Sushi Dokoro Mekumi (すし処 めくみ) Nonoichi

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