Makinonci (マキノンチ) Kanazawa

It's been a year since my last visit to Makinonci. I came to Kanazawa for a day trip specifically to dine here. Since I visited around the same time last year, some of the dishes were the same, but they were all incredibly delicious. I hope to come back in winter for an overnight stay someday.- Akai Ika and Cheese- Kitamurasaki Uni and Carrot Mousse- Kumamoto Prefecture Horse Meat Tartare- Heitamurasaki Eggplant and Sweetfish- Nodoguro, Bread, and Lemon- Kijihata and French Fries- Corn Fritters and Island Shrimp- Himi Blue Crab Cake with Americain Sauce and Hyuganatsu Citrus Sauce- Iwashi Oyster, Abalone, Daikon Radish Sauce, and Mimolette- Shimanto River Eel, Pear, and Salad Hand-Rolled Sushi- Pigeon, Hanadori, and Black Truffle- Tsuruiya's Mugwort and Red Shiso Noodles- Dessert Less

My first visit to Makinonci in summer was a delightful experience.Located halfway up Mt. Utatsu, it’s just a little over a 10-minute taxi ride from Kanazawa Station. During my last visit at the end of last year, the chef suggested, "How about sitting at the counter next time?"Since I have an elementary school child, I had previously used a private room, but this time I decided to try the counter seating for the first time. Being able to watch the finishing touches of the dishes right in front of me heightened my anticipation from the moment I sat down.The menu is illustrated rather than written, which adds to the fun. I waited for the dishes to arrive, imagining what would come next.First up was the amuse-bouche: red squid, carrot mousse, and horse meat tartare. The combination of ingredients was intriguing from the start, raising my expectations for the upcoming course.Next came sweetfish and eggplant. Visually, it looked completely like Japanese cuisine, but upon tasting, it was distinctly Western. The contrast between the Japanese and Western styles was fascinating. The refreshing bitterness of the sweetfish filled my mouth, evoking the essence of summer.The fish was served in two styles: raw and grilled. The sweetfish was topped with ultra-thin French fries, adding a delightful crunch as an accent. Such thoughtful details made the experience truly enjoyable.The fried tiger shrimp and corn dish started with the sweetness of the shrimp, followed by the corn's sweetness spreading throughout my mouth. It was a dish that layered the natural sweetness of the ingredients beautifully.Next, we had a soft-shell crab cake and oyster spring rolls.One dish that particularly stood out in this course was the Western-style hand-rolled sushi with eel.The chef prepared it right in front of me using freshly cooked rice. This live experience is something only possible at the counter.In Kansai, hand-rolled sushi typically features eel and cucumber, but here, the chef substitutes cucumber with watermelon.According to the chef, cucumber and watermelon belong to the same gourd family, making them a good match.What an interesting concept! The robust flavor of the eel combined with the juiciness of the watermelon created a truly unique pairing. Watching each piece being prepared right in front of me allowed me to enjoy not just the dish itself but also the creativity and story behind it.Following that were squab, udon, and dessert.Each dish was thoughtfully crafted, resulting in a highly satisfying course.Additionally, an important aspect for our family is the children's meal. We ordered a special kids' lunch for our elementary school child, who looks forward to it. It’s wonderful to enjoy such meals together as a family.The staff provided warm and natural service.While maintaining a sense of formality, it was never stiff, allowing us to enjoy our meal without any pressure. I believe this restaurant perfectly embodies that sentiment.At the counter, I could closely observe the chef's work and enjoy the entire process of the dishes being prepared.What appears to be Japanese transforms into Western upon tasting, enhanced by local ingredients and the chef's playful spirit.Once again, I had a very enjoyable time at Makinonci this summer. Less

This is a popular restaurant in Kanazawa.I had been wanting to visit for a while, and I finally made it here.Upon entering the house-like interior, you are greeted by a waiting room where you can enjoy a view of the city of Kanazawa.When it was time, I was shown to my seat at the U-shaped counter.Chef Hirokazu Makino, wearing a cap, greeted me with a smile.Born in Ono, Fukui Prefecture, he later moved to Kanazawa. After training in Kyoto, Nagoya, and at "Manoir d'Austin" in Ginza, he went to Burgundy.As a result, most of the wine in the cellar is from Burgundy.His wife is the sommelier.The menu consists only of illustrations.Some dishes are easy to imagine, while others are not.It seems to be part of the fun.Now, here’s what I had:1. Amuse Bouche - 3 items - Red Squid This is the swordtip squid, caught by the chef himself. The staff went fishing together. It is mixed with celery and dill, served inside a sudachi citrus. - Carrot Mousse Served with consomme jelly and white shrimp, along with stracciatella cheese. - Horse Meat and Squid Tartare Topped with caviar. It has a hint of spiciness with homemade ketchup and Tabasco.2. Eggplant This is a purple eggplant called "Heta Murasaki Nasu." It is cooked in a broth of prosciutto and served with ayu consomme.3. Kuro-mutsu (Blackthroat Sea Perch) Grilled to perfection, it is rich in fat. Served with arugula and myoga (Japanese ginger) pesto, accompanied by delicate crispy French fries. The modern Kutani ware plate is a work by Akira Miura. On top, there is ayu caught from the Asanogawa River, with a hint of Sichuan pepper.4. Kiji Ebi (Japanese Tiger Prawn) Served on top of fried corn.5. Crab Cake Steamed blue crab from Himi, made into a cake with crab miso. Served with a separate americain sauce and crab miso chips, sprinkled with slightly bitter olive powder. The crab is shaped like a crab.6. Spring Roll Contains rock oysters harvested by free diving in Noto and black abalone from the Echizen coast. This is an adaptation of the Filipino dish Bicol Express, served with a slightly spicy sauce made from calamansi, turmeric, and grated daikon. The tin dish is a work from the Shimadani Shoryu Workshop in Takaoka. The menu featured an illustration of snorkeling.7. Eel A summer specialty. First, they prepare vinegared rice with buckwheat and Koshihikari rice from Noto right in front of you. They mix in finely chopped corinque, bell pepper, Nara pickles, pickled lotus root, cucumber, and black edamame, presenting it as a "salad." However, it is served as a sushi roll with eel from Noto's Shika Town, prepared in the Kansai style, rolled with chocolate and Kodama watermelon. The effort put into this roll is remarkable. It truly is a specialty.8. Young Pigeon From La Can in France. Served with figs and Australian black truffle. The sauce is made from red wine, pigeon bones, liver, and sesame. The plate is a work by Takayuki Kizawa from Suzu.9. Mugwort and Red Shiso Udon Udon from Tsuruiya. Combined with prosciutto made from peach-fed chicken from Gunma and sea urchin. This pairing is surprising.10. Passion Fruit From Amami Oshima, Kakeroma Island. Served with mango, vanilla ice cream, and a foam made from the skin's extract.11. Blueberry Rolled in a chocolate omelet cake with custard, lime mousse, and blueberries.12. Macaron Chocolate macaron. The stone-like object it is resting on is actually chocolate.13. Lemon Verbena Tea From Nakano Farm in Matsuto.To accompany the meal, I had a soda made from homemade fruit liquor with blueberry and spices.Ayu Beer This is a rare local craft beer developed by someone who loves ayu fishing, specifically brewed for ayu. It is refreshing.I felt that the ingredients from Ishikawa, especially from Noto, were being utilized to their fullest potential, contributing to the vitality of the region.There were ingredients here that I would never have encountered otherwise, and I had a wonderful time that greatly stimulated my curiosity.Above all, the chef, his wife, and the young cooks and service staff all had outstanding smiles.The chef mentioned, "No one ever quits." In this labor shortage era, that is truly remarkable. Less

I took a short walk to the restaurant. As the name "Yamanoue-cho" suggests, it is indeed located on a hill. Be careful on your way up.As I climbed the slope, I saw a sign on my right. There are no other shops around, so it’s hard to get lost.Upon arriving at the restaurant, please press the intercom. The door opens immediately, and you are led to the waiting area. However, there’s no waiting time, and you are quickly shown to your table. Inside, there is a U-shaped counter, and it was almost full. They might have been open for a while.The restaurant is a renovated house. The interior has a warm wooden decor, creating a cozy atmosphere. The lighting also adds to the warmth.The menu is illustrated, sparking your imagination. It seems to be personalized for each guest.After a brief wait, the chef greets us, and the meal begins. The atmosphere is quite pleasant, and the chef has a charming presence.The amuse-bouche is stylish right from the start. The plates and presentation are impressive. There are three types.Mousse with Kitamurasu sea urchin. The carrot is subtly sweet and delicious. It almost feels like the carrot is the main ingredient.Fish from Asanogawa: Ayu terrine with white fish mousse and cucumber underneath. It has a hint of white fish flavor with no fishy smell at all.Wild boar pâté. The garnish on top of the pâté adds a nice touch. It’s a great accent.Shrimp trio: Sweet shrimp, botan shrimp, Toyama shrimp, and shima shrimp, topped with squid. Served with okra, garlic, and passion fruit sauce.It has a slight citrus flavor. It feels like a tasting of different shrimp. I prefer the shima shrimp. There’s no unpleasant taste, and it goes down smoothly. Delicious.Seaweed shaped like a fish. The scales of the sweet sea bream are crispy. There’s no sliminess or fishy taste at all. The local zucchini is said to be the star of the dish. Served with turmeric and calamansi sauce.Right in front of me, something is being fried. It’s served by hand. Potato chips with wasabi, truffle, and shrimp. Delicious. The shrimp and wasabi complement each other well. There’s just the right amount of truffle flavor. The truffle does a great job. Delicious.Black rockfish with baby carrots and myoga. Hinata summer citrus. The crunchy texture of the carrots and the acidity of the hinata summer citrus blend nicely. The black rockfish on its own is quite light, but with various accents, it enhances the flavor.A plate arrives before the sauce is added. I wait without touching it.Surrounded by onions, with tartar sauce inside. Topped with kaiware radish and other garnishes. On top, there are fried rock oysters, with a size that allows you to feel the texture of the oyster inside. It’s quite easy to eat. The flavor of the kaiware radish is quite pronounced. Kaiware is a local delicacy from Ishikawa Prefecture.While eating, a soba salad is prepared. A plate resembling eel arrives. The eel is served, still uncut.It seems to be rolled sushi with eel. Served by hand. The setup seems to be complete here. The crunchy texture of the pear and the soba salad complement the eel nicely.Next is the meat course. A seasonal steak knife is presented.The meat. The sauce is poured right at the table. The main dish is quail from Saitama Prefecture. Stuffed with foie gras and maitake mushrooms. Served with new onion sauce and broccoli.The quail meat is crispy on the outside and tender on the inside, quite light. Delicious. Eating it with maitake mushrooms adds a nice texture.Blue cheese with black truffle sandwich. Prosciutto with a local wind.Garlic tomato rice balls wrapped in prosciutto. With cheese inside. A luxurious rice ball. It can’t be anything but good. The cheese is quite strong.Chowder made from shrimp heads. Delicious. It has an incredible shrimp flavor.It seems to be topped with Shinkibok salt. It’s said to be salt from the Philippines, made from coconut milk and seawater.Tomato soufflé. Incredible tomato. The sorbet is also tomato-flavored.For the final dessert: Silkie chicken castella with vanilla cream and mango on top. The castella is not overly sweet, which I like. The cream is not just sweet but has a nice acidity as well. The mango is simply delicious.To finish, herbal tea with lemon balm. It’s made by a local zucchini farmer.Finally, a gold ingot! Olive financier.I am completely satisfied. Using plenty of local ingredients, the dishes are not bound by traditional French cuisine. I would love to come back in a different season. Come hungry, as you will leave full.If you want to enjoy French cuisine using ingredients from Ishikawa Prefecture and the Hokuriku region, I highly recommend considering this place. Less

Innovative cuisine that’s hard to reserve in Kanazawa.I was looking forward to my visit.The restaurant is incredibly stylish and wonderful,with a mountain lodge vibe yet modern.Now, let’s get started!Each dish was innovative and truly surprising!I’ve never tasted anything like this before.Delicious—especially the eel, which was astonishing!Who knew quail could be this tasty?Even the dessert at the end was a delightful surprise.I felt so happy.I’m looking forward to my next visit.It was a great meal! Less

This restaurant has been my absolute favorite in recent years.Nestled in a beautiful house almost in the mountains, the setting itself is a feast for the senses.The menu is entirely illustrated, making it a delightful experience to imagine what dishes will be served while waiting for the food.Every dish was something I had never tasted before, and each bite left me in awe, with nothing but "Wow" escaping my lips.I enjoyed the wine pairing with my meal.While I may not have the vocabulary or expression to fully describe each dish, I can assure you that everything was delicious, and I highly recommend experiencing it for yourself.I plan to return in the autumn or winter. Less