Kataori

Name: Kataori
Telephone: +81762551446
Price range: JPY 42,000
Rating: 4.56

片折

4.56

（18 reviews）

JPY 56,000

JPY 42,000

Kaiseki

Kanazawa-shi, Ishikawa, Japan

74

Reservations

Reservation agent service not available

Cuisine

Budget

JPY 56,000

JPY 42,000

Hours

Sunday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Monday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Tuesday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Wednesday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Thursday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Friday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Saturday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Public holiday

12:00~14:30

Accepts reservations

12:00

17:00~24:00

(L.O.19:30)

Accepts reservations

Address

Seating Options

Counter Table Private Room

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA,Master,JCB,AMEX,Diners)

Takuya Kataori, who served as head chef at Kanazawa's ryotei restaurant Kaiseki Tsuruyuki, became independent and opened the Japanese restaurant Kataori in May 2018. Every day he personally travels to distant places to procure the best ingredients, and this is the only restaurant in Kanazawa where you can taste matsutake mushrooms picked in the morning. We hope you will visit this restaurant at least once to taste the powerful flavor of the original ingredients.

Highlights

Ratings

4.56（18 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings4.60(5 reviews)

Food

-

Service

-

Ambience

-

Value

-

Reviews

ぱみたん

@vamitan

Japan

Mar 25, 2020

4.4

Kanazawa Expedition in November Dear Mr. Katafuri ⭐️ taste 9.5 It was the first time for a long time, not to mention the first time in a long time, to have this quality in a local area. I was impressed. I'm a bit localized lol ⭐️Service- I didn't really know what to expect since it was my first time here, but it was neither good nor bad. ⭐️Ambiance9 The atmosphere is pretty good. ⭐️Cos7 I had an image of 30000-40000. I thought it was high for a local place. ⭐️Direction 8 The direction was not in the middle of the show, but there was quite a bit in the second half.

Masaki

@masaking01

Japan

Aug 6, 2019

5.0

Date and time of your visit: 8, 2019 Dinner

Budget per person: JPY 37,000

[I was satisfied with Japanese food in a wonderful space. I don't need to say much, but it is no exaggeration to say that this is definitely the No. 1 restaurant I have been to this year, or even higher in the history of my life. It would be natural to say so, but the fundamental element of cooking is water. The water that is nurtured by the blessed geography of the Hokuriku region is the best part of the dishes served there. I was so moved that I would like to make a trip to seek out good water next time. I must visit again soon.

Yuki

, others 1 person

Yuki

@y

Japan

Sep 27, 2021

4.5

Date and time of your visit: 9, 2021 Dinner

Budget per person: JPY 36,000

The bowls, bonito and Obama's sea urchin were the best!

ま

, others 1 person

やまねひとみ

@hitomin21

Japan

Nov 6, 2019

5.0

This restaurant is a wonderful food experience! I was impressed and delighted from start to finish.

Yuki

@y

Japan

Jul 13, 2021

Date and time of your visit: 7, 2021 Dinner

Budget per person: JPY 40,000

Tuna and bonito

Yuki

@y

Japan

Dec 13, 2020

Date and time of your visit: 12, 2020 Dinner

Budget per person: JPY 46,000

Crab season at Fang Ori's. The simmered taro with crab paste was delicious 😋.

井坂省三

, others 1 person

Yuki

@y

Japan

Oct 25, 2020

Date and time of your visit: 10, 2020 Dinner

Budget per person: JPY 45,000

Autumn Foliage where you can enjoy matsutake mushrooms picked at lunchtime. The matsutake mushrooms, as well as the bowls and desserts, were excellent!

Shoko

, others 3 people

じょい

@joiii

Japan

Mar 27, 2020

riverside

Mizuho Kitahata

@mizuhokitahata

Mar 28, 2020

Yesterday, we went to Kataori-san in Kanazawa. I saw it introduced on "The Best Restaurant of My Life" broadcast last June as one of the restaurants chosen by Chef Shuzo Kishida of "Cantissance" (who supervised the cooking for the drama "Grand Maison Tokyo" starring Takuya Kimura), which won 3 Michelin stars for 13 consecutive years, and I wanted to go there. I wanted to visit the restaurant, and my visit came true 7 months later 😊. The restaurant is about 10 minutes by cab from Kanazawa station. The restaurant is quietly located in a corner of the Higashi Chaya district, near the Asano River. When you enter the restaurant, you first wait in a private room. Tea is served and we chat for a while. When the table was ready, we were led to a white wooden counter. It is made of "Ato," a tree used in Ishikawa Prefecture. The six-seater table offers plenty of space for a relaxed dining experience. ◉Noto abalone porridge ◉Ichiban dashi soup stock ◉Bowl of radish and monkfish Himi snow crab Flounder Japanese amberjack ◉Steamed monkfish liver ◉ Dried royal fern from Suzu, rolled with shida seaweed Duck from the net in Yamada Village, Toyama ◉ Steamed turnip and cod roe ◉ white rice, Koshihikari from Himi, boiled egg and konbu ◉Bowl of rice topped with pickled tuna Himi's sea trout rice bowl rice cooked with shiguregurashi Awa-manju (steamed buns) Matcha green tea Kataori's motto is to "make the most of Hokuriku's ingredients, and to cut them down to the bare essentials" (← Internet information). (← Internet information). The dishes were all gently flavored, and after the meal I was filled with a feeling of satisfaction of a slightly different kind than that of a full stomach! The definition of a three-star Michelin restaurant is "outstanding cuisine that is worth the trip", and I thought this restaurant was on par with that, and that you should make the trip all the way to Kanazawa to visit 😊.

望月英雄

@hideo-mochizuki

Mar 5, 2025

They are focusing on local production for local consumption and seem to place great importance on their relationship with producers. The way the dishes are structured beautifully highlights the main ingredients.

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