, Miyazaki Prefecture. As I write this, I can't help but reminisce about how delicious everything was, feeling a sense of happiness that makes me linger in the moment. It was such a lovely restaurant.The chef and the staff's attentiveness and care were also exceptional. Less

I had the pleasure of dining here! Once again, everything was wonderfully delicious, especially the winter melon jelly, sweetfish sushi, the soup, and the pheasant meat. (^ ^) Both the staff at Kisanuki and the young team members were cheerful, making for a lovely experience! There were dishes with different nuances compared to Katabori, and I look forward to their continued success in the future. (^ ^)◆ Appetizer Winter Melon Jelly, Turban Shell, Okra, Bell Pepper ◆ Sushi Sweetfish Sushi ◆ Soup Isaki Shrimp, New Lotus Root, Egg Tofu ◆ Sashimi Fresh Fish from Shinminato, Red Squid, Heibesu from Miyazaki ◆ Fried Dish Deep-fried Scad from Nanao, Sweet Vinegar Sauce, Myoga, Shiso ◆ Grilled Dish Grilled Managatsuo with Yuuan Sauce, New Ginkgo ◆ Iwadako from Nanao, Manganji Pepper, Yuba ◆ Manju Eggplant ◆ Cucumber, Shiitake, Sweet Simmered, Goma-ae with Gold Sesame from Miyazaki ◆ Pheasant from Miyazaki, Thigh Meat, Breast Meat, Turnip ◆ Rice 1 Simmered Himi Beef ◆ Rice 2 Grilled Fish Rice ◆ Rice 3 Sweetfish Tempura Rice Bowl ◆ Rice 4 Egg Rice with Bonito Flakes ◆ Rice 5 Ume Tea Zuke ◆ Dessert Corn Kuzukiri with Black Syrup ◆ Matcha Less

I visited a newly opened Japanese restaurant in Kanazawa, **Kisanuki**.The head chef trained at **Kataori**, the top-rated restaurant on Tabelog in Kanazawa. I was already excited to go, thanks to my friends' glowing reviews.The interior is simple and clean, exuding a sophisticated atmosphere. We were welcomed with hot, fluffy oshibori!Every dish was delicious, but I’d like to highlight a few that left a lasting impression.The sweetfish sushi featured warm, tender sweetfish paired with perfectly seasoned rice, creating a high-quality dish. The sashimi squid was expertly sliced, showcasing its tenderness and rich sweetness. The simmered octopus had a wonderful aroma and a pleasant texture, with flavors intensifying with each bite. The eggplant stood out for its sweetness, melting in the mouth like a drink.The menu included rice, tempura rice bowls, grilled rice bowls, egg rice, and ume chazuke. The ume chazuke, with its unique addition of plum to the dashi, was particularly intriguing. Overall, I felt completely satisfied without any sense of fatigue from eating.It was a great meal! Less

I was able to visit this restaurant thanks to a regular customer who brought me along.The dishes were beautifully presented.The head chef was also a very kind person.- Noto Shiitake and Mountain Water- Tedori River Sake- Umizou Soba from Mikawa- Ayu Sushi- Noto Abalone with Egg Tofu- Aji from Himi- Iwada Octopus Shabu-Shabu- Mackerel Bonito Grilled over Charcoal with Manganji Pepper and Fried- Sweet Simmered Cucumber and Shiitake with Sesame Vinegar- Tempura of Manju Eggplant and Corn- Kaga Lotus Root Steamed with Small Sea Bream and Eel- Iwashi Oyster from Chirihama- Female Pheasant from Kagoshima with Pheasant Bone Broth- Sweet Simmered Ayu- Wild Boar Miso Soup- Noto Hikari Rice- Wood Ear Mushrooms and White Cucumber Pickles- Aji Rice Bowl- Tempura Rice Bowl with Swordfish- Tamago Kake Gohan (Rice with Raw Egg) Suzuran- Sea Bream Dashi Chazuke (Rice with Broth)- Simmered Beef- Kuzukiri with Hodatsu Kuzuko and Green Plums. Less

The owner, Mr. Kisanuki, was the former head chef at "Kataori" and has created quite a buzz even before opening.The menu, crafted primarily from local ingredients, offers a deliciousness that feels utterly pure and transparent.During this season, with fewer fish available, the inclusion of local pheasant added a robust flavor, beautifully enhanced by the chef's skills, which left a strong impression on me.With techniques honed in Kyoto and Kagurazaka, paired with top-quality ingredients, this is a remarkable restaurant I hope to visit again someday.【Course】Noto Shiitake Mushroom with Fragrant RoastAperitif (Tedorigawa Shiro)Sea SomenAyuzushi (Sweetfish Sushi)Noto Abalone and Egg Tofu SoupIwadako (Octopus) and Fish SashimiMadai (Sea Bream) and Manganji Pepper TempuraCucumber and Noto Shiitake with SesameManju Eggplant TempuraLotus Root Steamed with Eel and Young Sea BreamNatural Iwagaki Oysters (Chirihama, Ishikawa)Braised Pheasant and TurnipWild Boar SoupAyus (Sweetfish) with Sansho PepperWhite Rice (Noto Hikari)Marinated Horse Mackerel Rice BowlTempura of Tachiuo (Ribbonfish)Rice with Raw EggSea Bream Dashi Chazuke (Rice with Broth)Hodatsu Kuzu【Japanese Sake】Tedorigawa ShiroGorinTaniizumi Less

I mainly explore Tabelog Award-winning restaurants, the top 100 restaurants, and Michelin-starred establishments, occasionally trying other places as well.I hope this information is helpful.I am grateful for the opportunity and it was a great meal.Awards:Tabelog SilverTop 100 RestaurantsConvenience of transportation and parking:No parking availableDuration of stay:2.5 hoursCuisine:OmakaseImpressions:I completely understand why this restaurant earned a Silver award in just one year since opening. Personally, it was the best Japanese cuisine I have ever tasted. The dishes were delicate and the flavors were outstanding, and the staff's service was impeccable—there were no flaws at all. I am certain they will achieve Gold next year, so if you plan to visit, do it soon! Less

KisanukiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/ Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited Kisanuki, a restaurant awarded the Tabelog Award 2026 SILVER, for a private reservation. I always look forward to visiting this place.It’s located along the Asanogawa River, about a 10-minute taxi ride from Kanazawa Station.The hospitality from Chef Kisanuki and his apprentices is exceptional, and I am always impressed. The atmosphere is incredibly comfortable, radiating warmth amidst a refined ambiance.The taste of the dishes, along with the overall service, creates a wonderful balance. I believe it will likely achieve Tabelog Gold in the near future! I’m looking forward to it in a way...Here’s the menu we enjoyed that day, along with some thoughts:- "Noto Shiitake and Mountain Water Tea"- "Yoshida Sake Brewery, Tedorigawa"- "Umizou Men" I was delighted to have Umizou Men, which has become rare lately.- "Ayu Sushi" Warm ayu sushi made with ayu from Ishikawa Prefecture, served with pickled ginger.- "Noto Abalone and Egg Tofu Soup" A bowl with a rich broth, very tender abalone, and smooth egg tofu. It allows you to enjoy the simple flavors of the broth and ingredients.- "Himi Hirasaudagatsuo and Shinminato Ara" Hirasaudagatsuo has a strong umami that surpasses even bonito. The ara from Shinminato is also exquisite.- "Octopus Shabu-Shabu" Freshly caught octopus served with chili vinegar and grated daikon.- "Grilled Managatsuo and Fried Manjanji Pepper" The fish is marinated in miso and grilled over charcoal, resulting in a very smooth texture and refined flavor.- "Cucumber and Noto Shiitake with Sesame Vinegar, Gold Sesame" A comforting deliciousness.- "Manju Eggplant Tempura"- "Lotus Root Steamed Dish" Contains small sea bream and eel, served with a light soy sauce.- "Ishikawa Prefecture, Senrihama, Rock Oyster"- "Pheasant and Turnip Simmered Dish"- "Pickles and Wood Ear Mushrooms"- "Himi Beef Shigure-ni"- "Shishi Soup"- "White Rice, Noto Hikari"- "Marinated Horse Mackerel Rice Bowl"- "Ishizaki Shrimp Tempura Rice Bowl"- "Ribbonfish Tempura Rice Bowl"- "Sea Bream Chazuke"- "Sea Bream Rice"- "Egg Over Rice"- "Egg Over Rice with Bonito Flakes"- "Kuzukiri and Green Plums" Kuzukiri made with the precious Hodatsu Kuzukiri from Ishikawa. The green plums are simmered in syrup. It’s lighter than having it with black syrup, providing a refreshing finish after the meal.- "Matcha"I had a wonderful time and would love to visit again. It was a great meal! Less

Near the Higashi Chaya District in Kanazawa, you will find Kisanuki, a Japanese restaurant named after its chef, who previously worked at the renowned Kanazawa establishment, Kataori.Having trained in Kyoto, Kanazawa, and Tokyo, the chef brings a unique touch to the dishes, blending the essence of Kataori's cuisine with original creations.On this day, I enjoyed:"Ayuzushi"The first dish was grilled ayu sushi made with fresh ayu from Ishikawa. The warm vinegared rice complemented the delicate yet clear aroma of the fish, and the pickled ginger added a nice touch."Sashimi"The sashimi was fresh and had a firm texture. The aji from Shinminato was rich in flavor, while the aji from Himi had a beautiful fragrance that enhanced the taste."A dish of pheasant and turnip"The Kanazawa pheasant was grilled over charcoal and served with turnip, resulting in a beautifully balanced flavor without any dryness."Cucumber and shiitake mushroom with sesame dressing"This dish featured cucumbers and Noto shiitake mushrooms dressed with freshly roasted golden sesame from Miyazaki, creating a wonderfully aromatic dish that was hard to resist.The "Abalone and egg tofu" soup was also delicious.It was a great meal!The meal included:- Noto water and shiitake mushroom broth- Tomato somen- Ayuzushi with gari, shiso, and pickled ginger- Sashimi from Shinminato and aji from Himi, along with salted squid- Charcoal-grilled managatsuo marinated in miso- Grilled and marinated Manganji peppers- Cucumber and Noto shiitake with sesame vinegar dressing- Freshly roasted golden sesame from Miyazaki- Pheasant and turnip with pheasant broth- Fried stuffed eggplant- Rock oysters from Senrihama- Steamed lotus with small sea bream and eel from brackish water- Himi beef simmered in soy sauce- Clam and ao-nori soup- Suzu's Noto Hikari rice- Aji marinated rice bowl- TKG (Tamago Kake Gohan)- Green plums. Less

The first stop of my Kanazawa week (though it's just day trips) is this place, which has recently gained a reputation for being hard to book. The hydrangeas outside are also in a lovely bloom. Unusually for Kanazawa, the weather was great without any rain. The dishes, including the sea bream soup and sashimi, were top-notch—nothing more to say about them. The abalone was also served with a delicious broth. I appreciate the commitment to using locally sourced sweetfish. I’m looking forward to my next visit. It was a great meal! Less

I visited Kisanuki, located about a 10-minute drive from Kanazawa Station in Tokiwacho.This restaurant was established by Waki Kisanuki, who previously served as the head chef at the renowned restaurant Kataori.Here, the focus is on the bounties of the Hokuriku region, with dishes that bring out the essence of the ingredients in a straightforward manner.♦︎ A serene atmosphere in a Sukiya-style space ──Nestled near the Asanogawa River, the restaurant features a beautifully elongated counter as its only seating.The staff moves swiftly around the head chef, creating a pleasant blend of warmth and a comfortable tension.Their attentive and meticulous hospitality allows you to deeply focus on the dishes from start to finish.♦︎ The menu I enjoyed ──【Sea Somen】【Steamed Eel Rice】【Soup with Scad】【Sashimi】- Aori Ika (Cuttlefish)- Aobai Shell- Arawa (Fish)【Sweet Shrimp with Roe】【New Onion and Snap Peas】【Manju Eggplant】【Grilled Sweetfish】【Soft-shelled Turtle Broth】【Rock Oyster】【Kataha's Shinodamaki】♦︎ Impressive ingredient quality and overall impressions ──The minimalist approach to cooking, stripping away the unnecessary, results in dishes that have a gentle flavor that seeps into your body.The precision in extracting the broth and cooking the ingredients is remarkable, with each bite bringing a new delight.Even the final rice dish is perfectly balanced in terms of pace, and the satisfaction level for the price is extremely high.This is a supreme establishment that is already attracting attention from food enthusiasts nationwide and is set to lead the future of Hokuriku's Japanese cuisine.I will definitely return. Less

I was invited to a private gathering for regular customers and visited this restaurant. The location is right across the Asanogawa River from "Kataori." Upon entering, I was immediately impressed by Chef Kisanuki's remarkable memory. Even though we had only met a few years ago at Kataori, he remembered me well. Not only that, but he accurately recalled the number of times I had visited back then. This astonishing hospitality made me confident that I was in a great restaurant. The dishes are simply composed, utilizing carefully selected seasonal local ingredients. However, the flavors of the dashi and seasonings were distinctly expressed, which I personally found very appealing. The atmosphere inside the restaurant was consistently soft and incredibly comfortable. I truly understood why this place is so popular and difficult to reserve. From start to finish, it was a wonderful experience where I could purely enjoy the flavors of Hokuriku without any stress. Thank you for the great meal. Here is the menu for today: - Sea Somen - Steamed Eel Rice - Soup with Goby Fish - Sashimi (Ala, Aori Squid, Aobai Shell, Sweet Shrimp) - New Onion and Snap Peas - Nasu's Manju and Green Beans - Grilled Young Ayu - Soft-Shelled Turtle Dashi Soup (White Leek, Mitsuba, Shiitake, Fukunegi, Carrot) - Natural Rock Oyster - Mizubuki's Shin-damaki - Rice, Wild Boar Miso Soup, White Cucumber, Wood Ear Mushroom Pickles, Beef Shigureni - Marinated Horse Mackerel Rice Bowl - Sweet Tilefish Tempura Rice Bowl - Rice with Raw Egg - Ume Tea Zuke - Warabi Mochi Less

The seasoning is gentle, making it easy to eat without getting tired, and the flavors truly resonate. The standout for me this time was the sweet shrimp paired with the fermented fish roe, along with the oysters—both had no unpleasant aftertaste, which was quite surprising.While simplicity is the restaurant's greatest strength, perhaps due to the high dependency on ingredients, I felt a mismatch throughout the course in June, like a fire-type Pokémon battling a water-type.Nonetheless, it was a thoroughly satisfying course.I’m sharing my honest thoughts based on my actual experience. I apologize if it comes off as unpleasant.If you enjoyed this, please consider following me. Less

Kisanuki quickly became popular after opening, with reservations for the counter seats being fully booked every day. On this revisit, I enjoyed a menu featuring early summer ingredients from the Hokuriku region. The dishes exemplified the supreme art of subtraction in Japanese cuisine, with no unnecessary seasonings. This restaurant is worth a trip to Kanazawa just for this experience.◎ Kanazawa Seri Tofu, Fukui Obama Purple Sea Urchin ◎ Grilled Bird Shell Clam Porridge ◎ Kanazawa Hairy Crab and Wild Fuki Soup ◎ Noto Rockfish, Himi Squid, Natural Red Clam ◎ Sweet Shrimp and This-Wata ◎ Himi Monkfish Tempura ◎ Ishikawa New Onion and Snap Peas ◎ Shinminato Sweet Tilefish Grilled over Charcoal with Green Beans ◎ Ishikawa Senrihama Natural Rock Oyster ◎ Soft-Shelled Turtle Soup ◎ Fukui Natural Eel, Cucumber, Vinegared Dish ◎ Kataha and Water Fuki Rice ◎ Marinated Horse Mackerel Rice Bowl ◎ Sweet Tilefish Tempura Rice Bowl ◎ Sea Bream Chazuke ◎ Kinome Warabi Mochi Less

On this Saturday, which was a holiday, I was fortunate to have no plans and managed to snag a cancellation at a hard-to-book OMAKASE restaurant, making a quick trip to Kanazawa after a long time!Coincidentally, the "Hyakumangoku Festival" was taking place, and the city center of Kanazawa was under traffic restrictions, making it difficult to move around. In the midst of this, I enjoyed gold leaf soft serve ice cream and sweets at a museum. After that, I gave up on visiting other restaurants and enjoyed the parade of the "Hyakumangoku Festival" while heading towards Omicho Market. What a crowd it was! After a while, I walked to the restaurant, which took about 20 minutes from the Omicho Market area. I arrived a bit early, so I relaxed in the nearby park before heading to the restaurant.And here I am at Kisanuki! I had wanted to visit this place for a long time, as the chef here previously worked under the renowned Katabori, who is currently ranked number one on Tabelog nationwide. I still haven't been to Katabori yet, though...Now, here’s what I had, in the order it was served:Drinks:- Beer- Hayashi from Hayashi Brewery, Toyama Prefecture- Gorin from Kuramoto, Ishikawa Prefecture1. Shiitake KochaA broth infused with the aroma and umami of shiitake mushrooms, made with spring water used in the dishes. It truly captivates the heart! 2. AperitifYoshida Sake Brewery, Ishikawa Prefecture, Tedori River Yoshida Warehouse, Hyakumangoku no Shiro3. SakizukeKuzu tofu with wild celery and Fukui Prefecture's purple sea urchin. Opening the lid reveals a beautifully presented dish. The subtle bitterness and aroma of the wild celery lead to the sweetness and umami of the purple sea urchin. I was already impressed from the very first dish.4. OshinogiRice porridge with Nanao clam from Ishikawa Prefecture. The texture of the grilled clam spreads sweetness and umami in the mouth. The liver is placed delicately on top of the porridge, and it’s delicious! Using the clam's liver is a skill that comes from freshness and careful preparation. The lingering aroma of yuzu is delightful.5. SoupKanazawa rockfish and wild bracken. I took a sip of the clear broth first. After the aroma of yuzu, the flavor of kombu emerges in a clear taste. The rockfish is fluffy and tender, and the texture and flavor of the wild bracken are wonderful. I felt like the wild bracken was well-seasoned. The lingering taste of plum paste is also nice.I think this was the best soup I’ve ever had.6. SashimiNanao akagai, Himi ara from Toyama Prefecture, squid, and sweet shrimp from Kanazawa, topped with konowata. Served with sudachi, seaweed salt, soy sauce, and vinegar. The sashimi was cut and served right in front of the counter by Kisanuki. It was impressive how carefully they handled the ingredients.Starting with the akagai, I was advised to try it with just wasabi, and it was amazing! I could taste a flavor reminiscent of kombu. The ara had a firm texture and rich umami. Eating it with vinegar was also delightful. The squid was finely cut, and it was incredibly sweet. The sweet shrimp had a sticky sweetness, complemented by the umami and saltiness of the konowata, pairing perfectly with the Japanese sake.7. Fried DishTempura of anglerfish and green beans with black sesame. This might be my first time having anglerfish as tempura. The flesh was plump and elastic, with concentrated umami. The lingering taste of the batter was also delightful! Even the green beans with black sesame were perfectly flavored.8. Simmered DishNew onions and snap peas. The impact of ginger leads to the rich sweetness of the tender new onions. The snap peas burst with a delightful texture. All topped with a flavorful broth. It was simple yet outstanding!9. Grilled DishCharcoal-grilled nodoguro with wasabi and daikon. The nodoguro was fragrant, rich in fat, and incredibly tender. It was beyond delicious, truly the best nodoguro!10. Strong DishIwa oyster from Chirihama, Ishikawa Prefecture. Often described as milky, this oyster truly lives up to that description. It paired exceptionally well with the Japanese sake.11. Soup DishSoft-shelled turtle soup. Here, I took a moment to relax with this soup! The umami of the soft-shelled turtle is irresistible!12. Vinegared DishUnagi and cucumber from Mikata Goko, Fukui Prefecture, served as uzaku. Next up was unagi! The skin was grilled to a crispy finish, served with cucumber in vinegar.13. Simmered DishKataha (water bracken) rolled in fried tofu. The texture and stickiness of kataha, along with the sweet broth absorbed by the fried tofu, warmed my heart before the meal.14. Rice Dishes: a. Freshly cooked rice (Noto Hikari), Himi beef simmered, pickles (white cucumber, wood ear mushrooms), and miso soup with wild boar and new onions. The freshly cooked rice was sweet, fluffy, and chewy. The simmered dish, pickles, and miso soup were all delicious without any flaws. b. New onion rice. Chilled cooked new onions served on top of rice. The sweetness of the new onions was outstanding. The impact created by the new onions was simply wonderful. c. Marinated horse mackerel rice bowl. Oh, it was just delicious... haha. d. Tempura of knife fish rice bowl. Fluffy knife fish... pure bliss! e. TKG (Tamago Kake Gohan). They added katsuobushi halfway through. I could only sigh in delight... f. Ume dashi chazuke. Finally, a refreshing ume dashi chazuke.15. DessertKinoha warabi mochi.16. Matcha.Wow, it was truly wonderful! This course gave me a feeling like puzzle pieces fitting together after a long time. The dishes were served one by one as they were ready, rather than all at once, which left a great impression. There are still so many amazing restaurants out there. With only seven counter seats and one seating per night, I now understand why reservations are so difficult, almost hopeless.The young apprentices were also fantastic, making for a very comfortable stay. Although Kisanuki himself didn’t come out much, he was aware of the conversations with the apprentices and made a point to greet all the guests when he was present, which was impressive.It was incredibly delicious! It was a great meal! Less

I finally visited Kisanuki, a place I have long admired.Although I haven't been to Kataori yet, I can confidently say that my experience here was nothing short of what I would call the "pinnacle of Japanese cuisine." Honestly, it was a few hours that slightly changed my perception of Japanese food.Kisanuki is a Japanese restaurant nestled in a quiet area of Kanazawa. The interior is enveloped in a serene atmosphere, where tranquility and elegance dominate rather than flamboyance.Since I was visiting alone, I felt a bit nervous at first.However, thanks to the warm hospitality of the smiling staff, my tension naturally eased. They kindly engaged me in conversation between courses, making my solo dining experience truly enjoyable.And then there was the head chef.His gentle demeanor and calm presence left a strong impression. He was attentive to the portion sizes from the start, adjusting them meticulously to suit my needs.I felt that he was not only a top-notch chef but also an exceptional host.The course consisted of about 18 to 20 dishes.Strangely enough, when asked, "What was the most delicious dish?" I found it hard to answer.Each plate was crafted without compromise, showcasing the ingredients' qualities, freshness, presentation, tableware, the elegance of the dashi, seasoning, sweetness, acidity, and temperature—all were beyond perfect.It was an experience that deserved more than a perfect score of 100.The quiet ambiance of the restaurant allowed for a one-on-one connection with the dishes.I savored each bite slowly, enjoying the aromas and lingering flavors.It felt more like meditation than a meal.The first dish that moved me was the sea urchin with kuzu tofu.Presented in a beautifully clear dish, it looked like a work of art from the start.The kuzu tofu was astonishingly smooth, with a subtle natural sweetness, perfectly harmonizing with the rich umami and sweetness of the sea urchin layered on top.There was no trace of the typical off-flavors or bitterness of sea urchin, just an incredibly transparent taste.The wasabi tightened the overall experience, and the aftertaste slowly spread in my mouth."How can something be this delicious?""How can one draw out such expressions from the ingredients?"I was overwhelmed from the very first dish.Next came the sashimi.I was genuinely moved by this.The squid was unbelievably sweet and tender, practically melting in my mouth.It was interesting how its flavor changed with soy sauce, wasabi, and sudachi, but it was already perfect on its own.The tuna had a fine fat content and elegant umami, with an astonishingly smooth texture.The beautiful orange fish had a moist quality and rich sweetness, with umami expanding with each bite.It was so delicious that I involuntarily closed my eyes."Is there really fish this delicious in the world?"It’s not an exaggeration to say I almost shed tears.It felt like I was tasting the very vitality of the ingredients, something that cannot be explained by freshness alone.For the rice course, I had it adjusted to bite-sized portions.Originally, there were supposed to be four varieties, but since I was full, I had three types excluding the egg rice.First was the plain white rice.The cooking, temperature, and sweetness were all exquisite.It paired wonderfully with the miso soup and harmonized beautifully with the accompanying dish of black fungus and meat.There was no flamboyance, yet it was gentle and calming—a truly luxurious bowl.Next was the onion rice.It was my first time tasting it, and I was surprised by its natural sweetness, making me wonder if sugar was used.I was moved by how they could draw out the sweetness of the onion to such an extent.I realized that this deliciousness comes from trusting the ingredients and not overdoing things.Then came the anago tempura rice.With a slightly sweet and spicy seasoning and freshly fried aroma,it was incredibly light and gentle.The finale was a remarkable conclusion that never let down until the very end.Not only the food but also the casual conversations with the staff were unforgettable.They greeted me with smiles throughout, and I was impressed by their natural hospitality.It was never stiff, yet always elegant.I believe this atmosphere is one of Kisanuki's charms.On my way out, they even arranged a taxi for me, ensuring I made it to my shinkansen on time.The head chef personally saw me off at the door.From start to finish, there were no worries or complaints—just a feeling of happiness that lingered for hours.It was my first time in Kanazawa, and I would love to visit again, taking in the beauty of the city as well.Through this meal, I was reminded that "truly wonderful cuisine is never about flamboyance."It’s not about using expensive ingredients or showcasing complex techniques, but about listening to the ingredients and drawing out their charm to the fullest.And above all, it’s about being considerate of the person eating.I learned that this accumulation leads to the feeling of awe.Cuisine is not just about satisfying hunger; it is a culture, an art that deeply resonates with people's memories and emotions, and a warm activity that connects people.Behind each dish are the producers, the chefs, the artisans who create the tableware, and the thoughts of many people.I feel like I was reminded of this simple truth.Dining is life itself.That’s why we must not forget the time to savor each bite.This was a wonderful experience that made me reflect on all of this.I am excited to think that there are countless more emotions waiting for me in the world of cuisine, starting with Japanese food.I sincerely thank you for the warm hospitality and the wonderful dishes.I look forward to visiting again in a different season.I can’t wait for the next time.It was a great meal. 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Course starting from JPY 35,200 (tax included)Includes 7 servings of Japanese sake (half serving each)Total: JPY 44,400Located about a 10-minute taxi ride from Kanazawa Station, this Japanese restaurant welcomed me to a private gathering for regular customers.We started by placing a hot oshibori (wet towel) around our necks, just like at Kataori."Shiitake Kocha"Made with mountain spring water.The shiitake-infused kocha has a gentle flavor and a clear taste."Seri Tofu"A dish topped with purple sea urchin and served with wasabi.Both the texture and flavor are exceptional.The quality of the purple sea urchin is extremely high, raising expectations from the very first dish."Clam and Snap Pea Porridge"Lightly salted, yet with a deep flavor.Absolutely delicious."Hairy Crab Soup"A soup featuring hairy crab and wild fuki.I was impressed by the refined dashi reminiscent of Kataori."Aori Ika, Akagai, Kuchi, Sweet Shrimp Konowata"Fresh and delicious, reaffirming the quality of seafood from the Hokuriku region."Grilled Nodoguro"The exquisite cooking reflects the skill of Kisanuki."Sumika and Konnyaku with Kinome Dressing"A dish requested by the reservation holder.The balance of the kinome dressing is perfect.I am in awe of Kisanuki's ability to elevate everything to a first-class level.Following that were rice dishes: "Iwagaki Shio Soup," "Uzaku," and "Kataba Shin-damak." The rice served is Noto Hikari.It has a strong sweetness and a wonderful texture.Accompanying the rice are "Wild Boar Miso Soup," "Himi Beef Shigureni," and "Shiro-uri Pickles with Wood Ear Mushrooms and Sansho." For seconds, I ordered the following six dishes, all in large sizes:◯ New Onion Rice◯ Marinated Horse Mackerel Rice Bowl◯ Monkfish Tempura Rice Bowl◯ Rice with Raw Egg◯ Ume Dashi Chazuke◯ Karasumi RiceThe course concluded with dessert: "Karinto Manju" and "Matcha."Kisanuki, who trained at Kataori, opened his own restaurant last April.Like Kataori, many dishes are simple, maximizing the use of high-quality ingredients.There were no complaints from start to finish.It was a great meal. Less

I was delighted to be able to visit again. Thank you to the organizer who invited me! m(__)m This time, it was a private reservation...We started by placing a hot towel around our necks. It was really hot, so we waited for the steam to settle before touching it comfortably. Once it was on my neck, it felt wonderful... After relaxing, we began the meal.* Noto Shiitake and Mountain Water ○ Seri Tofu with Fukui Sea Urchin ○ Rice Porridge with Clams from Ishikawa and Snap Peas ○ Soup with Hairy Crab and Wild Fuki ○ Aori Squid, Akagai, Kocchi, Sweet Shrimp ○ Nodoguro from Himi ○ Soup with Soft-Shelled Turtle ○ Sumii Squid and Konnyaku with Mitsuba ○ Natural Rock Oysters ○ Uzaku ○ Kataha no Shinodama Roll Pickled White Cucumber and Wood Ear Mushrooms with Sansho Miso Soup with Wild Boar ○ Choose from 5 types of rice * New Onion Rice (small) * Marinated Horse Mackerel Rice Bowl (small) * Anko Tempura Rice Bowl (small) * Rice with Raw Egg (none) * Ume Chazuke (regular) ○ Karinto Manju ○ Matcha The seasoning of the dishes was simple yet profoundly delicious, highlighting the gentle flavors of the ingredients.All the dishes were delightful, but the most memorable was the Sumii Squid and Konnyaku with Mitsuba, which was requested by the organizer. It was fascinating to compare the textures of the two different ingredients in the Mitsuba dressing. The unique textures paired interestingly with each type of Mitsuba.The rice porridge with clams and snap peas was also exquisite, with the clam broth being delicious and the snap peas bursting with sweetness and umami.There was even a little surprise at the end, making for a memorable and enjoyable evening. Thank you very much! m(__)m Less

I was invited by a super regular customer and had a wonderful time.The dishes that the regulars requested were absolutely delicious!- Shiitake mushroom broth made with mountain water- Seri tofu- Fukui sea urchin- Kanazawa clams with snap peas- Butterbur with hairy crab- Akagai (red clam) and squid- Sweet shrimp with its innards- Grilled Himi nodokuro (blackthroat seaperch)- Soft-shelled turtle stew- Sumi squid with konjac and wasabi leaves- Fresh natural rock oysters- Uzaku (eel and cucumber)- Wild vegetable shin-damaki- Boar meat miso soup- Beef tsukudani (simmered beef)- Large aji (horse mackerel) sashimi rice bowl- Large ankō (anglerfish) tempura rice bowl- Large new onion rice- Small egg over rice- Small ume (plum) chazuke (tea over rice)- Karinto manju (sweet fried buns)I was so full!The Sumi squid with wasabi leaves was incredibly delicious, and the oysters were huge!The rice dishes to finish off were also the best! It was a great meal!I had fun until the very end ⭐︎JPY 40,800I had even booked a hotel, fully prepared to stay overnight, but a stork brought a baby, and I had to take care of it, so I had to make a sudden day trip...The little one, who was 300 grams back then, is now 1,700 grams.It has grown quite a bit! ♡ Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026◆Crowd Level◆ Difficult to make reservations◆Parking◆ One spot available in front of the restaurant◆Duration of Stay◆ Approximately 3 hours◆Cuisine◆ Dinner Course◆Comments◆ This restaurant is from Katabori, ranked number one on Tabelog. Since its opening, it has quickly become hard to book a reservation, and its ratings have soared.I had been wanting to visit, so I am thankful to the person who invited me. The dishes were comforting and of high quality.The squid and flatfish sashimi, onion rice, and Nodoguro were exceptional.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I regularly visit Kisanuki, and this review is from May 2026.The course began with the fragrant and umami-rich shiitake mushroom, which blended seamlessly without any off-flavors. Next was the beautiful green visual of the fresh greens tofu made from wild celery, followed by a selection of ingredients from the Hokuriku region, including Nanao's torigai (bird shellfish), tiger fish, akagai (red clam), mud squid, and the rock oysters from Chirihama, showcasing the power of local ingredients throughout the meal.The clear sauce and rich umami broth combined with the slight bitterness of the butterbur, the sweetness of the shrimp, the deep aroma of the torigai, and the tender umami of the monkfish created a harmonious experience, with each dish offering exquisite flavors.Refreshing, elegant, and culminating in a yomogi (mugwort) rice cake made from freshly picked sprouts, this course beautifully showcased Kisanuki's delicate touch and seasonal aromas until the very end.▪️ Price ▪️Course + Japanese sake 180mlApproximately JPY 39,000 per person▪️ Duration of the course ▪️About 2 hours and 30 minutes▪️ List of dishes served ▪️【Shiittake Mushroom】★★★★★【Fresh Greens Tofu】★★★★★【Torigai Porridge】★★★★★★【Soup】★★★★★★【Sashimi | Kuchi, Akagai, Mud Squid】★★★★★★【Fried Monkfish】★★★★★★★【New Onion and Snap Peas】★★★★★【Rock Oyster】★★★★★★【Nodoguro (Blackthroat Seaperch)】★★★★★【Shinano Maki of Kataha】★★★★★【Sea Trout Chigusa Maki】★★★★★【Meal ① White Rice】★★★★★【Meal ② New Onion Rice】★★★★★★【Meal ③ Marinated Horse Mackerel Rice Bowl】★★★★★【Dessert | Yomogi Mochi】★★★★★▪️ Detailed descriptions ▪️【Shiittake Mushroom】★★★★★The aroma and umami blend seamlessly without any off-flavors. A gentle, comforting bite.【Fresh Greens Tofu】★★★★★Kogomi (fiddlehead fern), saimaki shrimp, butterburA beautiful visual with vibrant greens. The clear sauce complements the kuzu tofu, creating a soft and flavorful experience, with the refreshing bitterness of the butterbur and the shrimp's glossy sweetness enhancing the dish. The fried kogomi adds a deep, rich flavor, making for an elegantly vibrant appetizer.【Torigai Porridge】★★★★★★The savory aroma of Nanao's torigai is appetizing. Upon tasting, the rich umami and aroma fill the mouth. The liver part brings a deep aroma and richness, allowing you to fully enjoy the torigai, while the gentle sweetness of the porridge envelops the flavors, creating a delicious harmony on the plate.【Soup】★★★★★★Nanao's tiger fish and jade eggplantThe beautiful, clear broth captivates with its rich umami. The tiger fish is beautifully presented without any off-flavors, offering a delicate yet powerful taste. The eggplant, soaked in the broth, is juicy and releases its aroma and flavor. The harmony between the broth and the ingredients creates an exquisite soup that showcases both clarity and depth of flavor.【Sashimi | Kuchi, Akagai, Mud Squid】★★★★★★Himi's kuchi and mud squid, Nanao's akagaiThe impressive akagai stands out with its thick flesh, releasing a beautiful aroma. It offers a strong, delicious taste. The kuchi has a firm texture with no fishy smell, providing a delightful chewiness and a sparkling umami flavor.The carefully cut mud squid smoothly melds with the tongue, allowing you to enjoy the sweetness of the squid without any stress.All dishes are beautifully presented with exquisite flavors.【Fried Monkfish】★★★★★★★Biting into it reveals the tender texture of the monkfish. Light and juicy, the umami seeps out, perfectly combining with the crispy coating for an incredibly delicious bite. This dish showcases just how delicious fresh monkfish can be.【New Onion and Snap Peas】★★★★★The umami of the sauce, ginger, and the snap peas bursting with freshness create a wonderful balance, while the new onion adds a melting sweetness, unifying the flavors beautifully.Delicious.【Rock Oyster】★★★★★★Chirihama's rock oyster.Milky and creamy, the aroma and flavor wash over you like a wave. There are no off-flavors, just a refreshing aftertaste lingering in the air.【Nodoguro (Blackthroat Seaperch)】★★★★★Grilled with a side of simmered shinpaku beans.The skin's aroma and the concentrated umami of the nodoguro seep out beautifully. The pairing with the deep green shinpaku beans seasoned with sansho (Japanese pepper) is exceptional.【Shinano Maki of Kataha】★★★★★Juicy kataha. Its light flavor harmonizes beautifully with the thick fried tofu and broth.【Sea Trout Chigusa Maki】★★★★★Cucumber, egg, green onionThe aroma and texture of the cucumber deepen the flavor of the sea trout. You can feel the refreshing taste of the sea trout.【Meal ① White Rice】★★★★★Accompanied by: White cucumber, sweet bamboo shoots, boar meat miso soup, Himi beef.【Meal ② New Onion Rice】★★★★★★Onion without added sugar. The melting natural sweetness blends with the rice's umami, while ginger adds a nice kick to the flavor.【Meal ③ Marinated Horse Mackerel Rice Bowl】★★★★★The dense flesh creates a pleasant chewiness, offering a beautiful yet robust flavor that pairs excellently with the rice.【Dessert | Yomogi Mochi】★★★★★Yomogi mochi made from freshly picked sprouts. The first touch is calm and subtle, but as you chew, the aroma gently follows. A refined and delicate dessert that embodies Kisanuki's essence.It was a wonderful course from start to finish.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

I revisited Kisanuki, a renowned Japanese restaurant in Kanazawa that quickly became difficult to book after opening.Kisanuki is a place I had been well taken care of by the owner, who previously worked at Katabori, and I have always felt warmly welcomed since the beginning.During my first visit last year, I was delighted by the attentive hospitality, and it has become a Japanese restaurant I want to visit again alongside Katabori.Starting this year, like Katabori, they have changed their opening time to 5 PM, which is great as it allows for an early return home even during dinner service.On this day, I drove a long way for a day trip on a weekday.I met up with a special guest at the location, and the meal began.Now, let’s enjoy my second visit to Kisanuki! ◯ Shiitake Tea ◯ Tedorigawa Yoshida Brewery Junmai ◯ Sparkling Water with Wasabi and Sudachi ☆ Sawara Shrimp, Fuki, Deep-fried Warabi, Seri Kuzu Tofu, Kinome, and Sweet Soy Sauce The soft and fragrant seri kuzutofu has a subtle bitterness, beautifully complemented by the lightly sweetened sweet soy sauce, creating a refreshing start that evokes the feeling of new greenery, along with the crispness of fuki and the plump texture and sweetness of the sawara shrimp.The accents of the deep-fried warabi and the refreshing aroma of kinome were also pleasant.The main dish, the kuzutofu, felt like it played a connecting role in the meal.☆ Torigai Rice Porridge The sweet torigai, grilled to perfection, infused the rice porridge with a strong smoky aroma, making a significant impact!This was a preparation unlike any rice porridge or steamed rice dish I had encountered before.If not prepared carefully, torigai can have a strong ocean scent, but the smoky flavor paired well with the warm rice.The refreshing accent of wasabi was also very pleasant.One of the torigai was cut into three pieces, with one containing the liver.The rich bitterness of the liver highlighted the potential of the torigai, adding an edge to the flavor.The innovative preparation left a strong impression, making it a standout rice porridge dish.☆ Nanao Okose, Jade Eggplant, Shredded Green Onion, Ume Paste, Kinome The broth was clear, with a refreshing kombu aroma and a light umami flavor.The lightly cooked okose melted in the mouth, balancing its mild sweetness with the broth beautifully.The umami from the gelatinous part between the flesh and skin enhanced the overall flavor.The deep-fried jade eggplant added a slight richness, while the refreshing flavors of kinome and shredded green onion, along with the acidity of the ume paste, made for a delicious soup.☆ Sashimi Enjoy with chili vinegar, soy sauce, sudachi, or sea salt as you prefer.◯ Mackerel Plump and chewy, with a sweet fat content, it paired well with the sweeter sashimi soy sauce and chili vinegar.◯ Fish Head The thickness is essential! It had a chewy texture and sweetness without any unpleasant fishy smell, and it was delicious even with just salt.It also paired well with the chili vinegar.◯ Squid The knife work was evident in its melt-in-your-mouth texture and sweetness, leaving a strong impression. Not just sweet, but the delicate texture was remarkable. Salt wasabi and salt sudachi were great accompaniments.Each sashimi dish had a satisfying thickness and showcased the skillful knife work, making them memorable.☆ Anko Tempura with Sudachi This simple tempura had a hint of saltiness and sweetness, with a crispy and fluffy texture that was outstanding!I learned that they use white miso to marinate and dehydrate the anko, concentrating its flavors.Thanks to this technique, the dish had a simple and natural seasoning without any strong miso aroma, allowing the delicate sweetness of the anko to shine.The white miso acted as a hidden seasoning, enhancing the richness and sweetness of the anko.☆ New Onion, Snap Peas, Ginger The melting sweetness and texture of the new onion, along with the popping sweetness of the snap peas, were beautifully complemented by the flavorful broth.The spicy and refreshing accent of grated ginger enhanced the overall taste.☆ Chirihama Rock Oysters, Myoga, Green Onion, Ponzu The milky, plump texture of the rock oysters was delightful!The slightly sweet and rounded ponzu sauce enhanced the flavors, pairing well with the garnishes.I even drank the ponzu to the last drop.☆ Himi Nodoguro Shuto Grilled, Sweet Pea with Sansho, Grated Kinome Last time it was black mullet, but this time it was nodoguro.The fragrant, melt-in-your-mouth texture and the lightly sweet seasoning (shuto and mirin) made for a high-quality grilled dish.The seasoning was so refined that you wouldn’t even know it was shuto unless you were told.The sweet and refreshing flavor of the sweet pea and the sharpness of the grated kinome balanced the richness of the nodoguro.After enjoying all these dishes, I was reminded that Kisanuki has a unique approach to sweetness in their seasoning, which feels very natural to someone sensitive to sweetness like me.Indeed, the seasoning has transformed sweetness into richness, enhancing the natural flavors of the ingredients.☆ Kataha's Shin-damak With a crunchy, juicy texture and no strong flavors, this dish is comforting, absorbing the lightly sweet broth.The broth was hot and I drank it all.☆ Sea Trout Chichibu Roll (Cucumber, Egg, Green Onion) In short, it felt like enjoying a dish that combined all the ingredients of chirashi sushi into one!The crispness of the cucumber, the sweet umami of the trout (seasoned sweet and sour), and the smoothness of the thin omelet created a harmonious flavor, with the cucumber adding a refreshing touch.☆ Meal ◯ White Rice ◯ New Onion Rice with Ginger ◯ Marinated Mackerel Rice Bowl ◯ Okaka Wasabi Rice ◯ Bamboo Shoots with Tosa Simmer and White Cucumber ◯ Himi Beef Shigureni with Shredded Ginger ◯ Wild Boar and New Onion Miso Soup For the final meal, I started with white rice!Kisanuki's rice was fluffy and chewy, with a pleasant sweet aroma.I also enjoyed it with the beef shigureni.For the second bowl, I had new onion rice.The melting texture of the new onion (which held its shape while cooked) blended perfectly with the rice, creating a delightful flavor that was both balanced and enhanced by the refreshing sharpness of the ginger.The third bowl was a marinated mackerel rice bowl.The sweet marinade paired perfectly with the rice, creating a pleasant texture.The fourth bowl was okaka wasabi rice.The sharpness of the wasabi and the sweetness of the soy sauce created a perfect balance.The miso soup was, as always, a refill (laughs), but the sliced wild boar was silky and sweet, with no unpleasant odor in the broth, making it delicious, enhanced by the refreshing sansho and yuzu.The pickles were also excellent, serving as a nice palate cleanser.It was a thoroughly satisfying conclusion.☆ Yomogi Mochi ☆ Usucha The aroma of yomogi was subtle, but the soft texture of the mochi and the balance with the lightly sweet red bean paste made for a perfect tea sweet.My second visit to Kisanuki was wonderful! Dining in the serene atmosphere reminiscent of Katabori, I felt the liveliness of Kisanuki and each staff member, and the hospitality was exceptional, making it a very comfortable experience.The dishes carry on the DNA of Katabori while also showcasing Kisanuki's unique cooking and seasoning techniques, which I find appealing.Being able to discern the subtle differences in the broth and seasoning is a joy that comes from visiting both restaurants, and I look forward to experiencing their continued evolution.I hope to keep visiting both Katabori and Kisanuki, as I love the way they cherish each customer (⁠*⁠´⁠ω⁠｀⁠*⁠).Thank you for the meal! m(_ _)mI look forward to my next visit! Less

The elegant atmosphere and exceptional hospitality at this restaurant never fail to impress me, no matter how many times I visit.The dishes, refined to perfection, bring out the best qualities of the ingredients, offering a comforting taste.I will definitely come back!It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." It makes me very happy.I look forward to your continued support.--------------------------- Less

Kisanuki is a place where you can slowly savor seasonal dishes in a calm atmosphere.The interior is quiet and elegant, and one of its charms is being able to observe the meticulous work of the chefs from the counter.The presentation of the dishes is beautiful, and you can feel the attention to detail in each item.The sashimi not only boasts freshness but also allows you to enjoy the differences in texture due to aging and the way the knife is used, bringing out the true flavors of the ingredients.The grilled dishes strike a perfect balance between the fragrant skin and the tender meat, while the dashi-based dishes are exceptionally refined in flavor.In particular, the soup stands out with its clear dashi, and the careful preparation continues throughout the meal.Even the finishing rice and pickles are well thought out, resulting in a highly satisfying overall experience.This restaurant is not about flashiness but rather showcases ingredients and skill, making it a recommended spot for those who want to enjoy a leisurely meal. Less

I had been invited several times, but the timing never worked out until I finally got to visit! This restaurant has gained significant attention since its independence from the renowned Kataori, and I was truly impressed by the experience. The dishes were exquisite, and the overall flow and atmosphere were meticulously crafted, leaving me in awe of the high level of quality. Moreover, the gentle and calm demeanor of the head chef was incredibly soothing. It's a wonderful place that I definitely want to visit again. Less

This was my second visit to Kisanuki, following my last visit at the end of last year. This time, I came for dinner, and I was able to enjoy the longer daylight and the beautiful scenery around Asanogawa. The location is truly wonderful.The Toyama firefly squid was just in season, and I savored it prepared in three different ways: boiled, grilled, and steamed, each offering a distinct flavor. The other dishes were also exceptional, and together with the nearby Katabori, it seems I will be visiting Kanazawa frequently for a while.【Visit Date】★ May X, 2026, 17:00-19:30 【Reservation】★ Yes 【Number of People】★ 2 【Order Type】★ Omakase 【Dishes / Drinks】★ Ko-sencha (lightly roasted green tea) ★ Fresh green tofu with wild vegetables and sweet shrimp ★ Steamed sushi with nodoguro (blackthroat seaperch) ★ Clear soup with rockfish and spring cabbage ★ Sashimi of akagai (red clam), sayori (halfbeak), and sumiika (squid) ★ Fresh rock oyster ★ Tempura of anglerfish ★ New onion and snap peas ★ Firefly squid: boiled, steamed, and grilled ★ Charcoal-grilled asparagus ★ Water butterbur rolled in shin-dama ★ Cherry salmon rolled with various ingredients ★ Side dishes of bamboo shoots and sardines ★ Miso soup with wild boar meat ★ Nibana (boiled wild vegetables) ★ New onion rice ★ Trout rice ★ Ume dashi chazuke (rice with pickled plum broth) ★ Yomogi mochi (mugwort rice cake) (Drinks) ★ Barley shochu with soda and sudachi 【Total Bill】★ Approximately JPY 42,000 per person (credit card payment) Less

In Kanazawa's Tokiwacho, amidst the gentle rain, the warm hospitality of being offered an umbrella at the entrance instantly eases the tension typical of high-end dining. However, the true surprise awaits beyond that.The opening dish, "Noto Shiitake Mushroom Aromatic Sauté," refreshes the senses with its fragrant aroma, allowing me to surrender to the softness of the accompanying "Shirozake" (white sake). What follows is an experience that showcases the clarity of ingredients, distinct from Kanto-style Japanese cuisine, as if savoring the "transparent essence" floating in a pristine world.The star of the show is the Bessho-produced "Shiroko Takenoko" (white bamboo shoots). Its pure sweetness, freshly unearthed from the soil, is a true treasure that can only be found in this place.The bowl of "Okose" (a type of fish) and spring cabbage knocked me off my feet with its fluffy texture. It was the most delicious Okose I have ever had, perfectly complemented by the lightness of the spring cabbage. This unique combination was an unexpected delight.Additionally, the firefly squid served in various preparations—boiled, grilled, and marinated—along with mountain vegetables that seem to have frozen time at their peak, create a harmonious wave of flavors, embodying the bitterness of spring. This seasonal menu, featuring my favorite ingredients, radiates nothing but "love."After relishing the serene aftertaste of the dashi (broth), I indulged in the restaurant's signature "Five Uses of Rice". This included plain rice, new onion rice, a tempura bowl with young sweetfish, and ume (plum) chazuke (rice with tea). Finally, I couldn't resist pleading for the "Himi Beef Shigure-ni with Egg Yolk Rice" after seeing others enjoy it.From the transparent deliciousness to the overwhelmingly rich umami, this playful catharsis encapsulates the essence of the Kisanuki experience, contrasting "stillness" and "movement."The price of JPY 45,000 is a fair exchange for the blessings of spring in Hokuriku and the chain of generosity exchanged there. With this transparent aftertaste as my sustenance, I resolve to keep living each day while looking at pictures of rice... that was the kind of rice experience I had.**Today's Recommended Dish** Bessho Grilled Bamboo Shoot (Shiroko Takenoko) & Okose with Spring Cabbage Soup **Dishes Enjoyed** Noto Shiitake Mushroom Aromatic Sauté / Shirozake / Fried Mountain Vegetables / Steamed Sushi with Himi's Nodoguro (blackthroat seaperch) / Okose and Spring Cabbage Soup / Sashimi / Anko (anglerfish) liver and flesh / Anko Tempura / New Onion and Snap Peas / Bessho Grilled Bamboo Shoot / Boiled Firefly Squid / Grilled Asparagus / Grilled Firefly Squid / Simmered Vegetables / Cherry Salmon with Chikusa Roll / Wild Boar Miso Soup / Marinated Firefly Squid / Pickles / Five Uses of Rice (plain rice, new onion, Himi Beef Shigure-ni with Egg Yolk, young sweetfish tempura bowl, ume chazuke) Less

〜10.季節のスペシャリテ

本日の数時間前に採れたばかりの蛍烏賊
まだ元気にグニョグニョ蠢いてて
竹ザルの上にいっぱいで目がキラリ

1匹ずつ大将とお弟子さんたちが
目ん玉をピンセットで繰り抜いて
グツグツのお鍋に浸す下準備です。

❶新湊の蛍烏賊の湯煎
・菜の花の辛子あえ

❷蒸し蛍烏賊

湯煎の方はしっぽりでプリンと弾力感が
揺れる食感で実に悩ましいほど蛍烏賊の
甘味珍味がストレートに口内に飛散する

生きたままの新鮮な蛍烏賊を湯煎
蛍烏賊は軟骨も一緒に火入れして
柔らかくて身と一緒に咀嚼出来る
プルンと揺れる蛍烏賊の身を齧る
噛んだ途端にプヨンと唸り乍らも
身がモッチリと弾け乍ら歯を招き
身の甘味が衝撃的に突き抜けつつ
プチュンと蛍烏賊のエキスが弾け
口内に絶妙な旨旨の甘味が発散し
食感も甘味も頗る天然の味わいが
あっという間に広がり陶酔に浸る

一方、蒸した蛍烏賊は湯煎のものよりも
やや肉感の迫力が有り噛んだ瞬間に走る
衝撃的な弾力感がとても官能的に弾んで
プヨプヨ感が止まらずにてずっと此の儘
食感とじゃれ合いたい衝動に駆られ乍ら
vividな食感と中からプチュンと弾ける
蛍烏賊の甘いエキスを堪能させて頂いて
舌が喜びに沸いておりました。
チョット信じ難い程の食感と甘味が轟き
一口を動かすごとに感動に揺れるお味を
体験出来て春料理の素晴らしさに感銘と
感動を頂きました。

11.焚き合わせ

◉柳ばちめ
◉雪下野菜の白菜
◉金沢春菊
◉白髪葱

春を告げるお魚として知られている柳ばちめの
ご登場に舌が浮き浮きしちまいそうになります。
このお魚様は北陸地方（主に石川・富山）等にて
春（3〜5月）に旬を迎える旬の食材との事です。

柳ばちめの身質は上品な脂が乗り白身は煮付け
塩焼きや刺身等のお料理で絶品と言われており
輪島などの港で水揚げされるものは「春告げ魚」
として親しまれているとのお話でした。

柳ばちめは揚げ出しの様なニュアンスで調理を
纏めておられお出汁が穏やかに柳ばちめの味を
親しみやすいものに深めると共に咀嚼を進めて
膨よかな白身の身質が歯を抱き込んで来ており
誠に艶やかな味わいに舌が喜びを隠せずに居る。
金沢春菊がシャリッと繊維質が元気よく伸びて
颯爽として小気味良い咀嚼感とほろ苦さを伴い
柳ばちめの甘味に寄り添ってくれて妙味同士の
共演が見事にハーモナイズしつつお出汁からの
うま味で舌を労わる美味しさが募ります。

10.お食事

[一膳目]能登ひかりの土鍋ご飯

能登ひかりで炊かれた土鍋のご飯は
珠洲で採れる新米にて大粒で粘りと
優しい甘みを含んでいるお米です。

尚、白ご飯のお供としてのご用意は

◉白味噌仕立て（猪・金沢芹・加賀蓮根）
◉鰆のかぶら鮨
◉氷見牛の時雨煮

さて、白ご飯を先ずはお口の中に含んで
ホクホクの能登ひかりの米粒を咀嚼して
ご飯の味を楽しませて頂きますと流石に
粒感もしっかり歯に絡んで食べ応え有り
そしてジワァンと白米様が溶ける感じで
ほっこりと柔らかく歯と絡み合いつつも
舌に着地して甘い香味を穏やかに奏でて
気品溢れる美味しさに唸っちゃいますね。

更には白米様へ少し氷見牛の時雨をお口に
含みつつ純白でピカピカの白ご飯と一緒に
頂いてみます。
んん、唸りたくなる極上の時雨煮と熱々の
白ご飯の甘味が時雨煮と同調して実に美味！

絶妙なる時雨煮のストレートな旨みに加え
トロ〜ンと溶けちゃう感じの白ご飯を頂き
甘美な味わいが浮き上がって来ちゃいます。
時雨煮が完璧に同調しつつ白ご飯と同化し
極上の味わいに昇華して舌が翻弄されます。
なので残りは一気に時雨煮をお口の中へと
頬張ってガツガツと喰らい付いて仕舞って
大変印象的な美味さが後を引くご飯を頂き
無茶喜んでしまいました。

[三膳目]

●七尾の稚鮎の天ぷら
●白ご飯
●特製甘だれ

これまたこの時期に早くも稚鮎を頂けるとは
嬉しくなりますね。
春先の稚鮎は旬の時期とは言え最盛期はもう
少し後ですが七尾の港では旬を迎えてる模様。
その七尾からの活き活きとした稚鮎にて骨も
感じられない程柔らかく天ぷら鍋の中で良く
身質が蒸されて火が通っている故か小骨等は
一切感じられず稚鮎の身と一緒に溶けている
感じの肌触りなのです。
そして稚鮎の天ぷらはほんのり味付けされた
甘だれと稚鮎のほろ苦さと香味が良く交わり
個性的な妙味を発揮して舌を感動させて頂く。

[四膳目]

●梅だし茶漬け
●揉み海苔
●本山葵

〆のご飯は梅の香り漂うお茶漬けで
お口をサッパリと綺麗に流して頂き
食後の満足感に嬉しく浸れる一時を
ご用意頂きます。
サラサラッとお茶漬けを啜りますと
ほんのり梅のお出汁が酸味を舌へと
染めて実に美しい味わいが口内にも
留まるのです。

12.甘味

◉能登ひかりっこの苺大福
◉インゲン
◉お抹茶 魯山人の器で

#石川の和食
#石川グルメ
#金沢グルメ
#木佐貫
#木佐貫亘生

■訪問日:2026.3.18（水）17時〜19時半

■お料理 お任せ¥35,200税込
日本酒含むお会計¥43,050税込 Less