Tempura Koizumi (天ぷら 小泉) Kanazawa

【Ishikawa, Kanazawa】On this Kanazawa patrol, I made a visit to "Tempura Koizumi" in Ikedamachi, a place I had been curious about for a while.The charming exterior of the restaurant heightened my expectations. We started with a toast over some beer! The first dish served was delicate tofu beautifully presented in a lovely dish. The flavor of the tomato broth made me even more excited for the tempura to come.Then, the highlight—freshly fried tempura arrived, and each piece was astonishingly light! The moment it touched my mouth, the crispy texture gave way to a burst of umami from the ingredients. In particular, the vibrant okra tempura was a wonderful contrast of lightness, juiciness, and aroma, making me smile with delight.As I watched the chef's skilled techniques from across the counter, I savored some carefully selected local sake. It's no wonder there are so many regulars; this truly was an exquisite experience for adults! My stomach and heart were completely satisfied after this patrol.【Tips for Enjoying】If you're looking to indulge in expertly crafted "light tempura" in the Ishikawa-Kanazawa area, this is undoubtedly the place to go. In a cozy atmosphere loved by regulars, you can enjoy freshly fried tempura and local sake to your heart's content. If you visit in winter, don't miss the chance to savor the ultimate tempura alongside Kanazawa's snowy scenery—it's a luxurious experience for adults! Less

I visited on a holiday night. I often crave tempura, and I discovered this place while searching in Kanazawa. Although it’s a bit far from the station, walking there definitely works up an appetite. The interior features a counter and one private room. There’s no drink menu; you simply order what you want to drink. I started off by refreshing myself with a beer.**Round Yam Tomato Tofu** This tofu is made from local tomato extract and round yam. The round yam has a sticky texture and a good amount of chewiness. Combined with the pure acidity and sweetness of the tomato, it’s delicious. The gentle dashi adds umami, making it a promising start.Next, the ingredients of the day were presented. The lineup is summer-themed, primarily featuring vegetables, which is exciting.I observed the preparation of the batter closely. They consistently make just the right amount, remaking it as needed. This is interesting, as many places tend to make a larger batch. They separate the egg whites and yolks, whip the whites, and then add the yolks. They mix chilled water with flour to finish it off. Unlike many places that rely on experience and intuition, this method is very calculated. I noticed that the batter here is light and fluffy. There are three types of seasoning: salt, tempura dipping sauce, and lemon, and I recommend following the chef's suggestions for dipping.**Shrimp Heads** The first dish is the heads of the shrimp. They are lightly fried, offering a crispy and fragrant texture. This is the pinnacle of the familiar Kappa Ebi Sen (shrimp chips).**Shrimp** The batter is slightly thicker compared to what I usually eat. Despite that, it’s fluffy and the shrimp is plump and delicious. The consistent flavor raises expectations for the upcoming tempura.**Stick Senyor** A combination of canola flower and broccoli. Its firm texture and slightly bitter taste are addictive. This Stick Senyor, which I probably had for the first time, is a favorite ingredient of mine. While it would be delicious stir-fried, tempura really brings out the flavor of the ingredient.**Sweetfish** The sweetfish is placed in the oil with the skin side down. The crunchy batter stimulates the refined umami of the sweetfish in the mouth. It’s an impeccable dish that brings a smile to my face.**Corn** Freshly harvested corn is layered and fried. The sweetness is incredible. Even without any seasoning, the corn’s potential shines through. With a crunchy texture and a burst of sweetness, this is the best corn I’ve had this year.**Spanish Mackerel** Wrapped in shiso, it has a refreshing taste. The flesh is fluffy and delicious; I always favor Spanish mackerel as I love it.**Taruika** This squid has been aged for 15 days and weighs 4 kg. It’s incredibly delicious. While regular squid tends to dominate in tempura, this Taruika is in a league of its own. Perhaps due to the aging, the flesh is dense and has a sticky flavor. The texture is soft yet packed with umami.**Local Vegetables - Pickled Shallots** These vegetables are so delicious that I could eat them as a main dish. Especially the tomatoes are rich in flavor; the tomatoes from Ishikawa are not to be underestimated.**David's Star** This is a larger okra. It seems they harvest it early for tempura, as it can grow even bigger. Compared to regular okra, it has a firmer skin and a strong stickiness.**Tempura of Noto Iwanori with Obama Uni** While many places wrap uni in nori and fry it, this restaurant places uni on fried nori. The aroma of the nori enhances the flavor of the uni. Personally, I think this method is tastier.**White Eggplant** The white eggplant, fried slowly at a low temperature, is incredibly tender. I often grill white eggplant at home during this season, but I’m amazed at how tender it becomes when fried. Dipping it in the sauce while it’s hot brings pure happiness.**Manju Shell** Strong flavor with a mineral essence from the shellfish. Tempura with shellfish isn’t common, but if it’s this substantial, frying it is no problem.**Shishito Peppers** A combination of shishito and bell peppers. This is bound to be delicious. When summer’s representative vegetables team up, they are unbeatable.**Anago (Conger Eel)** Lightly and fluffy fried anago. Personally, I prefer a more heavily fried anago, but that’s just a matter of taste.**Pickles** Pickled eggplant with mustard and cucumber pickled in nuka. Even the pickles are on point. Perfectly soaked, they refresh the palate.**Tempura Rice Bowl** The toppings include shrimp, young ginger, and edamame. This might be my first time having ginger in a tempura rice bowl. They use a generous portion, so when you bite into it, the spiciness of the ginger is quite strong. This is a unique tempura rice bowl that made me smile all the way to the end.**Ice Cream** Just the right sweetness and refreshing.After eating and drinking well, I spent just over JPY 20,000 for one person, which is more than satisfactory. The next course up includes sashimi and abalone, but if you purely want to enjoy tempura, I recommend this one. What stood out to me from start to finish was the connection to local ingredients. Especially the vegetables are sourced from nearby farmers, ensuring freshness and rich flavor. As I always mention, this is a skill that can only be achieved in a place rooted in the local community, and it’s hard to compete with in the city. Initially, the atmosphere of the restaurant seemed a bit stiff, but by the end, I was chatting with the staff, creating a warm and pleasant experience. Here lies the essence of tempura, utilizing the wisdom of local ingredients. It was a great meal! Less

I made a reservation for a weekday lunch. It's quite far from Kanazawa Station, so please consider using the bus or other transportation.I arrived a few minutes early and waited outside alone, passing the time casually.The location is in a residential area, so it might be a bit hard to find. Look for a small sign as a landmark.The restaurant opens at 12 PM and has only a counter seating.**Tomato Tofu** This local specialty is a unique dish. At first, you taste the tomato, and then it gradually turns into tofu.**Sashimi** Satsuki Masu (a type of trout) is recommended with tsukudani (a type of preserved food). Akai Ika (red squid) served with sudachi (a citrus fruit) and seaweed salt. The seaweed itself is delicious. The combination of sudachi and squid creates a nice acidity. Very tasty.**Sweet Shrimp** with salt. You can even eat the head, which is crispy and delicious.**Broccoli** with dashi. Fried broccoli is always a delight.**Spanish Mackerel Wrapped in Shiso** Served with daikon radish, lemon, and salt. Fluffy and fragrant with shiso. The mackerel melts in your mouth.**Corn** served as is. Sweet and crunchy, with a strong corn flavor that develops as you eat.**Cured Squid with Caviar** aged for about a week. A luxurious dish. The squid has a nice firmness.**Sweet Potato** organically grown, served as is. Aged for about a year. Sweet, very sweet, with almost no fibrous texture, making it easy to eat. The crispy coating and the melting inside are delightful.**Bonito** with Akatsuki paste and soy sauce. It melts in your mouth. The saltiness of the soy sauce blends with the paste, creating a unique flavor. Each bite changes the taste.**Vegetables between Tempura** A palate cleanser.**Okra** with star of David, served with dashi. Large okra. Initially crunchy, then the okra's sliminess comes through.**Sweetfish** a bit larger than usual. Salted from the head. It has a bit of bitterness, which is actually nice—not unpleasant at all.**Combination of Shishito Peppers and Bell Peppers** Shishi-Peas served with dashi. The bell pepper flavor is strong, but it has a good sweetness. Very tasty and easy to eat.**Manju Clam** served as is. It has a somewhat sticky texture, with no unpleasant smell, making it easy to eat. Delicious, just as it is.I chose the **Tempura Rice Bowl**. You can also choose from chazuke (rice with tea) or mixed rice.**Accompaniments for the Tempura Rice Bowl** Pickles: Nasu (eggplant) pickled in nuka (rice bran) and cucumber.**Tempura Rice Bowl and Miso Soup** Includes shrimp, kakiage (mixed tempura), corn, and other seasonal ingredients. A variety of flavors spread across the palate.They use local ingredients, and there are many unique dishes you can only taste here, so I highly recommend considering this place. Less

I made a lunch reservation online a month ago and visited the restaurant. It seems that new reservations are currently limited to this method only. According to the information provided, prices have increased since June. The restaurant opens its doors precisely at 12:00, so those arriving early should be aware of this.Inside, all nine counter seats were occupied, and the atmosphere was full. The chef had a quiet, professional demeanor, with little interaction or conversation with the guests.What caught my attention was the overall timing, especially how the first half of the meal was served. After being seated, it took about 50 minutes before the tempura began, with only two appetizers served beforehand. Once the tempura started, it progressed at a very good pace, and the entire meal concluded in just over two hours. However, I was left wondering if it was necessary to spend so much time at the beginning. I felt that shortening that initial waiting period and wrapping up the meal in about an hour and a half would significantly enhance guest satisfaction.That said, the chef's skills and the quality of the tempura were undoubtedly top-notch. The batter was incredibly light and crispy, and the course featured a well-balanced selection of fresh local vegetables and seafood, each highlighting the natural flavors beautifully.For the final dish, I ordered the rare tempura bara, in addition to the usual tempura rice bowl and tempura tea. The tempura bara, which I hadn't had in a while, was excellently prepared, allowing me to enjoy its delightful crunch directly.The high quality of the flavors and the chef's expertise were clearly evident, but I couldn't help but feel a bit unsettled by the service aspect, including the initial waiting time, as well as the overall management approach of the restaurant.Here is the menu from today:- Sashimi of Isaki and cucumber- Sashimi of red squid- Head of sweet shrimp- Sweet shrimp- Fava beans- Whiting- Stick broccoli- Blue squid- Corn- Seaweed, white shrimp, caviar- Sweet sea bream- Onion- Genge (phantom fish)- Pickled water eggplant and turnip- Tempura bara- Miso soup with sea cucumber- Plum sorbet Less

Tabelog ★4.12 2026 Bronze 2025 Top 100 Tempura Restaurants I visited Tempura Koizumi, located in Daikucho, Kanazawa. The exterior resembles an old traditional house tucked away in a back alley. Inside, there is a counter with seats arranged in a row, as well as private rooms available. I stopped by for lunch while on a business trip to Kanazawa, and this place is known for its exceptional quality, having been selected for the Tabelog Bronze award. They offer a tempura course that I was eager to try. ▶︎ Appetizer - Horse mackerel, bracken, bracken sauce ▶︎ Sashimi - Red squid, fish scraps Tempura ▶︎ Shrimp heads ▶︎ Sweet shrimp ▶︎ Fava beans ▶︎ Whiting ▶︎ Boarfish ▶︎ Cuttlefish ▶︎ White shrimp with caviar ▶︎ Zucchini ▶︎ Purple asparagus, fresh ▶︎ Purple asparagus tempura ▶︎ Side dish, vegetables ▶︎ Cherry salmon ▶︎ Onion ▶︎ Manju shell ▶︎ Main course - Tempura rice bowl - Red miso soup - Pickles ▶︎ Dessert - Vanilla ice cream Since I was seated at the counter, I got to watch the chef prepare the tempura right in front of me. The selection of local Kanazawa ingredients was outstanding, and combined with the chef's expert skills, it’s easy to see why this place is considered number one in Kanazawa and has received the Bronze award. The owner, Mr. Koizumi, is said to be a contemporary of Mr. Kasamoto from "Takiya" and Mr. Motoyoshi from "Motoyoshi," both leading figures in the tempura industry. What an impressive generation! (Surprised) While sushi and traditional Japanese cuisine are prominent in Kanazawa, the soba and tempura here are truly of high caliber. It’s no wonder that Kanazawa boasts such a rich food culture and is popular as a tourist destination. You can enjoy the best tempura in Kanazawa here. It’s a wonderful restaurant. Less

I visit Kanazawa every year around this time, but it’s always rainy or overcast. This time, the afternoon brought heavy rain, almost like a downpour. From my accommodation at the Kanazawa Grand Hotel, it took about 20 minutes to walk to the restaurant via the Korinbo intersection, and I braved the rain to get there. However, by the time I arrived at the restaurant for my 6 PM reservation, the rain had lightened up, making me feel a bit lucky despite the weather.Having had a full lunch at Otome Sushi, I was slightly worried about whether I could finish the tempura, but my concerns were unfounded. This was my first time at a restaurant renowned for its tempura, and I was truly amazed by the creative process behind the batter. Such crispy and non-greasy tempura cannot exist without scientific principles behind it. Less

I visited Tempura Koizumi, a renowned tempura restaurant in Kanazawa that I had been looking forward to during my trip.The restaurant is about a 12 to 15-minute walk from Nomachi Station, or a 2-minute walk from the "Katamachi" bus stop. It is located on a quiet back street in Ikeda-cho, just off the bustling streets of Katamachi, and the traditional townhouse with a noren (curtain) gives it a distinctly Kanazawa atmosphere.The owner, Seijiro Koizumi, is a chef with experience at tempura restaurants, Japanese cuisine establishments, and sushi shops in Osaka and Tokyo. Recognized with two stars in the Michelin Guide Hokuriku 2021 Special Edition, it has also received the Tabelog Award 2026 Bronze and is listed among the top 100 tempura restaurants in Japan, making it a representative of Kanazawa's culinary scene.The ingredients are primarily sourced from the ports of Fukui, Himi, Nanao, and Kanazawa, featuring seafood along with local vegetables and wild plants. The course I enjoyed that day included many regional ingredients such as Kaga lotus root, white shrimp, sargassum, bracken, and boufu.Here’s what I had in the course:- Vinegared Horse Mackerel with Bracken: A dish where the richness of the horse mackerel meets the acidity of vinegar and the unique aroma of bracken, making for a memorable introduction before the tempura.- Sashimi of Sea Bream and Cuttlefish: The sea bream had a refined umami flavor, while the cuttlefish was sweet and tender, showcasing the chef's careful handling of the fish.- Aged Squid (10 days): This had a delightful sweetness and a sticky texture, with a delicate batter that didn’t overpower the squid’s natural flavor.- Fava Beans: These were fluffy and sweet, and while simple, frying them enhanced their aroma.- Whiting: The flesh was fluffy, the batter light, and the subtle umami of the white fish was beautifully preserved.- Boufu: With its fresh aroma and slight bitterness, it provided a nice accent amidst the seafood.- Tempura of Sargassum topped with White Shrimp and Caviar: This dish left a strong impression. The ocean scent of the sargassum, the sweetness of the white shrimp, and the saltiness of the caviar combined to create a bite that encapsulated the essence and elegance of Hokuriku.- Zucchini: When bitten, it released moisture and sweetness, and despite being fried, it didn’t feel heavy.- Side Dishes of Pickled Shallots, Tomatoes, and Vegetables: The acidity and freshness prepared my palate for the next tempura, making it even more enjoyable.- White Fish: Although I couldn’t identify the type, it was a gentle tempura with a fluffy texture that highlighted its delicate umami.- Lotus Root (Kaga Lotus Root): Its chewy and sticky texture was impressive. The sweetness intensified with each bite, making it a dish that truly represented Kanazawa.- Oyster: Cooked to retain its milky essence, the crispy batter paired well with the rich umami of the oyster.- Onion: Sweet and creamy, it was simple yet satisfying.- Conger Eel: The flesh was plump, the batter light, making it a fitting star dish towards the end of the meal.- Meal of Tempura Rice and Tempura Tea: The tempura rice was fragrant, and the tempura tea was light with dashi, providing a refreshing finish that left me wanting more.- Mugwort Ice Cream: This elegant ice cream had a gentle mugwort aroma, with a subtle sweetness that beautifully concluded the meal.Overall, Tempura Koizumi is a place to quietly savor Kanazawa's ingredients and craftsmanship. The batter is light, the cooking of each ingredient is meticulous, and there is a sense of stability throughout the course. Rather than flashy presentations, it’s a restaurant that gradually layers the aromas and textures of Hokuriku's ingredients. While the prices are on the higher side, it’s a place where you can truly appreciate the significance of enjoying tempura in Kanazawa. Less

Following my visit to "Respiration" last year, I explored the culinary delights of Kanazawa at "Tempura Koizumi." Nestled in a back alley of Ikeda-cho, just off the bustling streets of Katamachi, the restaurant's traditional townhouse exterior adorned with a noren curtain exudes a quintessential Kanazawa charm.The owner, Seijiro Koizumi, hails from Osaka and has honed his culinary skills at tempura restaurants, Japanese eateries, and sushi bars in Osaka and Tokyo.Recognized with two Michelin stars in the 2021 Hokuriku Special Edition, as well as the Tabelog Award 2026 Bronze, and selections in the Tempura 100 Best Restaurants for 2025, 2023, and 2022, this establishment is a true gem.The ingredients are primarily sourced from the ports of Fukui, Himi, Nanao, and Kanazawa, with many vegetables coming from local farmers. Notably, Koizumi himself sometimes forages wild mountain vegetables.On this day, I enjoyed the "Lunch Omakase Course," which included the following:**Vinegared Horse Mackerel** - The rich fat of the mackerel is perfectly balanced with the acidity of the vinegar, complemented by the sticky texture and fresh aroma of the bracken. This dish served as a light yet memorable introduction before the tempura.**Sashimi of Sea Bream and Cuttlefish** - The sea bream offered a refined umami, while the cuttlefish was sweet and tender, beautifully sliced. Although served at a tempura restaurant, the careful handling of the fish heightened my anticipation for the upcoming tempura.**Cuttlefish** - Aged for two weeks, the cuttlefish was sweet and had a delightful texture. The light batter did not overpower the cuttlefish's natural flavor.**Fava Beans** - These were deliciously sweet and fluffy, with their aroma enhanced by frying. I was thrilled to enjoy such a tasty vegetable tempura.**Whiting** - The flesh was fluffy, and the light batter allowed the delicate umami of the white fish to shine through. When enjoyed with salt, the fish's aroma spread beautifully.**Wild Vegetables** - This dish featured a plant that grows in coastal areas, offering a subtle bitterness and fresh aroma, making it a delightful addition.**Tempura of Sugamo Seaweed with White Shrimp and Caviar** - The oceanic scent of the seaweed and its crispy texture, combined with the saltiness of the caviar, highlighted the sweetness of the white shrimp, creating an exquisite dish with a wealth of flavors.**Zucchini** - When bitten into, it released a burst of moisture and sweetness. Despite being fried, it retained its refreshing quality.**Palate Cleanser** - Amidst the tempura, this dish provided a refreshing break with its acidity and juiciness. The light acidity of the tomato was particularly cleansing, while the crispness of the watercress added texture. I’m not fond of pickled shallots, so my wife enjoyed those.**Ribbonfish** - The tender white flesh flaked beautifully, with a toasty skin and the elegant fat characteristic of ribbonfish. The light batter complemented the fish's softness without being heavy.**Kaga Lotus Root** - With a chewy texture and crispy fried skin, this dish was a delightful textural contrast.**Oysters** - Cooked to retain their creamy interior, the crispy batter paired wonderfully with the rich umami of the oysters.**Onions** - Crisp and juicy with a satisfying sweetness, this simple dish was very fulfilling.**Conger Eel** - Coated in a slightly thicker batter, it had a crunchy texture and fluffy flesh, with the aroma of the eel wafting through. Each ingredient was fried to perfection, and this conger eel was no exception, yet it felt light.**Meal Finale: Tempura Rice and Tempura Tea** - To conclude, I enjoyed tempura rice and tempura tea. The tempura rice had a crunchy, fragrant texture that paired well with the rice, while the tempura tea was light and refreshing. These two dishes left me completely satisfied.**Mugwort Ice Cream** - Finally, the delicate aroma of mugwort spread pleasantly, and the sweet red bean paste inside was exquisitely refined, greatly enhancing my post-meal satisfaction.Overall, "Tempura Koizumi" offers a meticulous tasting experience of Hokuriku seafood, vegetables, and wild plants, making it clear why dining here is significant in Kanazawa. The light, crispy batter left little residual oil, showcasing impressive culinary skills.The restaurant adjusts the cooking methods and batter thickness for each ingredient, quietly layering aromas and textures. The accolades of two Michelin stars and Tabelog awards are well-deserved, and the course was highly satisfying.While prices in urban areas might be double, it’s delightful to find such quality at reasonable local prices.It was truly a wonderful restaurant, and I look forward to visiting again. Less

Tempura Koizumi, a tempura restaurant located a 15-20 minute walk from Nomachi Station, is highly rated for its diverse tempura dishes that utilize fresh ingredients from the Hokuriku region. It has been selected as one of the top 100 tempura restaurants from 2022 to 2025, and also received a Tabelog Bronze award in 2026.Online reservations have been available for just under a month, making it relatively easy to book a table and visit. The chef, who honed his skills in urban areas of Kansai and Kanto, started this restaurant after initially struggling to source quality ingredients. Now, he showcases the best seasonal ingredients in his tempura courses, representing the unique flavors of Hokuriku.Here’s the menu we enjoyed:-----------------------------◾️ Jun-sai We began the course with a refreshing vinegared dish featuring seasonal jun-sai (Japanese wild vegetables). The addition of summer vegetables like micro tomatoes and okra made for a light and crisp flavor.◾️ Sashimi Before the tempura, we enjoyed a dish of sashimi featuring akai ika (red squid) and ara (a type of fish). Ara is known as a premium fish, and its firm texture and sweet white flesh were quite impressive!◾️ Kuruma Ebi The lunch course kicked off with tempura, starting with kuruma ebi (sweet shrimp) wrapped in a light, crispy batter. The texture was delightful, with a slightly chewy bite.◾️ Sora Mame The tempura of sora mame (broad beans) offered a fluffy texture and unique aroma, complemented by a gentle sweetness. They used large, impressive broad beans.◾️ Hatahata Hatahata, a fish without scales that is popular along the Sea of Japan, is becoming rare due to declining catch numbers, making it a special treat in tempura form.◾️ Botan Boufu This dish featured botan boufu, a type of wild vegetable that is not commonly seen. The bitterness of the wild vegetable paired perfectly with the oil of the batter.◾️ Aori Ika The tempura of aori ika (bigfin reef squid) was aged for about ten days to enhance its flavor. The crispy texture and the sweetness that emerged while chewing were simply irresistible!◾️ Renkon A classic dish, the renkon (lotus root) tempura was fried until the skin was crispy. The crunchy texture combined with its stickiness and sweetness was elevated by a touch of salt.◾️ Iwa Nori This dish featured tempura of iwa nori (rock seaweed) topped with white shrimp and salty caviar, creating a complex blend of flavors when enjoyed in one bite.◾️ Zucchini The tempura of zucchini was hot and juicy, and when dipped generously in tempura sauce, it achieved a perfect balance of saltiness and the refreshing taste of grated daikon.◾️ Manju-gai Tempura of manju-gai (white clam), favored in Hokkaido and Hokuriku, offered a deep umami flavor and a wonderful chewy texture.◾️ Onion The onion tempura was sweet and perfectly sized for easy eating. The concentrated sweetness of the onion spread gently in the mouth.◾️ Anago The anago (conger eel) tempura was prepared right in front of us. It was not only fluffy but also had a delightful bounce, with a rich layer of fat that was simply the best.◾️ Tendon We concluded with a tendon (tempura rice bowl) featuring a generous serving of kakiage (mixed tempura) and white rice. The combination of various ingredients' sweetness and umami with the fresh, crisp rice was outstanding!◾️ Dessert The course ended with a rich milk ice cream featuring the delightful texture of buckwheat groats.-----------------------------After the meal, the chef warmly engaged with us, creating a wonderful atmosphere at this tempura restaurant. I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Tempura Top 100 Restaurants 2025 ◆Crowd Level◆ I was able to make a reservation the day before. ◆Parking◆ None ◆Duration of Stay◆ About 2 hours ◆Cuisine◆ Lunch Course ◆Comment◆ I had to go to Kanazawa unexpectedly, so I made a lunch reservation the day before. I visited alone. I was delighted to have the tempura of shirogai (white clam), which can only be enjoyed in this region.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

♡ I enjoyed the Omakase course.- Lightly marinated horse mackerel with a touch of bracken- Sashimi (snapper and squid)- Fresh natural sweet shrimp from Niigata- Locally grown organic broad beans- Local sandfish- Boufu (a type of edible plant, harvested 1-2 weeks before flowering)- Aori squid (aged for 2 weeks)- Seaweed topped with shrimp caviar- Organic zucchini- Purple asparagus from Hida Takayama (served raw with salt / the tips are tempura)- A palate cleanser- Trout (served with scallions and soy sauce)- Manju shell (white clam)- Kakiage tempura rice bowl- Pickles (thick cucumber and red turnip)- Soup- Dessert (vanilla ice cream)The course featured a variety of local ingredients that truly reflect dedication ❤️ The chef's commitment to perfecting the batter is remarkable ^_^ Interestingly, Chef Koizumi, along with Chef Kasamoto from Tempura Takiya and Chef Motoyoshi from Tempura Motoyoshi, were classmates in school. It’s wonderful to see classmates leading the tempura scene in Japan ^_^ Chef Koizumi has been working hard since the days when there weren't many tempura restaurants in Kanazawa, and he expressed his happiness about the recent increase in tempura spots in the area. He has clearly done extensive research ^_^ This dedication to tempura is truly admirable ❤️ The batter is made with ice-cold water and finely chilled flour, mixed in a bowl kept on ice. This temperature control is key to his focus on the batter. The light frying technique results in incredibly light tempura. The frying is done to perfection ❣️ Interestingly, Chef Koizumi was the one who came up with the idea of topping fried seaweed with sea urchin, which has recently become popular. Chef Motoyoshi uses sea urchin on shiso leaves, and it seems that the two of them had a conversation about how interesting it would be to combine fried items with fresh seafood, leading to this creation. I was delighted to hear such stories ❤️ Though they have different styles, it’s heartwarming to see them pushing each other to improve, and I have great respect for that ^_^ Wow, it was absolutely delicious! m(_ _)m Less

Located in a residential area near Katamachi, this hidden tempura restaurant had caught my attention for a while, so I made a reservation about a month ago to visit.I had a reservation for 12:00, and the restaurant opened right on time. I wasn't fully aware of the rules, so I waited a bit in front of the restaurant.The interior has a refined atmosphere, and I think there might be a private room as well.The menu consists solely of an omakase course, and everything started simultaneously.*Note: The dishes were served in no particular order as there was no menu available.First, I was served sesame tofu mixed with yomogi (mugwort). The aroma and richness of the yomogi were packed into this dish, raising my expectations from the very start.Next came the sashimi, followed by the tempura. Seasonal and local ingredients like squid, fava beans, and kiss fish were served one after another, and each was exceptional. Among them, the tempura topped with sea urchin was my personal favorite.The meal concluded with a delicious tempura rice tea and ice cream. Less

[Order]Omakase Course, no sashimi.[Waiting]Reserved via the website on a weekday evening.[Taste]The carefully selected ingredients are first explained to the customers, then fried and served one by one. Personally, I was particularly impressed by the squid, anago (conger eel), koshi-abura (a type of wild vegetable), and asparagus. Everything was delicious, but the fluffy texture of the anago truly showcased the pinnacle of tempura. The tempura rice bowl to finish off was rich in flavor yet not overwhelming, leaving me completely satisfied.[Overall]I was also recommended Japanese sake that paired well with the ingredients, and I enjoyed a sake from Toyama. The close proximity of the neighboring tables created a slightly tense atmosphere, not particularly relaxing. Less