Sushidokoro Mekumi Nonoichi

北陸の寿司をアップデートした男。


『すし処 めくみ』の大将、山口尚享氏。

彼は北陸の寿司をアップデートした男といっても言い過ぎではない。全国に誇る人気店としてのポジションは言わずもがなだが、彼の功績は自身のお店への範疇に止まらない。10年以上も能登へと車を走らせ、往復3時間もかけて魚と向き合ってきたが、最近ではこれを止めたらしい。というのも、彼とのコミュニケーションを通じて、漁師や魚屋のレベルが何段もあがったためだとか。結果として、めくみのためだけではなく、北陸全体の寿司をアップデートに繋がったというわけだ。

さて、そろそろ料理をご紹介してまいりましょう。この季節の北陸の恵みといえば、そうやっぱり蟹でございます。富山の新湊の名産である紅ズワイガニから始まり、モクズガニ、香箱蟹などバリエーションも豊か。アプローチも同様で、焼いたり蒸したりと続き、一瞬寿司屋であることを忘れそうにまりました。笑

「蟹出汁のお粥」
「紅ズワイガニ」蟹味噌とともに。
「加能ガニ」蟹味噌とともに。
「モクズガニ」焼きにて。絶品。
「香箱ガニ」濃厚な旨味の味噌がソースに。
「鰹」能登町より。

ここから握り。温度帯の高さは相変わらず。やはり最初は違和感があるのだが、時間が進むにつれて舌にマッチしていくから不思議。握りにおいても蟹は登場するなど、やっぱり主役のポジションにございました。

「鰹」
「甘海老」富山より。細かく叩いて。
「鰆」奥能登より。
「中トロ」北陸でも鮪って取れるんですね！
「馬糞雲丹」丼仕立てで
「トロ巻き」
「炙り牡丹海老」
「白子」軍艦にて。軍艦でないと崩れてしまいそうなほどふわっと。
「焼き紅ズワイガニ」手渡しで提供されるが、飲み物ばりの口溶けです。
「小肌」
「蒸し紅ズワイガニ」
「のどぐろ」
「太巻き」出汁巻き玉子と干瓢の巻物。出汁がぶしゃっと飛び出る。
「玉子」甘海老とメレンゲ。

ご馳走様でした。

#金沢グルメ
#金沢
#寿司
#鮨
#食べ歩き
#グルメ
#gourmet Less

Miss Sushidokoro Mekumi so much already!

-Crazy Uni rice bowl seasoned with seaweed with an absurd ratio of sea urchin

- Seafood Treasure of the best seafood along the Noto Peninsula used for his nigiri

- Fried Ebi shrimp Head topped with sea salt

-God Level Noduguro and favorite Shirako Nigiri (thanks for the photos @thepursuitoffoodperfection !)

- a huge lobe of Grilled Ankimo that looked like foie gras served as nigiri too, freaking amazing

- More Kani mixed with kanimiso

@the_dining_austrian @tomokohappycamper Less

In the tranquil outskirts of Kanazawa, nestled within Nonoichi's serene landscape, lies Sushidokoro Mekumi, a sanctuary of culinary excellence led by the visionary Chef Takayoshi Yamaguchi. Renowned for his meticulous craftsmanship and an unwavering dedication to the freshest ingredients, my latest visit to Mekumi was nothing short of a gastronomic revelation, setting a new pinnacle in my culinary journeys.

The meal commenced with an otsumami trio of crabs, each selection embodying the pinnacle of sea flavors. The red snow crab, served with its own miso, burst with rich umami, setting a high benchmark for the courses to follow. In contrast, the white snow crab's delicate sweetness, enhanced by its miso, offered a nuanced flavor profile, while the hairy crab, with its creamy roe and tender flesh, showcased the sheer luxury of Japanese seafood.

Transitioning to nigiri, the Botan Ebi's natural sweetness was a testament to the ocean's bounty, while the Ika, with its subtle taste and tender texture, highlighted Yamaguchi's precision. The aged Buri, having undergone a seven-day aging process, unveiled a depth of flavor that was both bold and intricate, demonstrating a mastery over the art of sushi.

The cooked nigiri courses were equally compelling. The transformation of Botan Ebi through cooking introduced a new texture and sweetness, illustrating the chef's versatility. The Nodoguro, known for its rich, buttery flesh, was a highlight, perfectly grilled to accentuate its natural flavors.

This extraordinary meal at Mekumi was a comprehensive showcase of Chef Yamaguchi's dedication to his craft. Each dish, from the meticulously selected crabs to the expertly aged Buri, reflected a profound understanding of flavor and texture. The intimate setting of Mekumi, enhanced by personal touches like lacquerware from Yamaguchi's father, created an ambiance that was both welcoming and exclusive.

In essence, dining at Mekumi under Chef Yamaguchi's guidance is a journey through the zenith of Japanese culinary artistry. It's a place where the passion for sushi transcends the confines of the kitchen, offering an unforgettable experience that resonates deeply with those fortunate enough to partake. My latest visit, marked by an unparalleled dining experience, reaffirms Mekumi as a culinary landmark, not just in Kanazawa, but in the world of Japanese cuisine. Less

👈⬅👈スワイプ SWIPE 👈⬅👈
すし処 めくみ
Sushidokoro Mekumi
michelin2stars

#すし処めくみ
#めくみ
#sushidokoromekumi
#食べログ
#食べログアワード
#食べログシルバー
#山口尚亨
#patek_kanazawa
#予約困難店
#野々市市
#料理マスターズ
#ミシュラン二つ星
#michelin2stars
#米其林
#米芝蓮
#미슐랭2스타 Less

Gran finale of the kani season.

Takayoshi Yamaguchi, the chef behind Sushidokoro Mekumi, is renowned for his unique approach to sushi. Located in Nonoichi City near Kanazawa, his restaurant attracts top chefs and food enthusiasts from around the world. Yamaguchi's devotion to flavor and freshness is evident in his meticulous research and scientific analysis of ingredients, aiming to bring out their maximum umami. Despite not initially being interested in seafood, he discovered a passion for sushi through his work in the culinary industry. Inspired by his father's artisan spirit, Yamaguchi embarked on a journey to establish his own restaurant, pouring his heart into every dish.

Mekumi's intimate setting showcases Yamaguchi's attention to detail. The elegant interior, adorned with seasonal flower arrangements and a rare 400-year-old hinoki cypress counter, reflects his love for his native Ishikawa. With access to ultra-fresh seafood and strong local connections, Yamaguchi ensures he sources the finest ingredients. His scientific approach extends to understanding the impact of factors like fatty acids and amino acids on umami, as well as the influence of diet on fish flavors. Each dish at Mekumi is a burst of umami, meticulously prepared to showcase the natural qualities of the ingredients.

Yamaguchi's relentless pursuit of quality leads him to explore local markets, such as Nanao Market on the Noto Peninsula, where he personally selects the catch of the day. He dedicates countless hours to sourcing the best seasonal ingredients, often with just a few hours of sleep each day. His devotion to showcasing the bounties of the region attracts fellow chefs eager to experience the difference in freshness and quality offered by the surrounding seas.

Located near the Sea of Japan and Toyama Bay, Yamaguchi benefits from the region's rich seafood offerings. From female snow crab with roe and mullet roe lightly charred for enhanced aroma, to aged tuna and meticulously selected squid varieties, Mekumi's menu is a testament to the incredible local produce. Yamaguchi's passion for quality shines through, even sourcing ingredients from other areas when needed.

As Yamaguchi continues his pursuit of perfection, he plans to refine his unique style through quantitative analysis while retaining his heartfelt approach. Mekumi is not just a sushi restaurant; it's an embodiment of Yamaguchi's artistic expression, his unwavering dedication to flavor, and his desire to share the true tastes of Kanazawa and the greater Hokuriku region. Less

Sushi Mekumi すし処めくみ 3rd visit — 1st time during the peak of the crab season and this meal was at another level compared to the previous 2 visits in summer. 3 types of crabs served with Kani miso over leg meat. A few nigiris and finally uni rice seasoned with seaweed. Definitely the best place for crabs among all sushi restaurants. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #sushidokoromekumi #kanazawa #ishikawa #japan #japanesefood #crab #すし処めくみ #金沢 #石川県 #日本 #日本料理 Less

Takayoshi Yamaguchi, the master of kani (crab) preparation, showcases his culinary prowess at Sushidokoro Mekumi, where guests are treated to a remarkable dinner featuring five distinct and exquisite crab varieties. With his scientific approach and relentless passion for flavor, Yamaguchi mesmerizes diners with the freshest seafood sourced from the abundant Sea of Japan. Located in Kanazawa, his restaurant stands as a testament to his unwavering dedication to local ingredients and the pursuit of umami. Through his unique style and profound understanding of sushi, Yamaguchi has captivated top chefs and food enthusiasts from around the world. Less

Mekumi すし処 めくみ 2nd visit — better season this time so the experience was a lot more enjoyable than my first visit. Special ingredients include gasu ebi, the season’s last fugu shirako and bafun uni. The seaweed seasoned uni rice was heavenly. (No pictures on the nigiris as you are supposed to eat them as soon as they are served) •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #石川県 #すし処めくみ #kanazawa #mekumi Less

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お寿司を食べるために石川県まで✈️
『すし処 めくみ』

神業を目の当たりにできる空間✨
今回はシーズン最後の蟹もいただくことができました。

次はいつ行けるかな☺︎
#すし処めくみ #石川県グルメ #野々市市 #神業 #ティーペアリング #食べログゴールド #海老 #蟹 #のどぐろ #目鯛 #平目 #godlevel #sushi #ishikawa #foodpic #hardtobook #kanazawa #explorepage Less

Sashimi of bonito and yellowtail caught in the morning

七尾産迷い鰹、鰤

どちらも朝捕れたもの。常温で脂が溶け出して、つやつやしているのが美しい。口に入れると脂が溶け出すが、全くしつこさがなく、旨味だけが余韻として残るのが感動的。

Sushidokoro Mekumi Nonoichi, Ishikawa
石川 野々市「寿し処 めくみ」

2020年12月

#sushidokoromekumi #mekumi #sushi #寿し処めくみ #めくみ #鮨
#twomichelinstars #tabeloggold #ミシュラン二つ星 #食べログゴールド #worlds50best #asias50best #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less

Takayoshi Yamaguchi san restaurant is generally listed as a sushi restaurant. I think this classification is wrong as he now clearly has established himself in his own category.
Yes, he still serves nigiris, but most of them have not a raw neta, but a cooked one. So together with his otsumami most of the food is cooked.
The sourcing is always absolutely top notch, the execution flawless. Together it creates an unbelievable meal. His extensive sake selection and pairing with his food leaves no wish unfulfilled.
Since March 2020 I have been there 10(!) times and every single meal was an extraordinary experience. Less

Takayoshi Yamaguchi - the master of them all

There you go and make a really effort and learn to experience the best sushi places on earth. You think you know something. Then you go to Sushitokoro Mekumi and life is changed. You know nothing, you wasted your life. It is that good, believe me!
I do not know where to start but let me just pick his crab preparations. Having heated the hair carb a little bit, he boils down the crab that has been cleaned carefully with water with a salt concentration of 1.5 to 1.6%. Of course, the boiling time is also adjusted by seconds and the salt concentration is adjusted by 0.1% based on the individual difference of the crab. Up to this point, the preparation is down. Then, the body of every crab is packed in its shell. And the shell is filled up with crab roe. Less

Kanazawa is known for its abundance in fresh seafood due to its proximity to the Japan Sea. So naturally, our first stop in this city is one of the top sushiyas - Mekumi (すし処 めくみ) - which is #2 on Tabelog in the Ishikawa Prefecture for sushi. Chef Takahashi Yamaguchi runs the show here, preparing everything with the help of 1 apprentice and serving everything himself. There are just 8 seats at the counter and food photography was not permitted. What stood out the most is the top-grade quality of the fish. Overall, a very enjoyable start to our 5 nights in Kanazawa.
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Sushi Dokoro Mekumi (すし処めくみ), Kanazawa (April 2017)
#cityfoodsters_kanazawa
#cityfoodsters_sushidokoromekumi Less