Sorry, this entry is only available in Japanese.
People around the world eat more sardines than any other fish. But, have you ever tried sardine sashimi? Fresh sardines are delicate and a little difficult to work with, so you’ll seldom see sardine sashimi, even at sushi bars. We always purchase fresh sardines and serve them the same day. Why not give them a・・・
Up from my sick bed and finishing my rehabilitation regimen, I took a bus downtown. Iwashigumi is always packed on weekends, but I waited and got in when another party left. Sardine tartar is still on the menu, but it won’t be for long. Crispy fried sardines and sardine sushi are my favorites. I order・・・
A Bulgarian friend just sent pictures of the lunch scene at Ishiguro. In the evening, regular customers dig in to the regular menu while chatting quietly and downing a few drinks. But at lunch, the chef offers up a variety of whimsical and unpredictable menu items that make Ishiguro hard to categorize. Maybe that’s why・・・
I believe any serious Japanese chef has to wear a kimono and wield a proper kitchen knife. Real pros do all the little things and spare no effort. The master chef at Iwashigumi thinks and acts the same way. Apparently, the accountants have been telling him he should think about finding ways to cut costs.・・・
Everyone was totally satisfied with the premium “kaiseki” dining experience (25,000 yen per person) at one of Kanazawa’s finest traditional Japanese “ryotei” restaurants, Kotobukiya. Unfortunately, I didn’t attend. It was a gourmet tour group from France, and I helped set things up. Recently, overseas guests have been coming to Kanazawa for the restaurants and the・・・
Izakaya Itaru — arguably the most popular Izakaya in Kanazawa. The place was full of customers who had wisely made reservations in advance, but my timing was good, and I was given a seat. A few brave hopefuls were standing in line waiting for a seat. I could understand waiting in front of a ramen・・・