Kifune(御料理 貴船) in Kazue Chaya of kanazawa

Kinpira oinari, whelk, pond smelt nanban duke, foire gras putty , sujiko (cod roe) and cumquat, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016) ISHIKAWA (Kanazawa etc)
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Kazue Chaya district is located within 10 minutes walk from Higashi Chaya district. Contrary to Higashi Chaya, Kazue Chaya is calm. Many luxury restaurants are in this district.

Along the river, Kazue Chaya District, Kanazawa (Hokuriku&Tokai 2016)
Street, Kazue Chaya District, Kanazawa (Hokuriku&Tokai 2016)

Oryori Kifune where we visited for lunch this time is in this district, too.

Appearance, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Where ?

They are located along Asano river in Kazue Chaya district.

Reservation is necessity

I heard it is very popular Japanese traditional foods restaurant and it is really hard to reserve, especially at lunchtime because they accept only four groups at a time.
And they have inexpensive lunch course, compared to dinner course.

We couldn’t reserve at first, but fortunately, there’s cancellation two days before the day.

We asked to the staff about the reservation next lunch and she said to us that they have full reservation until six month ahead.

At lunchtime, they prepare two courses. 3000 yen and 5000 yen (excluded in service fee and consumption tax).
We ordered 5000 yen course.

5000 yen lunch course

After we entered the restaurant, the staff took us to table.
All tables are separated like room.

At first, tea and dried beans were served. Their course consists of seasonal dishes.

Tea and dried beans, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Next, Sakitsuke (先附) (Appetizer) with face mask.
Face mask can’t be eaten. And this gold sake cup had non-alcoholic yuzu drink as aperitif. It was sweet.

Face mask, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Kinpira oinari (inarizushi), whelk, pond smelt nanban-zuke, foire gras putty, sukeko (cods’ roe) and comquat. It’s beautiful box.

Kinpira oinari, whelk, pond smelt nanban duke, foire gras putty , sujiko (cod roe) and cumquat, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Deep fried Noto globefish coated with kakinotane (能登ふぐの柿の種揚げ)
They use kakinotane as coating for deep fried foods ! Fantastic ! Its outside was crisp and inside globefish was soft.

Deep fried Noto globefish coated with kakinotane, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Salted entrails of trepang chawanmushi (このわたの茶わん蒸し)

Salted entrails of trepang chawanmushi (Konowata), Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Assorted sashimi (お造り) was served.
Gasu shrimp (gasu ebi), yellowtail (Buri), neon flying squid (Aka ika) and marbled rockfish (Kasago).

Gasu shrimp is caught in Hokuriku area like Ishikawa and Fukui only. And it can’t be eaten in another region because it lose its freshness soon.

Assorted sashimi - gasu shrimp , yellowtail, neon flying squid and marbled rockfish (kasago) Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Yellowtail was eaten with ponzu with monkfish liver. This sauce was awesome.

Yellowtail with monk fish and ponzu, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Noto globefish and its soft roe (能登ふぐと白子)

Noto globefish Soft roe, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Scallop and cauliflower agedashi (帆立とカリフラワーの揚げ出し)
It had much crab meat in this soup. It had good smell. Rice was being cooked toward the back while eating it.

Scallop and califlower agedashi, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Soft roe gratin (白子のグラタン)
It had lots of shrimps ! It was good. But it was too hot.

Soft roe gratin, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Buri daikon (ぶり大根)
Ordinary buri daikon have yellowtail’s meat. But it have minced yellowtail ball instead. This ball was so soft like marshmallow. Black shichimi and yuzu peel added it more flavor.

Buri Daikon, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Last, Oyster rice, pickled vegetables and miso soup.

Meal, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Oyster rice (牡蠣ごはん).
The rice itself was excellent. And there were abundant smell of oyster.

Oyster rice, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Dessert was it. Yuzu granite and marinated hassaku orange (ゆずのグラニテ・八朔のマリネ)

Yuzu granite, Oryori Kifune and marinated hassaku orange, Kanazawa (Hokuriku&Tokai 2016)

We relaxed with coffee after the meal.

Coffee, Oryori Kifune, Kanazawa (Hokuriku&Tokai 2016)

Everything was delicious and beautiful. We were satisfied.

About the restaurant

Name in English / Oryori Kifune
Name in Japanese / 御料理 貴船
Address / 1-9-69, Hikosomachi, Kanazawa-shi, Ishikawa
Bus stop / Owari-cho (尾張町) bus stop

Open / 11:30 a.m. – 3 p.m., 5:30 p.m. – 10 p.m.
Sundays / 7 a.m. – 9 a.m., 11:30 a.m. – 3 p.m., 5:30 p.m. – 10 p.m.
Close / Wednesdays

Credit card / Available
Reservation / Required


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