Installation Table ENSO L'asymetrie du calme (Installation Table ENSO L'asymetrie du calme) Kanazawa

Located a 12 to 15-minute walk from Nomachi Station, Installation Table ENSO L'asymetrie du calme is a French restaurant that offers a creative dining experience using abundant local ingredients from the Hokuriku region. It has been recognized as one of the top 100 French restaurants in the West from 2021 to 2025 and has also been awarded the Tabelog Bronze from 2023 to 2026.The interior combines the charm of a traditional Japanese house with a modern atmosphere, featuring an open kitchen where diners can enjoy the lively cooking process. Instead of a traditional menu, the restaurant presents photos of the ingredients, sparking the imagination about the dishes to come.Here are the dishes we enjoyed:-----------------------------◾️ Pumpkin We started the course with a finger food made from Kanazawa pumpkin. The pumpkin tuile wrapped around pork rillettes adds depth with its spices, while the rich pumpkin puree combined with truffle and cheese was delightful. Both dishes showcased a wonderful balance of flavors.◾️ Peanuts This dish featured a fragrant smoked flavor, with a layer of shiitake meat miso, peanuts, and egg yolk powder on top of a monaka shell, alongside a smooth peanut paste enhanced with a hint of green. It was a true celebration of peanut flavor and texture.◾️ Watermelon A chilled soup combining watermelon, cucumber, and shiso, topped with tomato jelly and garnished with refreshing summer flavors. The cold texture and natural sweetness of the watermelon, along with the essence of gazpacho, made it a perfect summer dish.◾️ Okra This dish featured flower okra stuffed with crab cake, served in an interestingly shaped dish. It was accompanied by edamame at the bottom and ratatouille on top, with a cheese-based broth that highlighted the sweetness of the ratatouille and the umami of the crab.◾️ Whelk A seafood dish featuring whelk from Nanao City, combined with arugula and a shellfish sauce. The creamy flavor and crunchy texture of the whelk, along with the sweetness that unfolds with each bite, were complemented by the crispness of kale.◾️ White Shrimp This dish showcased white shrimp, layered with new onions in a blancmange, sablé, and caviar. The smooth sauce made from shellfish broth and cream, along with the refreshing acidity of lemon, created a harmonious blend of flavors from the rich white shrimp, sweet new onions, and salty caviar.◾️ Masu Trout The main dish featured roasted masu trout served with a sauce made from chicken broth and fermented black rice, topped with sour cream, and garnished with a seasonal fruit. The flavor of the sake yeast was surprisingly pronounced, combining the mellow umami of sake with the rich fat of the trout, creating an exquisite dish.A separate plate featured a fennel mousse topped with trout roe, adding a distinctly Japanese element to the meal, allowing us to fully enjoy the trout's deliciousness.◾️ Maitake This dish highlighted the maitake mushrooms, beautifully seared like a steak, with finely chopped Noto beef hidden within, accompanied by sautéed califlower. The sauce bursting with beef flavor and the fermented vegetable mousse created a rich taste reminiscent of beef stew, while the maitake's unique texture and umami were exceptional.◾️ Sea Bass The sea bass was perfectly cooked to retain its umami, with a texture that was firm yet tender. The acidic sauce made from fish broth, capers, and vermouth, along with fragrant garlic oil, enhanced the sea bass's deliciousness. The side dish of shrimp paste sandwiched with yam was reminiscent of seafood dim sum, providing a satisfying experience.◾️ Guinea Fowl The main course featured roasted guinea fowl breast served with a sauce made from chicken broth and fermented black rice. The thickly cut guinea fowl was tender and flavorful, breaking apart easily in the mouth.Accompanied by a side of stuffed Manjanji peppers and sautéed garlic chives, the pairing with the rich chicken was excellent. The finger food topped with crispy chicken skin, liver mousse, and potato paste was a delightful snack that paired well with drinks and bread.◾️ Honey For dessert, we enjoyed a performance where honey from the Cornelian cherry blossom was cut right in front of us. The incredibly rich honey paired beautifully with light cream cheese mousse and the tartness of blueberries, creating an exquisite treat.◾️ Mignardises The course concluded with stylish and beautiful tea sweets served alongside cold Japanese black tea.-----------------------------The restaurant accepts online reservations and is surprisingly easy to book, so be sure to visit!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*General Links https://lit.link/syngourmet Less

I approached this Michelin-listed restaurant with a sense of anticipation, and I was pleasantly surprised by the delightful experience from start to finish.This was my first visit, and I made the reservation just the day before, which felt quite last-minute.Additionally, I was aware that my companion was not fond of raw seafood, and knowing that this restaurant specializes in seafood, I honestly thought, "I might have made a rather difficult request."Despite this, the staff were incredibly accommodating, and I truly appreciated their kindness.Since I was driving, I opted for a non-alcoholic pairing with seven drinks, while my companion chose the alcoholic pairing with five drinks.What stood out to me was the non-alcoholic pairing.Until now, I had viewed non-alcoholic drinks as merely a substitute for days when I couldn't drink, but here, they were presented as a genuine enjoyment in their own right.Each dish brought different aromas, acidity, and aftertastes, and for the first time in my life, I thought, "Maybe it was a good thing I was driving today."The meal included around 15 dishes, including dessert.Every dish was delicious, with unique presentations that kept me excited about what would come next.My personal favorite was the dish featuring trout and salmon roe.While the roe was undoubtedly delicious, the overall balance of flavors was to my liking, and if asked to choose one dish to eat again, I would have unhesitatingly picked this one.Moreover, the portions were more substantial than I had expected.By the end of the meal, I was literally full, so I recommend that future guests arrive with a good appetite. Half-hearted snacks are the enemy.To top it off, I received a little gift at the end, which left a lovely aftertaste even after the meal.Above all, I am sincerely grateful for the attentive service despite it being my first visit, the last-minute reservation, and my companion's dietary restrictions.The food itself was outstanding, but it was the thoughtful service that made me want to return.By the way, I absolutely love raw seafood.Since I had more than enough enjoyment tailored to my companion this time, I look forward to returning without hesitation to indulge in the ocean's bounty myself.It was a great meal! Less

I visited for lunch on a weekday. I had a somewhat complicated inquiry about using points when making the reservation, but I felt the professionalism in their customer service from the very first phone call.The food was, of course, exceptional, and I was excited to see the day's menu presented with illustrations. The course, accompanied by explanations about the background and ingredients of each dish, left me amazed at how such combinations could be conceived. I found myself wanting to take notes on each plate. It was a wonderful experience filled with delightful surprises in every bite. Although it’s not a place I can visit often, I definitely want to try the dinner course next time. Less

Visited in June 2026.The stylish interior, converted from a former sewing school, is particularly appealing to women.Unlike typical restaurants, there are no menus listing the names of dishes or ingredients.Instead, it starts with an interesting concept where you imagine the dishes based on illustrations.The meals feature a variety of ingredients from the Hokuriku region, and you can tell a lot of effort has gone into their preparation.The combinations of ingredients are intriguing, and there are flavors I've never experienced before, making it enjoyable from start to finish.I definitely want to visit this restaurant again. Less

Lunch Course Déjeuner 20,000 (JPY 24,200)The menu features illustrations.I thought I wouldn't be able to finish so much food, but the small portions were a lifesaver.I love trying a little bit of everything, so I was thrilled.The presentation was stunning and exactly to my taste.Each dish used an incredible variety of ingredients that I couldn't even remember...Many ingredients were sourced from Ishikawa.Soft-shelled turtleBeetroot and soft blood sausageSoupHot, smooth croquetteNoto's shiitake mushroomsRich miso flavor with wild vegetablesSprinkled with airy dried egg powderContrasting crispy brioche with the fluffy toppingYoung sweetfishSlightly larger than niboshi, young sweetfishSprouted peanuts, sea grapes, Brussels sprouts, etc.Cheese foamBivalve shellfishNanao's arugula sauce, vegetables from NotoTopped with salty kale frittersSweet shrimpPlump sweet shrimp, fluffy bramandé, and crispy almond pastry served coldToyama's katsuoSweetness of beetroot and the rich texture of katsuo, mild milk pudding, and celeryAsparagusMorel stuffed with beef, fava bean puree, and smoked foamDue to feeling unwell and lack of sleep, I requested smaller portions from this point on.Tartare of minke whale caught in NotoHerb bouquet galetteFirefly squidJerusalem artichoke, smoked firefly squid, wild boar, and squid ink gel sheet!ZucchiniShrimp stuffed in zucchini flowersGreen pea puree, snap peas, and wild asparagusPan-fried soiburiRich and delicious soy broth with white wine sauceShrimp paste wrapped in lotus root with wasabi greensSalty, super chewy pita breadHōrō chickenVery moistFermented black rice sauce, chili and clam pureeHigh-sugar lily root from Hokkaido with lemon sauceChewy walnut breadThe cutlery here is always interesting, but what is this hefty piece?!BuntanCitrus puree, meringue, doburoku mousseMarinated strawberriesCheese mousse, lemon meringue, and honey guimauve for a chewy and crunchy contrastSmooth basil ice creamCoffee, herbal tea, and cold Japanese black teaWith Japanese black teaLemon amber candy, rocher, and tarte tatinKoji fermented water (citrus) JPY 880A refreshing citrus aftertaste with the aroma of sweet sake.F1625 Inotachi JPY 4,400I hesitated with only 2 hours of sleep, but since it’s from Fukumitsuya, I went for it (by the way, my doctor advised me against alcohol).It seems to be celebrating Fukumitsuya's 400th anniversary.Very easy to drink.Aroma Smoked JPY 1,100KyotoIncredibly smoky aroma that is irresistible.It’s like opening a smoking device—such a strong scent.I thought it was strange, but it turned out to be Marushichi, not Maruhachi from Kanazawa.Kokuryu ESHIKOTO Umeshu 25 Sato Taku JPY 3,300As expected from the neighboring prefecture, they had it.I had to cancel my reservation at Juhachi during Golden Week due to feeling unwell, so...Mixed with soda.As expected from the aged version, it has a rich and deep flavor.I got really drunk!!!Marishi JPY 1,540Rare green tea from ShizuokaRefreshing and easy to drink.The interior has a calm dark brown wood finish.Open counter kitchen.I was reminded of my time in France during a leisurely 2.5-hour lunch (over there, the portions were so huge that the mini wagon was torture).I usually only rate up to 4 on my first visit, but this was so good that I’ll give it a 4.3. Less