Sushi Kibatani (鮨 木場谷) Kanazawa

I love visiting exclusive reservation-only restaurants in the countryside, so I made a reservation here.There are only 8 seats at the counter.The chef has a bit of a stern look, haha.We started with appetizers and enjoyed the sushi for about two and a half hours.I was truly delighted.The highlight was the grilled nodoguro (blackthroat seaperch) sushi.Since the nodoguro is delicate and the rice is soft, I was able to eat it in one bite.The vinegar was mild, the salt was light, and the dipping sauce had a low salt content as well. I was very satisfied! Less

I had never been able to enjoy abalone, raw oysters, sea urchin, or anago (conger eel) until now.Everything was truly delicious and left me in awe. The oysters were creamy, the abalone had a delightful crunch, and even after slowly chewing, all that remained was the perfect flavor.I always thought fish from the Sea of Japan was good, but I was honestly shocked by how exceptional it was here.While we were watching the chef shave katsuobushi (dried bonito flakes) right in front of us, he kindly showed us the inside, saying, "This is how it’s done."It turned out to be the best birthday ever.This will be a lifelong memory. Thank you. Less

At 8:30 PM, I could only make a reservation for this time.After a brief break, I walked to the restaurant.I arrived a few minutes early.Taxis were leaving in droves.Perhaps they were the previous customers.As I approached the restaurant, I noticed a few people already waiting, and I was seated in order.It’s a counter-only setup.I started with salt wasabi.The sashimi was served.Eating it with just salt was delicious.Next, I had Himi's squid with sudachi.The cuts were finely made, making it easy to eat.It had a rich, sticky texture.Then, I tried Himi's black mullet, tataki style, dressed with ponzu.It had a slight acidity and melted in my mouth.I also had sweet shrimp mixed with konowata.The sweet shrimp and the fresh scent of the ocean paired perfectly.The konowata was delicious without any fishy taste.Next was Noto's stone mozuku, mixed with sea urchin from Shakotan.It had a subtle sea urchin flavor, and the use of sea urchin was luxurious.The mozuku was crunchy and had a great texture.I then enjoyed Noto's Shibagaki rock oyster, served with ponzu and grated daikon.It was huge, milky, and delicious without any off-putting smell.Next was Noto's abalone, cooked and served with liver sauce.It had a nice elasticity without any strange chewiness, and it went down smoothly.The leftover liver sauce with rice was delightful, with a hint of ocean scent and no bitterness.I also had grilled sweetfish with sudachi and grated daikon.It was juicy, refreshing, and had a nice acidity.From here, I moved on to the nigiri.They provided a hand towel for sushi.I started with Himi's Aga.It had a great texture and was eaten by hand.The rice was fluffy and almost falling apart.Next was Himi's red squid.The intricate cuts made it break apart nicely in my mouth, with a firm texture that released umami when bitten.Then came the tuna from Hakodate's Funka Bay, marinated and delicious.The fatty tuna had cuts in it.It melted in my mouth, and the umami spread beautifully.Next was Himi's horse mackerel.It was refreshing with a hint of sweetness.Delicious.I also had Himi's nodoguro, served warm.It was handed to me, and the umami burst out.Then came kohada.It had a unique flavor with a slight saltiness.I also tried white shrimp and kuruma shrimp.The two types of shrimp were layered, allowing me to enjoy both flavors and textures.Next was the blue clam from Toyama Bay.It was crunchy with an excellent texture.This was delicious.Then I had the sea urchin gunkan from Shakotan.It had no fishy smell or bitterness and was truly delicious.It was amazing.Finally, I had anago.It was fluffy and tender, with umami spreading with each bite.For the soup, I had Noto's clam.The meat was large and plump.The bonito broth was delicious.To finish, I had a hot castella.It had a strong egg flavor and was juicy.Overall, the ingredients were of a higher quality, using plenty of local and Himi products. It’s worth eating here even when visiting Ishikawa.I highly recommend trying it at least once. Less

This was my second visit.The chef's wonderful personality shines through in every dish.Before we even got to the sushi, my mouth was already treated to a luxurious array of flavors.The hojicha with lemongrass was refreshing and delicious.Everything paired perfectly with Japanese sake, so I quickly switched from beer to sake...The nigiri was different this time; last visit it was made with red vinegar, but this time the vinegar had changed. It matched the rice beautifully and was incredibly tasty.Most importantly, the rice was just the right size, and even though I was full, I couldn't help but eat more. I enjoyed every bite until the very end.I hope to have another chance to visit again.It was delicious, thank you for the meal! Less

This was my third trip to Kanazawa during this journey.I visited "Sushi Kibatani," which I had reserved about a month ago. Since online reservations only allowed for two people, I called to book for three.The restaurant features a refined space with eight counter seats.You can enjoy dishes primarily made with ingredients sourced from the nearby waters of Ishikawa Prefecture.The appetizer selection included eight dishes, offering quite a generous portion.The chawanmushi (savory egg custard) and a plate of abalone served with liver sauce were particularly memorable.As for the nigiri, my favorite was undoubtedly the nodoguro (blackthroat seaperch).Being a representative fish of Ishikawa, its skin was crispy and fragrant, while the flesh was tender and rich with fat, perfectly cooked.Once again, I thoroughly enjoyed the high-quality sushi featuring local ingredients from Kanazawa.It was a great meal! Less

I made a reservation online and visited this restaurant. Unlike many places, they allow you to choose your preferred time within the 5 PM to 6 PM window. The overall time allocation consists of about an hour for the appetizers and another hour for the sushi.The head chef has a large build and may seem intimidating at first, but he is very gentle and approachable. The first half was a bit tense with silence, but by the second half, I was able to engage in conversation. I was looking forward to trying the famous large ankimo (monkfish liver), but unfortunately, it wasn't available during my visit in June.The ingredients served are mainly sourced from nearby waters, both for the appetizers and the sushi. The appetizers were generally of high quality, consistently impressing me with their taste. When we moved on to the sushi, the rice was quite small, and the vinegar flavor was notably strong. Overall, I found the appetizers to be more memorable than the sushi.As for the bill, while it was more reasonable compared to ultra-high-end restaurants in Tokyo, it still falls into the higher-end category for a sushi restaurant in a regional city. Because of this, I couldn't help but notice some roughness in the service and hospitality for that price range. For instance, there was no tea refill during the meal, the dirty serving tray wasn't wiped down, and they didn't offer more gari (pickled ginger) unless I asked. Additionally, there was no farewell when leaving the restaurant.Given the quality of the ingredients and the skill in preparing the appetizers, I felt a bit disappointed by the lack of attention to detail and hospitality during my visit.Here’s the menu from today:- Sea Somen- Sashimi of Kōchi- Aori Ika (Bigfin Reef Squid)- Sweet Shrimp with Konowata (Sea Urchin Roe)- Rock Oyster- Chawanmushi with Hairy Crab- Steamed Abalone- Grilled Sweetfish- Arakawa (Sea Bream)- Akai Ika (Red Squid)- Marinated Tuna- Ootoro (Fatty Tuna)- Horse Mackerel- Nodoguro (Blackthroat Seaperch)- Madai (Sea Bream)- Kohada (Gizzard Shad)- Kuruma Ebi (Tiger Prawn)- Akagai (Red Clam)- Uni (Sea Urchin)- Anago (Sea Eel)- Hamaguri Soup (Clam Soup)- Tamagoyaki with White Shrimp Less

Sushi Kibatani, located a 25-30 minute walk from Hokutetsu Kanazawa Station, is a high-end sushi restaurant that showcases the rich seafood of the Hokuriku region, crafted by a warm and welcoming chef. It has been recognized as one of the top 100 sushi restaurants in Japan by Sushi West from 2021 to 2025, and has also been awarded the Tabelog Bronze from 2020 to 2026.Reservations can be made easily through their website, which is a great convenience. The early start time of 5 PM is also flexible, and the meal takes less than two and a half hours, making it perfect for catching the return shinkansen.Here’s what I enjoyed during my visit:-----------------------------◾️ Kuchi (Flatfish)We began the course with Kuchi sashimi. This flat-bodied, large-finned white fish is a delicacy, offering a gentle and refreshing umami flavor that is simply wonderful.◾️ Aori Ika (Bigfin Reef Squid)A splendid Aori Ika weighing around 3 kg, aged for three days. It was cut thickly with great care, and the rich sweetness spread throughout my mouth.◾️ Kawahagi (Leather Jacket)Sashimi of Kawahagi served with liver soy sauce. The richness and umami of the liver soy sauce made this a perfect dish to accompany drinks.◾️ Isaki (Chicken Grunt)Thick slices of Isaki with the skin seared. The fragrant aroma from the grilled skin and a hint of bitterness, combined with the saltiness of wasabi soy sauce, made for a satisfying bite.◾️ Ama Ebi (Sweet Shrimp)Fresh Ama Ebi with its roe, coated with the unique strong saltiness and aroma of the shrimp's innards, enhancing its rich sweetness.◾️ Iwashi (Rock Oyster)A large natural rock oyster topped with grated ponzu. The rich and creamy flavor of the oyster is irresistible!◾️ AbaloneNoto abalone cut into slices to highlight its texture, served with liver sauce. Mixing the leftover liver sauce with vinegared rice creates a deliciously rich flavor.◾️ Ankimo (Monkfish Liver)Fresh and odorless ankimo taken from a live monkfish. Its rich, melt-in-your-mouth sweetness makes you crave some Japanese sake.◾️ Ankimo TempuraCrispy fried ankimo wrapped in seaweed. Before moving on to sushi, we enjoyed nearly ten appetizers, making this course perfect for those who love to drink.◾️ Ara (Sea Bream)The sushi menu begins here. The gentle, mildly sour rice pairs beautifully with the umami of the ara.◾️ Aka Ika (Red Squid)Red squid sushi shaped into a rice ball. The moment it hits your mouth, the flavor of the red squid expands, delivering a strong umami taste.◾️ Akami Zuke (Marinated Lean Tuna)Classic akami zuke sushi. The portion of rice is relatively small, making it quite easy to eat.◾️ Ootoro (Fatty Tuna)Extremely rich ootoro that melts in your mouth, spreading its sweet fat. The balance between the rice's acidity and the richness of the fat is simply perfect.◾️ Aji (Horse Mackerel)Aji sushi with a refreshing aroma from the green onions. This is a high-quality aji with a good amount of fat.◾️ Nodoguro (Blackthroat Seaperch)A generous piece of nodoguro sushi served by hand. The surface is seared to enhance the sweetness of the fat, complemented by a refreshing aroma from the sudachi.◾️ Managatsuo (Butterfish)Beautifully presented managatsuo sushi. This high-end white fish is popular and belongs to the same family as the horse mackerel, featuring a clean taste similar to sea bream.◾️ Kohada (Gizzard Shad)Kohada sushi with a perfect balance of acidity, a staple of Edomae sushi. The unique texture of kohada is addictive.◾️ Kuruma Ebi (Tiger Prawn)Large and satisfying kuruma ebi sushi. You can fully enjoy the umami and the bouncy texture of the shrimp.◾️ Echichu ShellEchichu shell sushi, also known as white surf clam, is a type of sea snail. It's interesting to hear about seafood names that are not commonly known when visiting Hokuriku.◾️ Uni (Sea Urchin)Uni sushi from Yoichi, Hokkaido. Overflowing with uni from the seaweed, its unique sweetness and saltiness were delicious.◾️ Anago (Conger Eel)Anago sushi with a rich melt-in-your-mouth texture and sweet sauce, leaving a satisfying aftertaste.◾️ Wanmono (Soup)A soup made with clam dashi that beautifully extracts umami. The aroma of yuzu adds a perfect accent.◾️ Shiro Ebi Tamago (White Shrimp Egg)The course concluded with a fluffy egg enhanced by the umami of white shrimp.-----------------------------While the price is on the higher side, you can truly enjoy carefully selected appetizers and sushi, so I highly recommend visiting this restaurant.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

Kanazawa Cuisine ① May 28, 2026 (Thu) 20:30 Tabelog 3.97 2026 BRONZE 2025 Top 100 Restaurants 2021 Michelin ☆ Last night's dinner was here! It was my first visit in six months. This is one of my favorite sushi restaurants, specializing in fish from Toyama Bay. Chef Kibatani (@kibatani) has a large and intimidating presence, but contrary to his appearance, he is meticulous in his work and has a wonderful smile. (laughs) The menu consists of an omakase course only. < Appetizers > 1. Umizoumen from Noto Just became available 2. Shodorika from Himi Served with sudachi and wasabi 3. Kawahagi from Himi With liver soy sauce 4. Add rice to the remaining liver soy sauce Mix well before serving 5. Sweet shrimp from Kanazawa Topped with Noto Nanao sea cucumber sauce 6. Marinated medium fatty tuna from Himi Served with mustard 7. Freshly harvested oysters from Himi With grated daikon and ponzu 8. Steamed abalone from Nanao With liver sauce 9. Add rice to the remaining liver sauce Mix well before serving 10. Broth from the steamed abalone 11. Fried anglerfish with seaweed < Nigiri > 12. Arare from Himi 13. Akaiika from Himi With sesame between the rice and fish, topped with ginger. 14. Marinated medium fatty tuna with bloodline, salt crusted 15. Fatty tuna, salt crusted 16. Horse mackerel from Himi 17. Grilled nodoguro from Himi 18. Managatsuo from Noto 19. Kohada from Nanao 20. Kuruma shrimp With white shrimp oboro between the rice and fish. 21. Akagai 22. Echitoku bay clam 23. Purple sea urchin from Otaru 24. Anago 25. Clam soup from Suzu 26. Tamagoyaki with Toyama white shrimp Everything from start to finish was delicious once again. Less