Kisanuki quickly became popular after opening, with reservations for the counter seats being fully booked every day. On this revisit, I enjoyed a menu featuring early summer ingredients from the Hokuriku region. The dishes exemplified the supreme art of subtraction in Japanese cuisine, with no unnecessary seasonings. This restaurant is worth a trip to Kanazawa just for this experience.◎ Kanazawa Seri Tofu, Fukui Obama Purple Sea Urchin ◎ Grilled Bird Shell Clam Porridge ◎ Kanazawa Hairy Crab and Wild Fuki Soup ◎ Noto Rockfish, Himi Squid, Natural Red Clam ◎ Sweet Shrimp and This-Wata ◎ Himi Monkfish Tempura ◎ Ishikawa New Onion and Snap Peas ◎ Shinminato Sweet Tilefish Grilled over Charcoal with Green Beans ◎ Ishikawa Senrihama Natural Rock Oyster ◎ Soft-Shelled Turtle Soup ◎ Fukui Natural Eel, Cucumber, Vinegared Dish ◎ Kataha and Water Fuki Rice ◎ Marinated Horse Mackerel Rice Bowl ◎ Sweet Tilefish Tempura Rice Bowl ◎ Sea Bream Chazuke ◎ Kinome Warabi Mochi
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