Komatsu Yasuke (小松 弥助) Kanazawa

On this day, I had planned to return to Tokyo for sushi, but due to the prolonged hospitalization of the head chef, I decided to extend my stay and made a reservation for a counter seat at 3 PM on Saturday.Rather than a high-end sushi restaurant or a long-established one, it felt more like a cozy sushi shop.I was shown to a corner seat.At the table, a child was surprisingly watching TV on a computer with headphones on.I wondered if the current head chef had been recruited from somewhere else, but he didn’t come out to greet us.There were three staff members who appeared to be younger than 30, working together. I couldn’t tell if they were second or third in command.However, they did call my name, which is something you wouldn’t expect in Tokyo unless you were a regular, and even then, it’s rare.I chose the original Yasuke Japanese sake, which came in a small bottle.At first, they mentioned that I could have some appetizers, and when I inquired about the options, they offered abalone, which is always available from Katsuura in Tokyo, and sashimi, which I had just eaten the day before.I requested only the nigiri course. The first piece was tuna, and I thought the rice temperature would gradually drop, but everything else was warm, including the eel cucumber roll, which was piping hot.The rice had a slight saltiness and a mild vinegar flavor, which is why soy sauce was provided. This explains why there were children present.They mentioned that they wouldn’t change the rice even in summer. Unfortunately, I didn’t like the rice here; I prefer it with more edge.I had to rely on the tuna since it was summer, but the tuna was excellent. Given the price, I suppose it’s understandable.Compared to Yamachi, Yamako, Ishikura, and Hinaga, it was indeed lighter.I had been eating natural eel at a Japanese restaurant until recently, so the grilled eel’s aroma was completely lost due to the heat of the rice. The eel was overcooked.I usually order pickled water eggplants from Shiga or Kyoto, but here in Osaka, it was from Senshu, and I had come all the way to Kanazawa (>_ Less

Enticed by the saying "Jiro in the East, Yasuke in the West," I visited this restaurant for the first time through a friend's recommendation.At the counter at 1 PM, the quality of the fish was exceptional, but what struck me even more was the delightful texture of the sushi rice, which I experienced for the first time.Although the selection wasn't extensive, the prompt service kept me satisfied even with my short attention span.However, I had to order extra to try the negitoro, anago, and shinko, as they weren't included in the initial offerings.The prices are typical for a renowned restaurant in the region, about half of what you'd find in Tokyo.Indeed, sushi is best enjoyed in the countryside. Less

I finally had the chance to visit the legendary sushi restaurant "Komatsu Yasuke" in Kanazawa, which I had longed to experience.From the moment I stepped through the noren (curtain), a wonderful time began. Not only during my visit, but also during the explanation of the ingredients, they addressed me by name. I was a bit nervous on my first visit, but thanks to their warm hospitality, I quickly relaxed and enjoyed my meal in the most comfortable atmosphere.Of course, the sushi and dishes were beyond my imagination in terms of deliciousness.Here are some standout items that left a lasting impression:- Sweet Shrimp Sashimi: This was part of the sashimi platter served at the beginning of the course. The beautifully presented large sweet shrimp burst with rich sweetness and umami, delivering an exquisite taste right from the start.- Fresh Squid: This piece, which is a signature of the restaurant, was handed directly to me by the chef. The thick body was sliced into three pieces and finely shredded into thin strands, melting in my mouth the moment I took a bite, perfectly blending with the rice. The subtle flavor of sesame as a secret ingredient was exquisite, making it a completely different experience from any squid sushi I had eaten before.- Extra Anago (Sea Eel): I was so impressed by the deliciousness of the course that I ordered this towards the end. Unlike the typical sweet sauce, this anago was finished with salt and yuzu, resulting in an incredibly fluffy and tender texture that vanished in my mouth, leaving me in awe of its fleeting beauty and taste.The amazing flavors go without saying, but what truly touched my heart was the chef's character and the genuine hospitality shown to each guest. This was undoubtedly the most moving sushi experience of my life. I am determined to return whenever I visit Kanazawa again. Thank you for the wonderful time! Less

Delicious seasonal fish prepared with great care!A cozy atmosphere where you can enjoy your meal without any pressure!━━━━━━━━━━━━━━━• Access: About a 3-minute walk from Kanazawa Station. You can also access it from the entrance of Kanazawa Chaya, but there is a back entrance from the wider street. You can find the entrance on Google Maps.• Visit Time: Sunday at 12:50• Wait: Reservation visit (1:00 PM slot)※• Ordering Method: See below※※━━━━━━━━━━━━━━━※ Reservations start by phone on the first business day, three months in advance.I called at 11:00, but the line was busy and I couldn't get through.After several attempts, I dialed back about 150 times,continuing for about 40 minutes until I was able to secure a reservation for my desired time.After the call connected, there was a voice prompt, and then I was connected to the restaurant.A week before the reservation date, I received a confirmation call from the restaurant, which was reassuring!※※ Once seated, they ask if you would like to order appetizers in addition to the sushi.Of course, we ordered some appetizers this time!Items served (in order of presentation):• Marinated Tuna• Steamed Abalone (appetizer)• Red Squid• Sashimi (appetizer) - Horse Mackerel, Tuna, Shima Ebi, Clam, Flounder• Seared Tuna Belly• Sweet Shrimp• White Sea Bream• Water Eggplant (palate cleanser)• Simmered Clam• Tuna with Grated Yam and Sea Urchin (single dish)• Grilled Eel with Cucumber• Clam Miso Soup (small bowl)Additional:• KohadaDrinks:• Asahi SUPER DRY• Kaga TobiHighlights from the menu:• Marinated TunaThe first piece of sushi served.It breaks apart nicely in your mouth, and despite being marinated, you can feel its sweetness, which pairs perfectly with the rice!• Red SquidFinely chopped red squid, finished with a sprinkle of salt!The texture and sweetness of the red squid harmonize beautifully with the salt, creating a delightful experience in your mouth!• Sweet ShrimpThe plump texture exceeded my expectations, and I enjoyed the elasticity and sweetness with every bite!It pairs exceptionally well with the rice!The total time spent was an hour and a half.The pace of service was pleasant, and above all, the cozy atmosphere allowed me to enjoy my meal without any tension, which I found to be the best aspect!Additionally, the attention to detail was remarkable, making for a very enjoyable dining experience!The total bill for two was approximately JPY 52,000.It was a great meal!Visit Date: 4.28 Less

【Order】CourseAdditions: Marinated Fish, Negitoro, AnagoJPY 17,500 per person【Taste Impressions】Everything was incredibly delicious. You can really feel the skill that brings out the maximum flavor of the fish. Some were so delicious that I couldn't even describe them. The fish was large, and the rice was small—just like what I saw in Shota's Sushi!○ Marinated FishVery easy to eat. I have no idea what kind of hidden knife techniques were used, but the umami of the fish melted in my mouth and spread throughout. This piece was different from the delicious tuna I usually have at Yamazaki, showcasing a level of craftsmanship.○ Akai Ika (Red Squid)It had a sticky sweetness. The squid at my regular sushi place is incredibly delicious due to nearly 140 knife cuts, but this was different. The knife work was exquisite, balancing umami and tenderness, allowing the squid's flavor and the fragrant sesame to fill my mouth. Even those who dislike squid would enjoy this.○ Sweet ShrimpAn astonishingly rich sweetness. It was truly delicious.○ Unagi-Kyu (Grilled Eel with Cucumber)The eel was thick and crispy, exploding with flavor in every bite, complemented by the cucumber, seaweed, and rice. This was exceptionally delicious. It wasn't the usual strong sauce flavor; you could really taste the sweetness of the eel. This was the best Unagi-Kyu I've ever had. I can see people returning just for this dish. Was it the cooking technique? The choice of ingredients? The seasoning? I can't tell what sets it apart from other places.○ Negitoro (Minced Tuna with Green Onion)This is another must-try dish alongside the Unagi-Kyu. It's the only thing that really stuck in my memory.○ Water EggplantThis might be a hit or miss for some. It was tasty, but I might not be a huge fan. You can really feel the quality of the vegetables. Good vegetables have a way of being delicious even if you don't particularly like them.【Service】There was nothing unpleasant about the service; it was very comfortable. The service expected at a sushi restaurant was perfect. I saw some negative reviews complaining about the air conditioning temperature or price discrepancies with additional menu items, but it seems they wouldn't accommodate those requests. I mentioned my food dislikes, but they still served it. However, they quickly recovered, which actually contributed to a higher rating. Also, the overall clientele was great; it felt like local dignitaries were drinking from the afternoon. It was quite lively, with families around, but the atmosphere was refined, unlike the usual bar noise.【Overall Evaluation】It was extremely delicious. I want to limit my visits to about once every six months due to budget constraints, but since reservations can only be made three months in advance, I’m already set to return in three months. I didn't drink alcohol, but considering how much I ate for under JPY 20,000, I don't think it's that expensive. The travel costs are high, though.The temperature and firmness of the rice, the freshness of the fish, and the craftsmanship were all the best I've ever experienced. It was a great meal. Thank you very much! U・x・U Less

I added anago (conger eel) and negitoro (minced tuna with green onion) to the course for about JPY 17,000.I visited to celebrate my partner's birthday. Japanese fish is truly delicious, and this sushi restaurant brings out its best. I could feel the chef's respect for the ingredients.The service was on par with the price, but it didn’t match the quality of the meal.I was extremely satisfied with the temperature and firmness of the rice, the freshness of the fish, and the knife skills. Every aspect maximized the umami of the fish. It’s different from the decorative knife work done just by imitation.The marinated fish was exceptional, preserving the sweetness and umami of the fish while showcasing the chef's skill. It left me excited for the upcoming courses.The remaining nigiri came as a set of five. I’m not fond of squid, so my partner enjoyed that. They do ask about any disliked ingredients at the beginning of the course, but I stuck with my preferences.My partner seemed to like the squid the most among the five. That’s great to hear.I personally enjoyed the shellfish, which was delicious and flavorful with each bite, reflecting careful preparation.Next was the water eggplant. I think this is a polarizing dish. I love eggplant and have no issue biting into vegetables whole, so I found it delicious. They chose good vegetables; it was tasty. It’s challenging to serve eggplant without cooking it while avoiding any bitterness.Then came the sushi topped with sea urchin (I forgot the name). It was a complete dish. The rice, sea urchin, wasabi, and tororo (grated yam) worked beautifully together. The richness of the sea urchin was preserved, while the tororo elegantly balanced any bitterness.Next was the unakyu maki (eel and cucumber roll). The cooking of the eel was superb, and the aroma was delightful.This concluded the course.As for the anago, I wondered if I had been eating the wrong kind of anago before or if this was something entirely different. It was a completely new sensation. It was fluffy without any dry parts, and there was no need to mask it with seasoning. You could feel the effort put into making the ingredients shine.I made a reservation for September before leaving. Being born in Japan and enjoying Japanese ingredients, it would be a shame to leave this world without visiting this place. It was a wonderful experience. Thank you very much. Less

I was fortunate enough to visit again.This sushi restaurant makes you want to come back time and time again.The course starting with steamed abalone was exquisite as always.The large sweet shrimp I had for the first time was truly exceptional! I wondered if the sweet shrimp I had eaten before were fake, as this one was so sweet, rich, and packed with umami that it got better the more I chewed.I enjoyed a variety of dishes including tuna, clam, simmered eel, red squid, eel, sea urchin, and horse mackerel, and I almost had two rounds! Since I rarely get to come here, I had such a great time that I didn't want to leave.The chefs were friendly and made sure not to make us feel nervous, and the atmosphere was fantastic.I definitely want to visit again! Less

I visited Komatsu Yasuke again!!The first dish that comes out, the marinated tuna, is truly delicious.I love it when it’s topped with this liver!I also ordered abalone and sashimi as extras.The abalone is so tender and absolutely delicious!I can’t say enough about how good it is! Haha.In summer, it’s all about the water eggplant!!I’m not a fan of eggplant, but I can eat this one! Haha.Even though I usually have a small appetite, I finished everything and even ordered extra anago (conger eel)!!I’m already looking forward to my next visit in three months. Less

Located right next to Kanazawa Station, this sushi restaurant is not only a gem of Kanazawa but also a representative of sushi in Japan.Even when the head chef is absent, the team keeps the restaurant lively and engaging.Start with marinated dishes, enjoy some appetizers, and savor the nigiri featuring fresh ingredients from various regions.The fluffy negitoro (minced tuna with green onion) and crispy unagi kyuu (grilled eel with cucumber) are so delicious that you'll want to order more.This is a place that truly carries on the legacy of a renowned establishment! Less

Kanazawa Cuisine ② May 29, 2026 (Fri) 11:00 AM Tabelog 4.28 2026 BRONZE 2025 Top 100 Restaurants Today's lunch is here! It's my first visit in two months. When it comes to "Komatsu Yasuke," the famous chef Morita was selected as a "Modern Master Craftsman" by the Ministry of Health, Labor and Welfare, but it seems he effectively retired over two years ago as he hasn't been in the kitchen since. By the way, I heard that Chef Morita is doing well. This time, I visited at 11:00 AM for the first seating, and Chef Tonne was in the kitchen. Chef Tonne is the head chef of "Nobu Sushi" located in Nanao City. I ordered the omakase course starting with appetizers. < Appetizers > 1. Marinated Tuna Topped with sea cucumber intestines and berry. 2. Steamed Abalone 3. Assorted Sashimi (5 types) - Hon-Ara (Red Sea Bream) from Noto - Baigai (Whelk) with salt and sudachi - Gas Shrimp - Marinated Tuna with sea cucumber intestines - Horse Mackerel with ginger soy sauce < Nigiri > 4. Akaiika (Red Squid) With sesame between the rice and topping, seasoned with salt. 5. Aburi Toro (Seared Fatty Tuna) 6. Sweet Shrimp 7. Iwamozuku Vinegar 8. Shiro-Ama-Dai (White Sweet Sea Bream) Lightly seared, served with salt and sudachi. 9. Simmered Clam With a dipping sauce. 10. Hakusan Tuna, sea urchin, and yam, named after the mountain Hakusan. 11. Unakyu Hand Roll 12. Grilled Sweet Sea Bream Soup 13. Tori-Gai (Chicken Clam) from Noto (additional) With a dipping sauce and sudachi. 14. Kohada (Gizzard Shad) (additional) Topped with chopped gari (pickled ginger). 15. Anago (Conger Eel) (additional) With salt and yuzu peel. 16. Negitoro Hand Roll (additional) The meal progressed smoothly and efficiently, finishing in under an hour. (laughs) Once again, everything from start to finish was delicious. Less

This renowned restaurant is often referred to as the "Komatsu Yasuke of the West." Although the legendary chef Morita was not present, I still enjoyed a delicious meal! First of all, the lively atmosphere of the restaurant is great. The service is also attentive. It's more casual than I expected. There isn't the stiff atmosphere often found in high-end sushi restaurants. The nigiri features perfectly seasoned white vinegar rice, which is small, while the fresh toppings are generous and satisfying. They are lightly pressed. I wish I could have tasted the chef's nigiri during his prime; I imagine it would have been even more delicious. It was a delightful experience. 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." I look forward to your continued support! Less

A few weeks ago, I called and was told they were fully booked, but two days ago, I called again on a whim and was lucky to find one counter seat available from 11 AM. When I arrived on time, both the counter and tables were fully occupied. I was asked whether I wanted a sushi-only course or one with appetizers, and seeing the impressive abalone from across the counter, I decided to add the simmered abalone. The appetizer option seemed to come with an additional five types of sashimi. Counter guests received their sushi one piece at a time, while table guests were served on a shared platter. Each piece was beautifully prepared and delicious, but the unagi and cucumber hand roll left a strong impression on me, perhaps because I initially thought it was unconventional. This meal should have cost around JPY 15,000, but when asked if I wanted to add anything, I ended up ordering anago, negitoro hand roll, and purple sea urchin, bringing the total to over JPY 25,000. While the price is high, it truly is a renowned restaurant worth every yen. By the way, I heard they serve three rounds a day. Less

It seems that the generational transition of the chefs is not going well, which was quite disappointing.Overall, there was an abundance of tuna, and unfortunately, it wasn't tasty. I also requested some appetizers, but surprisingly, the first thing that arrived before the drinks was a piece of marinated tuna sushi. Honestly, it felt a bit off.It seems like they prioritize those who don't order appetizers, as the dishes for those who did were left unattended for a long time. Although I opted for the omakase course, there were hardly any local ingredients, and the total cost exceeded JPY 63,000 for what was presented, making it a terrible value.I've visited various places during my travels, but this sushi restaurant had the maximum gap between expectations and reality. I won't be returning. Less

I feel that sushi in Kanazawa is somewhat different from the Edo-style preparation. It’s a culture that appreciates the thickness and moisture of Hokuriku fish, along with the gentle touch of the vinegared rice. As expected from Komatsu Yasuke, the atmosphere in the restaurant is not tense like that of a famous establishment; instead, it has a warm and soft ambiance that surprisingly relaxes you. I believe this comfort is part of the restaurant's charm. What left a strong impression on me was the red tuna. It’s not flashy with fat, but rather competes with the natural aroma and umami of the red meat, making you realize that "sushi is ultimately about the red meat" with each bite. Additionally, the grilled eel rolled into a sushi was truly delightful. The aroma and flavor of the seaweed, along with the temperature, were perfectly calculated, making it stand out brilliantly within the course. The Japanese sake was Kagatobi, which complemented the sushi beautifully. It doesn’t overpower the dish and allows the lingering taste of the fish to shine through. It was a night that reaffirmed the simple truth that Hokuriku sushi pairs best with Hokuriku sake. Less

I had lunch at Komatsu Yasuke. The atmosphere was calm, with two chefs preparing sushi and one person handling the presentation of dishes. The course progressed smoothly and efficiently. On this day, we enjoyed red marinated fish, akagai (red clam), seared fatty tuna, and sweet shrimp. Next came water eggplant, slightly seared sweet sea bream, simmered clams, tuna with mountain yam, eel with cucumber, and a clear soup with squid tentacle dumplings. Each piece of sushi was of high quality, truly impressive. What stood out the most was the seared fatty tuna that came out midway through the meal. The natural umami of the tuna combined with the sweetness of the fat brought out by the searing created a perfect harmony of flavors in my mouth. The moist umami of the red marinated fish, the rich sweetness of the sweet shrimp, and the refined seasoning of the simmered clams were all delicious, resulting in a highly satisfying experience overall. However, I did feel that the sense of "eating in Kanazawa" was slightly lacking, which is something special about dining while traveling. While there were explanations of the ingredients, a bit more background on their origins could have deepened the experience of enjoying sushi in Hokuriku and Kanazawa. That said, every piece of sushi was delicious, and I felt the stability of a renowned establishment. Even if you visit with high expectations for the name Komatsu Yasuke, I believe you will leave fully satisfied. Less

The renowned restaurant "Komatsu Yasuke" in Kanazawa is led by Chef Kazuo Morita.*Reservations are accepted by phone.He turned 95 years old on March 24, 2026.Born on March 24, 1931, into a family running a sushi shop in Kobe, he entered the sushi world at the age of 15. He trained in Ginza from the age of 19 and honed his skills at "Komehachi" in Komatsu, Ishikawa, in 1958. He opened "Komatsu Yasuke" at the age of 36.He is famously referred to as "the Jiro of the East, and Yasuke of the West."Today, I visited for a lunch meeting at 1 PM.*Menu*- Marinated Tuna- Red Squid- Seared Fatty Tuna- Sweet Shrimp- Seared Sweet Sea Bream- Water Eggplant- Mini Rice Bowl with Sea Urchin and Tuna- Simmered Clams- Grilled Eel with Cucumber- Bamboo Shoot Soup- Dried Gourd Roll (additional)~A few thoughts~The standout dishes were the sweet shrimp, water eggplant, and grilled eel with cucumber. The wasabi was on the sweeter side, and there were creative touches like searing the fish or adding citrus to complement the flavors.The number of sushi chefs and staff was impressive, creating a lively atmosphere. They addressed us by name, quickly noticed when drinks were running low, and efficiently replaced our oshibori (wet towels).I understand why this place has been loved by locals for so many years. Less

This legendary sushi restaurant is known as "the Jiro of the East, and Komatsu Yasuke of the West." I miraculously managed to secure a reservation.Located within the Kanazawa Chaya Bekkan ryokan right in front of Kanazawa Station, its exterior is unassuming, making it hard to find if you don’t know where to look.They offer only an Omakase course, with the option to order a la carte after the course is finished.To start, I had marinated tuna topped with sea grape and shiso sprouts. The intricate knife work was impressive, and the tender fish burst with the sweetness of the marinade and the umami of the tuna. It was an explosion of flavor…! I felt like I was hit by a wave of umami.For the next course, I chose the steamed abalone over the sashimi option. The abalone was thick yet tender, releasing its rich flavor with every bite. It was so delicious that I couldn’t help but widen my eyes in surprise.The five pieces of nigiri included red squid, seared tuna, simmered clam, sweet sea bream, and sweet shrimp. The seared tuna, which didn’t even look seared, was exceptional and left me in awe. I often claim to be a tuna connoisseur, but this was something else. The red squid and sweet shrimp were also delightful.Next was the water eggplant. Although raw, it was seasoned with salt, providing a refreshing palate cleanser.I also enjoyed a bite-sized sushi with tuna and mountain yam, topped with sea urchin, which melted in my mouth.The unagi and cucumber roll was hot and crispy, a rare and delicious combination. It was quite substantial, likely appealing to men.I finished with a clear soup made from white fish bones. The broth was rich with fish flavor, but the fish itself was a bit dry, which was a slight disappointment.I ordered a few additional items, including the famous negitoro roll, which used finely shredded green onions and was generously filled with the fatty part of the bluefin tuna. It was simply exquisite. Not only the negitoro but also the marinated, seared, and fatty tuna are must-tries. I had expected shrimp and white fish given that I was in Kanazawa, but this was honestly beyond my expectations.The nori was also high-quality and delicious, making the rolls highly recommended.I humbly wanted to express my admiration, hence the title of this review. I have never encountered a sushi restaurant in Tokyo that specializes in tuna to this extent. Less

Located within the Kaga-ya Group's "Kanazawa Chaya Bekkan" in front of Kanazawa Station, this restaurant is run by the legendary chef Kazuo Morita, a leading figure in the sushi world. They only serve three seatings a day, and currently, Chef Morita is only present for the 11 AM seating. The sushi is served directly from the chef to ensure that the ingredients are not exposed to unnecessary temperature changes or stress. Truly a delightful experience!【Price】JPY 26,000 (tax included)【Omakase Course】ⓉⓂⓂ ❶ Steamed Abalone ❷ Sea Bream / White Clam / Sardine ❸ Iwasui Seaweed Vinegar ❹ Kumamoto Water Eggplant ❺ Bamboo Shoot and Seaweed Soup ⓈⓊⓈⒽⒾ ① Marinated Red Meat ② Red Squid with Sesame Salt ③ Salt-Baked Seared Tuna ④ White Sweetfish ⑤ Horse Mackerel ⑥ Plum Shell ⑦ Sea Urchin / Tuna / Grated Yam ⑧ Simmered Clam Less

On February 1st, I called Komatsu Yasuke over 200 times. I learned that they accept reservations on the 1st of every month for dates three months in advance, so I persisted. I was incredibly lucky to finally get through and secure a reservation. With great anticipation, I visited "The Western Yokozuna, Komatsu Yasuke." Every dish was truly exceptional, but the squid was particularly outstanding. The chef's graceful movements while preparing it were a sight to behold. Though I didn’t take any photos, the last dish served was "Unagi and Cucumber," which was simply exquisite. If you visit Kanazawa, this sushi restaurant is a must-try. "Komatsu Yasuke - Absolutely amazing!" Less

During my recent trip to Kanazawa, I had lunch at Komatsu Yasuke, the star of my culinary experience. I called repeatedly for three months, and after about 300 attempts, I finally managed to make a reservation. I thought it would be impossible for a first-time visitor, so I was truly relieved to secure a spot. After all, it’s a renowned establishment known as the western Komatsu Yasuke.Unfortunately, the legendary sushi chef Kazuo Morita is no longer present due to his age, and I regret not being able to meet him.The restaurant is conveniently located near the station and is on the first floor of the Kanazawa Chaya Annex, which is also close to my hotel. I waited outside until my reservation time.As the time approached, I entered the restaurant and was seated at the counter in the back. The staff welcomed me warmly with gentle manners. The kindness shown to first-time visitors reflects the spirit of "Kokoroharamanko," a phrase displayed inside the restaurant that embodies the idea of putting your heart into everything you do.Here’s what I had for today’s sushi:● Marinated TunaI started with the marinated tuna. The rich, tender texture of the tuna was incredibly satisfying. The rice was light and airy, almost ethereal.● Steamed AbaloneI had the option to choose between sashimi or abalone, and I opted for the abalone. This steamed abalone was unlike anything I had ever experienced—so soft and paired with a clean, refined broth that was simply wonderful.● Red Squid, Salt, 3-Slice CutThis three-slice cut was impressive. It wasn’t just two slices or even five; the knife skills were remarkable, balancing flavor and tenderness perfectly. Salt is definitely the way to go with squid.● Seared Fatty Tuna● Sweet ShrimpBoth were delicious! The sweetness of the sweet shrimp was irresistible.● Water EggplantThe water eggplant was refreshing, bursting with juiciness in my mouth—a delightful dish.● White Amadai, Slightly SearedThe elusive white amadai was also excellent. The searing brought out the fat, enhancing its flavor.● ClamThe simmered clam was superb. This is what sushi is all about—rich yet deeply flavorful.● Tuna with Yam, Served in a Glass● Eel and Cucumber RollThis was surprising! The combination of hot eel and cucumber was delightful. The sushi rice with eel and cucumber created a perfect harmony that made my cheeks relax in pleasure. This dish could easily be considered the highlight of the course.● Bamboo Shoot and Seaweed SoupNext came additional sushi:● Kohada● Anago, Salt, and YuzuThis was my number one of the day. It was the best anago sushi I’ve ever had. While simmered eel is common, here they served it with salt and yuzu, which was simply fantastic! I realized this is the best way to enjoy anago. It was an eye-opening experience.I wish they were open for dinner so I could enjoy some Japanese sake with the sushi, but just experiencing the sushi here is more than enough.I could make my next reservation at the restaurant, but since I don’t visit Kanazawa frequently, I’ll have to try my luck with the phone again.I believe anyone who loves sushi should experience this place at least once. Although it’s challenging to get through on the phone, the effort is definitely worth it.It was a great meal! Less