Kataori
(片折)
Specialities
Chef
Takuya Kataori - A lover of Ishikawa's fine cuisine
Drink
The uncompromising effort is based on the consideration of the customers who visit the store.
Space
The minimalist aesthetic is apparent in the location and interior design
Review
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Review 370casesFollower 68PeoplePick-up reviews
冬は蟹を食べる季節であり、北にはズワイガニ、南には松葉ガニがあり、金沢の松葉ガニは一押しです。同時に、堅固な肉質の加賀ガニと濃厚な蟹みその香箱を同時に味わえるのは、本当に逸品であり、贅沢です。また、ブリはトップの「冰見ぶり」で、冬の間に北から南に移動し、富山県の冰見湾で名前を得ました。産卵寸前のブリ...Find out more
2023/12 Visitation
1times
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Review 431casesFollower 90People行きたくても行けないと思っていた片折さんにお誘いいただいて、ついに味わうことができました。 4月は「金沢の春の宴」 春野菜と甘鯛の甘酢餡かけ（うるいやコゴミなどの春野菜の苦...Find out more
2024/04 Visitation
1times
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Review 1,302casesFollower 1,474People今年も片折さんのホタルイカいただけました！
前日から片折さんのホタルイカが食べれると思うとワクワクして昨夜は寝ることが出来なかったです！ 東京から北陸新幹線に乗り2時間30分で金沢に着きます。 この日のスタートは17時3...Find out more
2024/04 Visitation
12times
Restaurant information
Details
| Restaurant name |
Kataori
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
076-255-1446 |
| Reservation Availability |
Reservations Only |
| Address |
石川県金沢市並木町3-36 |
| Transportation |
About 7 minutes walk from the bus stop "Hashibacho" 1,913 meters from Hokutetsu Kanazawa. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥40,000～￥49,999 ￥40,000～￥49,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
10% |
Seats/facilities
| Number of seats |
7 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| With children |
No |
| Website | |
| The opening day |
2018.5.16 |
閉じる
ChefTakuya Kataori - A lover of Ishikawa's fine cuisine
He trained for 11 years at the now-defunct Kanazawa restaurant Kaiseki Tsuruko. His skills were so highly praised that he was appointed head chef at Gyokusentei, where he was awarded one Michelin star. In 2019, he went independent and opened Kataori, which quickly gained a reputation and is now one of the most difficult restaurants to book in the Hokuriku region. However, he continues to pursue even more delicious food with an insatiable spirit of inquiry, saying, "There may be even more treasures in Ishikawa that I don't know about. My ideal is still a long way off."
DrinkThe uncompromising effort is based on the consideration of the customers who visit the store.
The first course is a bowl of porridge. "The reason I serve porridge first is because I was moved by the porridge my grandmother made for me when I was sick," says Kataori. In other words, Kataori's cooking is imbued with the same feelings for his guests as a grandmother who loves her grandchild. From flying all over Noto to searching for ingredients to spending four hours carefully preparing the broth in a pot, everything is fueled by his feelings for the customers who visit his restaurant.
SpaceThe minimalist aesthetic is apparent in the location and interior design
The restaurant is located at the foot of Tenjinbashi Bridge over the Asano River. On the opposite bank, separated by a row of pine trees, you can see the bustling Higashi Chaya District, but on this side of the river, the atmosphere is calm and serene. Along with the babbling of the Asano River, also known as the "Onna River" for its graceful flow, the atmosphere is one in which you can spend a tranquil moment. The restaurant, with its plain wood counter, is also a serene space that is characteristic of Kataori. Just like Kataori's cuisine, which adheres to the "aesthetics of minimalism," the restaurant is filled with a dignified cleanliness.
The horizontal axis is the region, and the vertical axis is the season. Enjoy the moment when these two intersect in a once-in-a-lifetime Japanese Cuisine.
Owner Takuya Kataori's daily routine is to scour the fields and fishing ports to gather ingredients. From high-end ingredients such as matsutake mushrooms, Matsuba crabs, and puffer fish to lesser kno
...wn local wild plants and seaweed, he makes no compromises and searches for only those ingredients that satisfy his eyes and tongue. What brings out the best in such ingredients is his refined minimalist cooking. The potential of the ingredients is brought out using Noto water, the finest dashi stock, and a minimum of seasonings. The clear taste once again conveys the richness of Ishikawa's ingredients and the depth of Japanese Cuisine.