respiración Kanazawa

I visited this restaurant for the first time in a while, and it was my first visit since the renovation.On this occasion, I opted for a pairing menu, starting with a toast with champagne.The sweet shrimp, which is one of their specialties, made a strong impression! The dish highlighted the sweetness of the shrimp and its umami, raising my expectations.The zucchini marinated in sake lees and blue cheese paired with IWA was exceptional. The combination of fermentation, blue cheese, and Japanese sake was perfect.While pairings with French cuisine or Italian restaurants can sometimes feel unbalanced with Japanese sake, this pairing was truly excellent.The ash palmentier made with purple eggplant was also delightful. The eggplant paired well with the oil and absorbed the rich fat of Noto beef, creating a luxurious dish.Finally, the crab risotto with aioli sauce was exquisite.Overall, the balance of flavors was excellent, and it's easy to see why this place is so popular.To finish, the herbal tea made with several types of herbs from Noto was also wonderful.It was a great meal! Less

I finally visited a restaurant that had been on my mind for a long time! ✨Each dish was filled with surprises and attention to detail, making the entire experience exciting from start to finish. The cuisine is highly creative, based on Spanish dishes, and not only are the presentations beautiful, but the flavors are truly exceptional.It felt like every aspect—from the dishes to the tableware and the ambiance—was a work of art, allowing me to enjoy a special moment.Every dish felt unique and unforgettable, and I definitely want to visit again. I highly recommend it for meals with loved ones or on special occasions. Less

respiracionUsing local ingredients alone is not particularly challenging. Only when the essence of the land's climate and culture is captured on a plate does it become gastronomy.This place has that.The dishes that utilize ingredients from Kanazawa and the Hokuriku region are beautiful and delicious. Each plate is not only well-crafted, but the overall course structure is excellent. There’s a nice rhythm that keeps the anticipation for the next dish alive.What makes this restaurant even more enjoyable is the service.The hospitality is outstanding, and the explanations of the dishes are precise. The words are not just for showcasing knowledge; they enhance the understanding of each dish in front of you, making it even more enjoyable.Even if the food is good, some places can ruin the experience with poor service. Here, it’s the opposite. The staff elevates the value of the cuisine even further.The non-alcoholic pairings had a hint of complexity, which left an impression, but I look forward to their refinement in the future.Food, structure, service. All of these evoke a sense of Kanazawa.Great gastronomy provides a reason to travel.I believe respiracion is one of the reasons to visit Kanazawa. Less

I took a taxi from Kanazawa Station. On Saturday, due to an event, some roads were closed, causing significant traffic congestion on the detour. I planned ahead, but the traffic was worse than I expected. If you're visiting during this time, be cautious about taxi availability. I had been meaning to come here for a few years, but it kept getting postponed. After having lunch at a sushi restaurant in Fukui, I was finally able to stop by here in the evening.✨ The number of staff and the high level of hospitality from the sommelier made me feel optimistic about this place's future.The madai (sea bream) from Wakasa Bay was delicious. It was served on a bed of "Piri Piri Sauce" (dairy-free), which emulsified the fish's gelatin, with a touch of tomato chili oil for accent. I also enjoyed the side of pumpkin gnocchi and pickled leaves from Italian cabbages. I would love to visit this restaurant again in a different season.Here’s the menu I enjoyed today:* Sweet Shrimp Plate* Tomato Gazpacho* Zucchini Flan* Zucchini and Turkey Dish* Ginger Ayu (sweetfish)* Madai Dish* Pumpkin Purée with Romesco Sauce* Minouri (mountain vegetable) palate cleanser* Roasted Venison* Beet Tart* Rock Oyster Paella* Sweet Sake Dessert* Corn Mousse* Tea Sweets: 1. Blueberry and Kombu Jam (made with blueberries from Hiramik Farm) 2. Walnut and Black Tea Chocolate 3. Kanazawa Kyoho Grape Tart (made with dried skins in the crust, filled with sour cream and Kyoho grape jam) 4. Kuromoji and Kuzumochi (using local kuromoji, Shimizu, and kudzu, served with matcha konpeito) Less

Although it starts at a set time, arriving a bit earlier allows you to enjoy the waiting area of the kura (traditional storehouse), where you can experience a lovely atmosphere.Recently renovated, the restaurant has increased its seating capacity. While not every table has a dedicated server, there are enough staff members to ensure that at least one is present at each table.In the open kitchen, there are many chefs who greet you with great enthusiasm as you enter.The meal begins with the signature dish featuring sweet shrimp. Each dish is not only visually appealing but also meticulously crafted in terms of flavor, showcasing impressive culinary skills. The attention to detail is evident, as each ingredient is thoughtfully selected.The menu lists various ingredients, and there may be special items available only for that day, reflecting the chef's dedication to perfecting the flavors through experimentation.The staff provides professional and thorough explanations of the dishes, and all the meals are made using local ingredients, which is a delightful aspect for both domestic and international guests.The final touch is a herbal tea made from fresh herbs picked that morning. As someone who enjoys herbal tea, I can confidently say I've never tasted one as rich and impactful as this!With dishes that highlight the quality of Ishikawa's ingredients and exceptional service, I believe this restaurant will surely impress visitors from outside the prefecture or even abroad. I would love to return whenever I have the chance. Less

A highly popular and innovative restaurant in Kanazawa, known for being fully booked. I had heard great recommendations about the food for a long time, and I finally got to visit. First, I was taken to the waiting area and offered some tea. The waiting area is beautifully designed to represent the mountains of Kanazawa—truly impressive. Next, I was guided to my table to wait for the dishes. The lovely wine cellar caught my eye. Now, about the food—everything was so innovative, it felt like I was looking at jewels. The flavors were exquisite, absolutely top-notch. Especially the paella—it was so delicious that I couldn't help but ask for a second serving. This is definitely a place worth visiting in Kanazawa. It was a great meal! Less

JPY 30,250, tax and service included.This was my first visit, and the harmony of flavors was incredible. Each taste—saltiness, sweetness, and acidity—was distinct yet perfectly balanced, resulting in a surprisingly pleasant aftertaste for an innovative restaurant.I was amazed because I thought the originality of the dishes and the pleasant aftertaste would be a trade-off.Moreover, the beauty of the presentation matched the flavors, which exceeded my expectations. In terms of surprising flavors, this place ranks among the best I’ve visited.The entire course was consistently impressive, making it difficult to choose a standout dish. While I felt that the harmony of flavors was so good that it lacked a striking emotional impact, I concluded that the overall quality was so high that it skewed my evaluation.In the broad category of Western cuisine, my top two favorites have always been Karuizawa Naz and Daikanyama Abysse, but this restaurant has clearly secured the third spot in my preferences. If it were in Tokyo, I would want to visit every time the menu changed.As for recommending this restaurant to others, given the current trend of emphasizing ingredients, it tends to prioritize creativity over the natural flavors of the ingredients. The sauces are highly refined, so I might hesitate to recommend it too strongly.Additionally, while I usually don’t care much about service, the level of attentiveness here was perfect. The timing of the dish presentations was excellent, and the portion sizes were just right. Overall, this restaurant demonstrates an extraordinary sense of balance in both flavor harmony and service. Less

This is my second visit this year, making it a total of four times. Spring marks my second experience here, and the menu keeps evolving!Sweet ShrimpTomatoA dish featuring tomatoes from Ueda Farm in the Noto Peninsula.Tomato sauceSago SnapperGazpacho (Tomato Soup)ZucchiniMousse made from zucchini from Baba Farm in Ishikawa Prefecture.Yam yomogi mousse, topped with a clear seaweed kombu tea.Grilled ZucchiniPickled lightly in sake lees and Gorgonzola before grilling.Homemade Campagne BreadOystersOysters encased in a sphere, mixed with béchamel sauce,topped with homemade pancetta.Soybean SauceSilk SweetA dish made with sweet potatoes, cooked for three hours and aged for two weeks,topped with shiso leaves,and served with black bear meat underneath.Spanish Mackerel / Red Skin Chestnut PumpkinSpanish mackerel from Toyama Prefecture, served with a white sauce made from a fish called Tirtir.On the left, gnocchi.Pumpkin PuréeA palate cleanser of tomato.VenisonServed with a sauce made from chicken, baked with new potatoes and extra virgin olive oil,accompanied by an ancient rice tart.Rock OystersBoiled rock oysters served on top of paella.Arroz CaldoA Spanish rice porridge.Sweet KojiHomemade sweet koji gelato.CornCorn mousse, white wine mousse, topped with the juice released when heating corn. Less

(Note: I rate on a scale where 3.4 is average and 3.5 or above means I would like to return.)This restaurant is located near Omi-cho Market in Hakuro-cho, Kanazawa City, Ishikawa Prefecture. It offers innovative cuisine based on Spanish flavors.The complexity of the flavors is truly unique, surpassing even well-known restaurants in Japan. It was absolutely amazing. The intricacy was so overwhelming that it kept my mind and emotions busy.The meal starts at a set time and is only available as a course.They also use game meats like venison and bear, which were excellent. The venison was melt-in-your-mouth tender.It was a great meal.Total spent = JPY 75,000 for 2 peopleSatisfaction level = ★★★★★Likelihood of repeat visit = ★★★★★Recommended occasions: Date, Business meetingThank you for reading until the end. I hope you found this helpful. I would greatly appreciate it if you could "Follow," "Like," or "Save this restaurant." Thank you! Less

The moment I took a bite, I thought, "Wow! This place is amazing!" There are many delicious restaurants out there, but it’s rare to find one that captivates you from the very start. However, this place was truly delightful from beginning to end!Respiracion is a restaurant that beautifully incorporates the ingredients and culture of the Hokuriku region into its Spanish cuisine.You can feel the essence of Hokuriku not just in the ingredients, but also in the tableware and the overall ambiance, making it a meaningful experience in Kanazawa. Through the dishes, you can sense the respect and gratitude towards the producers.It’s not just about the delicious food; it offers a wonderful way to enjoy the charm of the region as a whole.The atmosphere inside the restaurant is truly lovely. It’s perfect for anniversaries, dates, and definitely suitable for business meetings as well.While Kanazawa has many great restaurants, this one left a significant impression on me personally.It was a great meal.----------------------Thank you for reading until the end! I would be very happy if you could "like, save the restaurant, and follow" me!I want to share many wonderful places! ⭐︎ Less

On the second day in Kanazawa, I had Spanish cuisine for lunch. The restaurant, which seemed to be a renovated traditional house, was about a 20-minute walk from the station. Since it started at noon, I arrived a bit early and was guided to the waiting area inside. The central table was set up like a round table on a hill. As we were sequentially shown to our tables, the excitement of transitioning from the waiting area to the dining table was palpable.Each table had a themed paper. I ordered a rosé and leisurely sipped it as the course began.In conclusion, it was a wonderful restaurant. Utilizing seasonal ingredients from the Hokuriku region centered around Kanazawa, the cooking techniques and the composition of each dish were outstanding. While I still associate Spanish cuisine primarily with paella, I realized that it was simply exceptional. I would love to visit again during a different season. Less

I requested drink pairings, and the compatibility with the dishes was outstanding, allowing me to fully immerse myself in the experience.The course began with sweet shrimp. The moment it touched my palate, the sweetness and umami burst forth, leaving me in shock from the very first dish. It had been a while since I had tasted shrimp with such powerful ingredients.The subsequent dishes were truly remarkable, with beauty in presentation, aroma, and flavor—all delicate and of high quality. Each ingredient's charm was carefully highlighted, and I was moved by each plate.There were two types of bread, each with its own deliciousness, perfectly complementing the dishes.I can't forget the final dish, the hairy crab risotto. The gentle aroma of crab was incredibly pleasant, and I found myself wanting a second helping. It was rich yet not heavy, enveloping me in a sense of happiness until the very end.For dessert, we enjoyed a herbal tea made from ten different herbs. The aroma was rich, providing a lovely conclusion to savor the lingering aftertaste of the course.Additionally, I received a gift of chopsticks and polvorón, showcasing warm hospitality until the very end. This restaurant was not only about the food but also provided an unforgettable overall experience. Less

This restaurant has earned 2 Michelin stars and 3 toques from Gault & Millau. It is set in a beautifully renovated traditional townhouse, offering innovative dishes based on Spanish cuisine.The menu features a unique style where only the ingredients are listed, leaving the dish names a mystery. The first dish is sweet shrimp, served as an amuse-bouche on a tart, marinated in salt koji. It looks like fruit, but the melting sweetness of the shrimp, along with the deep flavors of the shell and miso, is simply delicious. The sweet shrimp from Kanazawa is exceptionally rich and tasty, and the presentation is beautiful.Next is a dish featuring new onions, luxuriously simmered in gyokuro tea and topped with caviar. The sweetness of the onion combined with the subtle bitterness of the tea creates a delightful flavor. The dish also contains a fish sauce made from sweet shrimp, adding depth to the umami.The plate with foam features a dish of whelk mixed with chamomile.For zucchini, the first dish is a mousse topped with junsai (water shield). It has a moderate green taste, and the richness from the koji resembles cheese. The second dish is grilled zucchini, marinated in sake lees and Gorgonzola. The pre-cooked pickled zucchini was also presented at the table. Accompanied by a sauce made from Manganji peppers and a white cauliflower sauce, the zucchini is firm and flavorful, enhanced by the smoky aroma from the grilling and the complex tastes of various ingredients. The effort put into preparing two dishes is impressive.The oyster dish was a surprise; it was hidden inside a fried item resembling an American dog. Topped with fluffy homemade prosciutto, it is dipped in a soybean mousse. The hot oyster releases juices like a soup dumpling, making it incredibly delicious. The cooking technique for the oyster is outstanding.Silk Sweet, a type of sweet potato, is served under fried perilla leaves, accompanied by a ragu sauce made from Noto beef. Since game meat was not an option, I had it changed from bear to beef. The sweet Silk Sweet paired with the rich ragu is an unexpected yet delightful combination.The multigrain country bread was average; I have yet to encounter an exceptionally delicious one.The poached Shirosoi fish was cooked perfectly, pairing well with the emulsified sauce. The green asparagus was grilled with dried persimmons, offering a delicious balance of sweetness and green notes.A palate cleanser of tomato, not on the menu, surprised me with a rose-pickled topping. It was frozen, awakening my senses with its coldness.I switched from deer to Iberico beef, which I tried for the first time. A tart with beets and rice was also served. The grilled bamboo shoots were brushed with the sweet shrimp fish sauce again, which was so delicious I wanted to buy it. The beef had a slight gamey taste but couldn't compare to Wagyu.The crab paella, served with aioli sauce, was rich with crab flavor, as if the crab was squeezed for all its worth—simply exquisite. The aioli mellows the dish, but if you want to savor the crab, I recommend enjoying it on its own.The risotto made with larger sweet shrimp, known as gas shrimp, was a must-try in Hokuriku.For dessert, the first dish was sweet koji ice cream, reminiscent of amazake. The second dessert, labeled "Cedar," featured a matcha mousse topped with oil infused with cedar aroma. The cedar flavor was subtle, and as my palate adjusted, it became less pronounced. The milky mousse was topped with kiwi and brown sugar, providing a clear balance of acidity and sweetness.Instead of coffee or tea, a herbal tea made from ten different herbs was served, refreshing my palate and seeming beneficial for my health.The final baked goods included four varieties, offering a generous portion. The blueberry jam frozen with kombu added a Japanese twist. There were also Kaga bocha and brown sugar tuile, sesame and cacao sauce, and kuzumochi with matcha konpeito. The lemoncello meringue added an interesting balance of Japanese and Western flavors.This restaurant truly embodies the concept of local production for local consumption, incorporating not only ingredients from Ishikawa but also cultural elements like stained glass from Oyama Shrine, resulting in a high level of satisfaction. I even received chopsticks made from Noto cypress as a souvenir.It’s a wonderful place that I would proudly recommend to guests from abroad. Less

I was able to visit for the third consecutive year in May. Even in the same season, just a few days' difference can change the ingredients, making it a delightful experience. This time, instead of firefly squid, we had hairy crab, and for the first time, bamboo shoots were served. The bamboo shoots were freshly harvested in the morning from another location and grilled with miso right away. The crunchiness, flavor, and aroma were absolutely incredible... I truly felt the excellence of Respiracion! I can't express it well, but every dish in the course was delicious. Next time, I definitely want to come in winter. Less

I visited Respiracion in Kanazawa, a Tabelog Award 2026 Silver restaurant, and it truly lives up to its reputation as a great establishment.My stay lasted for two and a half hours. Everything was perfect, from the food to the ambiance and hospitality.Each dish was thoughtfully presented, conveying a message about the importance of the ingredients, showcasing the richness of the sea, the blessings of the land, and the passion of the producers. It was a truly joyful and happy dinner.*The presentation of each plate was refreshing and impressive, leaving me very satisfied.The paella with Silk Sweet potatoes and firefly squid was particularly exquisite. The Silk Sweet was paired with Tsuki no Wa Kuma (Moon Bear) and Noto Beef, creating a perfect harmony that was absolutely delicious.*I would love to have Tsuki no Wa Kuma again.*The firefly squid is in season from March to May, and we were treated to a performance showcasing them alive before our meal.I am grateful to have discovered this renowned restaurant, Respiracion, and I will definitely return when I visit Kanazawa! Less

I enjoyed a dinner course at the renowned restaurant, Respiracion, in Kanazawa. The entire experience lasted about two and a half hours. It was impressive how the meal was designed as an "experiential dining" that included not just the food, but also the ambiance, aromas, and flow of time.The interior is a calm space renovated from an old traditional house, where the warmth of wood and tranquility create a pleasant atmosphere. As soon as I entered, a gentle herbal aroma enveloped me. In the waiting area, I was offered a herbal tea towel, setting the stage for a sensory experience even before the meal began.The course progressed based on the attached menu, with each dish having a clear thematic concept. One dish that particularly stood out was the mountain vegetables. It featured slightly bitter ingredients like fuki no tou and shungiku, combined with elements from Latvia, creating a dish that transcended traditional Japanese boundaries. The balance of bitterness, aroma, and umami was exceptional, making it one of the highlights of the evening.Another highlight was a dish combining silk sweet potatoes, Asian black bear, and beef. The silk sweet potatoes were prepared as a foam, offering a delicate texture that lightly dissolved upon entering the mouth. In contrast, the Asian black bear and beef had a robust umami flavor, harmonizing beautifully without clashing. The combination of sweetness, richness, and wildness showcased the restaurant's unique creativity and skill.In between, there was a palate cleanser of tomato not listed on the menu, refreshing the flow of the meal. The final dish, white shrimp with arros meloso, was rich yet not overly heavy, providing a highly satisfying conclusion. The entire course, including the tea sweets, was meticulously crafted until the very end.After the meal, I received a gift of chopsticks and polvorón, allowing me to savor the aftertaste even after returning home, which was a delightful touch.Overall, the restaurant excels not only in the quality of its dishes but also in the design of the experience, including aromas and ambiance. It is a place I would love to enjoy slowly on a special occasion. Less

A modern Spanish Japanese restaurant showcasing Ishikawa ingredients in Kanazawa, this was our menu at @respiracion_japan in pictures. My favorite dish of the night was the paella with hotaru ika!

Impact shrimp
甘海老

Spring-New onion
新玉ねぎ

Primavera
蕗の墓/白菜菜

Oyster
牡蠣

Silk sweet
シルクスイート

Monk fish
鮟鱇/アスパラガス

Venison
鹿

Paella
茧鳥賊

Cedar
能登杉

Sunchoke
菊芋

See more about my dining experience in my reel 👉🏻

And if you want a souvenir, you can get their @piso_respiracion basque cheesecake at the Kanazawa station!
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2*, Respiracion
Kanazawa, Japan
#supermelJapan #supermelKanazawa Less