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.
Oryori Kifune where we visited for lunch this time is in this district, too.
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.
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.
Kinpira oinari (inarizushi), whelk, pond smelt nanban-zuke, foire gras putty, sukeko (cods’ roe) and comquat. It’s beautiful box.
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.
Salted entrails of trepang chawanmushi (このわたの茶わん蒸し)
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.
Yellowtail was eaten with ponzu with monkfish liver. This sauce was awesome.
Noto globefish and its soft roe (能登ふぐと白子)
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.
Soft roe gratin (白子のグラタン)
It had lots of shrimps ! It was good. But it was too hot.
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.
Last, Oyster rice, pickled vegetables and miso soup.
Oyster rice (牡蠣ごはん).
The rice itself was excellent. And there were abundant smell of oyster.
Dessert was it. Yuzu granite and marinated hassaku orange (ゆずのグラニテ・八朔のマリネ)
We relaxed with coffee after the meal.
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