Sushi Kibatani
(鮨 木場谷)- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Sunday
Specialities
Chef
Mitsuhiro Kibatani - No compromise on procurement or effort
Food
The pride of the craftsman who transforms the finest seasonal ingredients into the most delicious dishes
Space
Enjoy a relaxing moment in Kanazawa, a city of delicious food, and Edomae cuisine.
Set menu
Review
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Review 386casesFollower 273PeoplePick-up reviews
ミシュラン一つ星 すきやばし次郎の兄弟弟子である船橋よしうら〜鮨 青木〜地元富山県小矢部市で出張鮨職人を経て〜2016年主計町に鮨 木場谷をオープン〜不動の人気店に つけ場には「初心不忘」の書が掲げられ、ザ！男道的な風貌の大将、話すと柔らかく丁寧に説明してくれ、話していくと共通の知り合いや東京の...Find out more
2024/03 Visitation
1times
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Review 949casesFollower 18,264People金沢で江戸前鮨を堪能！
金沢で人気なお鮨屋さん。新規で電話して予約取れるよ！ただ１ヶ月前には予約した方が良さげ。けっこーボリュームあるから満腹状態になった！ 金沢駅からタクシーで10分程の場所に...Find out more
2024/05 Visitation
1times
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Review 32casesFollower 7Peopleさすが金沢の名店、氷見の鮮魚が喜ぶお仕事を満喫
関東圏に住まう食を趣味とする人々がなぜ交通費を投じて金沢を訪問し寿司を楽しむのか。答えと蟹を求めてグランクラスに乗り、東京駅から3時間かけて金沢へと向かうこととした。知人もいないし...Find out more
2024/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Kibatani（Sushi Kibatani）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
076-256-1218 |
| Reservation Availability |
Reservations Only
ご予約はお電話またはポケットコンシェルジュからお願いします（ウェイティングも可能です）。 |
| Address |
石川県金沢市彦三町1-8-26 1F |
| Transportation |
Walking, taxi 1,267 meters from Hokutetsu Kanazawa. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA） Electronic money Not Accepted |
Seats/facilities
| Number of seats |
9 Seats （ 9 seats at the counter） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2016.4.5 |
閉じる
ChefMitsuhiro Kibatani - No compromise on procurement or effort
Born in Toyama Prefecture in 1973, he worked as an office worker before discovering the charms of fish while working at a fish shop in Tsukiji. He has an unusual career history, having trained at famous Ginza restaurants such as Sushi Aoki, and honed his skills as a sushi chef specializing in outcalls while helping out at his family's fish shop before going independent. He is extremely particular about the season and freshness of the local fish he uses, so much so that he travels to the fishing port at 5am every morning, taking an hour to get the best ingredients before they are distributed to Toyosu. The sushi he serves shines through with the discerning eye and Edomae techniques he developed during his time as a fish shop.
Food The pride of the craftsman who transforms the finest seasonal ingredients into the most delicious dishes
With the hope that customers can enjoy the quality of Hokuriku fish, which is rich in species and has a great seasonal appeal, most of the fish served are local, except for tuna. The owner himself sacrifices sleep and travels to the fishing ports of Himi and Shinminato in Toyama to purchase seasonal local fish with a keen eye. These Hokuriku fish are transformed into the finest ingredients by the precise cutting and precise work of Mr. Kobatani, who knows all about how to make the most of them, such as aging and searing. The sushi rice, which comes apart easily and brings out the umami of the ingredients, is also a key element in creating a beautiful and consistent dish.
SpaceEnjoy a relaxing moment in Kanazawa, a city of delicious food, and Edomae cuisine.
A corner of Hikozocho, where stately old houses and townhouses line the streets, is a place to relax in a good old townscape. Passing through the noren curtain hanging in an old house with its distinctive vermilion latticework, you enter a new world of sushi where Noto-mae and Edo-mae sushi resonate together. The plain wood counter seats allow you to enjoy conversation with the friendly owner and his beautiful manners, and the private rooms at the back of the store overlook a small miniature garden reflecting the four seasons, both of which are filled with a spirit of tranquil hospitality and allow you to relax and immerse yourself in the pleasure of Noto-mae sushi.
Edomae sushi, a masterful technique that brings out the best in Kanazawa's seasonal fish. A new style of Notomae sushi that lets you fully enjoy the delicious flavors of the Sea of Japan.
Sushi Kibatani quietly hangs its curtain in Hikozo-cho, a charming teahouse district in Kanazawa City, Ishikawa Prefecture. Located in a fierce sushi battleground, it is renowned as a famous restauran
...t that is difficult to book, and sushi connoisseurs from inside and outside the prefecture visit. The restaurant serves unique nigiri sushi based on Edomae style, using seasonal fish from the Hokuriku region that the owner personally visits the market every morning to select. The sushi rice, salt, and soy sauce are all from Kanazawa, and the restaurant also stocks locally produced sake, making this a sushi restaurant that takes advantage of its location to approach the true value of Notomae style sushi.