Kanazawa

One diner remembered the cucumber served with blanched conger eel. For a seafood-focused meal, the menu ranges from assorted sashimi and bonito sashimi to grilled sea-bream collar and overnight-dried tilefish. One visitor enjoyed the richness of the yellowtail sashimi, while another singled out the conger eel and cucumber. These accounts offer a few impressions to consider when choosing among the fish dishes.

There is more than seafood: the menu also includes grilled wagyu and pork loin grilled with black pepper. A diner who ordered the wagyu described eating it with wasabi, and noted the meat’s sweet-tasting fat and tenderness. The same diner recalled simmered Iwatsu spring onion with pork belly for the onion’s sweetness, the pork’s savoury flavour and the gentle taste of the broth. It offers a different way to share a meal from the sashimi and grilled dishes.

A pair of diners reported ordering several dishes, including assorted sashimi and pork loin with black pepper, and found the portions well suited to sharing. As a small-plate restaurant, Kanazawa may suit a dinner built around a selection of dishes. To finish, there are options such as rice with dried baby sardines, ochazuke (rice with tea or broth) and nyūmen (warm noodles in broth). You can centre the meal on a fish dish, or add rice or noodles at the end.

A visitor has reported compact counter seating, and reservations are accepted. Dinner reservations are recommended, so contact the restaurant in advance if you would like to secure a seat.