[Kanazawa] Michellin-starred Otomesushi (乙女寿司)

Botan shrimp,Otome zushi, Kanazawa (Hokuriku&Tokai 2016) ISHIKAWA (Kanazawa etc)
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Otomesushi (乙女寿司) located in Katamachi area is one of the fancy sushi restaurant in Kanazawa. So, we reserved in advance and went to there at dinner time. All popular sushi restaurants in Kanazawa is hard to reserve. So, reservation is essential.

Appearance,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Where ?

It’s located busy area. There are many restaurants and izakaya around there.

Seasonal dinner course

They have dinner course having tsumami (small dishes) and sushi only, so after we were seated, the lady asked to us about our drinks only. So, I ordered Japanese sake. The chef said to us “Is there any food that you prefer not to eat?” We said “No.”

Japanese sake,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Well, I expected that the course have blackthroat seaperch, gasu shrimp and whelk because those are Kanazawa’s specialty seafood.

At first, Flat fish (ヒラメ) was served.

Flat fish sashimi,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

And Botan shrimp (ボタンエビ) having its eggs. It had sticky texture and tasty.

Botan shrimp,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Whelk (梅貝). It was fresh and crisp.

Whelk,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Yellowtail(ブリ). Fatty.

Yellow tail sashimi,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Grilled globefish’s soft roe (焼きふぐ白子). It was baked lightly. So, its outside was lightly crisp and inside was creamy.

Grilled softroe,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Grilled nodoguro with salt (blackthroat seaperch / ノドグロの塩焼き).So fatty. There were much fats between its skin and meat.

Grilled blackthroat seaperch,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Then, sushi time has started. First sushi was Amaebi (Sweet shrimp / 甘エビ).
As its name, it was so sweet and had springy texture. Delicious.

Sweet shrimp,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Yellowtail (ブリ) was served again. Fatty part of yellowtail.

Yellow tail,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Aka Ika (Neon flying squid / 赤いか). It had artistic cut ! And its sticky texture was great.

Neon flying squid,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Crab (かに). Crab’s meat with its brown meat. Probably it’s snow crab.

Crab,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Toro part of tuna (トロ). It had tendon and it might no be good-looking, but it was fatty and tasty.

Toro part of tuna,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Aji (Horse mackerel / アジ)

Horse mackerel,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Vinegared mackerel (シメサバ). It was vinegared slightly. So, I felt fresh texture.

Vinegared mackerel,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Nodoguro (Blackthroat seaperch / ノドグロ). Because it was grilled lightly, plenty of fat appeared.

Blackthroat seaperch,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Kohada(Gizzard shad / 小肌)

Gizzard shad,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Sea urchin (うに)

Sea urchin,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Hirame (Flatfish / ヒラメ)

Flat fish,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Anago (Conger eel / 穴子)

Conger eel,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Tekka-maki (Tuna roll / 鉄火巻き)

Tuna roll,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Last food of our course was Miso soup with Ebi shinjou (エビしんじょうのみそ汁)
Ebi shinjou is minced shrimp ball.

Soup,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)

Gasu shrimp

We asked the chef about another sushi. The chef recommended some and we ordered one of it from his recommendation. We thought we should eat Gasu shrimp (ガスエビ) all the same 🙂
We can’t eat it at Kanto region like Tokyo. It was not bad. But sweet shrimp was far better.

Gasu shrimp,Otome zushi, Kanazawa (Hokuriku&Tokai 2016)
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About the restaurant

Name in English / Otomezushi
Name in Japanese / 乙女寿司
Address / 4-10, Kikuramachi, Kanazawa-shi, Ishikawa
Phone / 076-231-7447

Open / 12 a.m. – 2 p.m., 5 p.m. – 10 p.m.
Close / Sundays, national holidays, Wednesdays’ dinner time

Reservation / Required
Credit card / Available


  1. Mitzie Mee says:

    It looks truly amazing. What a feast! You’re so lucky you got a table.

    • Ryoko says:

      I think so, too. I was lucky :p
      Winter is the best season to visit Kanazawa for eating local seafood though it is too cold !

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