A two-star Japanese cuisine restaurant ""Kataori"" opened in 2018 alongside the Asano River, about 10 minutes by car from Hokutetsu-Kanazawa. In this location, rich with the old Edo atmosphere of the Higashi Chaya District that stretches along the opposite bank of the river, ""Kataori"" serves Japanese cuisine that highlights the tastes of local ingredients, along with a sense of the transition of seasons.
The owner-chef, Takuya Kataori established KATAORI after working as the sous chef at Tsuruko, a world gourmet guide award restaurant in Kanazawa(Tsuruko is schedule to be closed in November 2018) then as the chef at a ryotei restaurant in the city. With ""Simple dishes, pared down and scrutinized, highlighting the ingredients of Hokuriku"" as his motto, he is devoted to the connoisseurship and purchasing of ingredients.
Takuya shops every day to obtain fresh natural ingredients. He heads to Nanao every morning to examine the morning's catch of fish, then returns to the restaurant with the live catch for marinating and filleting. On the way back from Nanao he stops at Tatsuruhama to collect Fujinose sacred water for use in dishes and in the broth that forms their base. He buys vegetables directly from farmers, listening to growers' ideas and helping them harvest while procuring pure, natural goods and the season's highest-grade ingredients. In autumn, he makes 6-hour round trips to Suzu from late September through October to pick matsutake mushrooms. (In Kanazawa, the taste of matsutake picked that morning is a special treat to be found only at ""Kataori"") Takuya also directly purchases select winter crab and the country's top morning-catch Japanese pufferfish at fishing harbors.
The broth that brings out these wonderful, top-class ingredients of Hokuriku is made with bonito shavings that are a special-order item from Makurazaki in Kagoshima. The bonito used are only those caught in the most stress-free way, without contacting the fishing net. Kelp from Rishiri and the spring water of Fujinose also go into the broth. The soy sauce is made with 100% domestic soybeans. Only the best ingredients of Kanazawa come together to create dishes only found at ""Kataori"". 5 selections of Japanese sake are always on offer, centered on local creations. French wine, champagne, and Noto wine are also available.
Takuya Kataori's commitment extends to local utensils and interior furnishings by ""sukiya"" architecture carpenters. The 8-seat counter is a single plank of wood from ""ate,"" the prefectural tree of Ishikawa, while the floor is ""tomuro"" stone also used in the stone walls of Kanazawa Castle. The wild grasses decorating spaces in the floor were picked among the mountains by Takuya Kataori on the return from morning purchasing trips to Noto. The dining utensils, collected for over a decade by Takuya and his wife, feature antiques by artists with connections to Ishikawa Prefecture, including works by Rosanjin and by Kutani ware artists Seika Suda and Eiju Yaguchi. ""Kataori"" hopes that you will enjoy the deep flavors of chef Kataori's dishes, together with the ingredients and the stories they weave, such as the specially selected chairs repaired from antiques.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
By taxi 10-minute Kanazawa Station(Hokurikushinkansen,JR Hokuriku Line)