【石川県】美味しいを知り尽くす！ミシュラン掲載の名店グルメ特集 Ishikawa Michelin

お料理は、気を衒わない素朴でシンプルな日本料理。世間に迎合しない、慈悲深いお料理とでも言いましょうか。そして料理もそうですが、何より特筆すべきは器。大将が器への拘りや造詣が深く、数々の有名作家の器が出されます。素人でも分かるくらい、ただならぬ雰囲気を醸し出す器はそれでお料理を頂けるというだけでも価値があると言っても過言ではないでしょう。印象に残ったお料理に関しては、甘味の「栗きんとん」がこの日のMVP。栗と砂糖しか使っていないシンプルな栗きんとんですが、今まで食べた栗きんとんで圧倒的No.1でした。派手さは決してないですが、何歳になっても愉しめる良い意味で素朴なお店。

また機会があれば伺いたいと思います。ご馳走様でした。

The cuisine is simple and plain Japanese cuisine that does not pander to the world. The cuisine is simple, plain, and simple Japanese cuisine that does not pander to the world, but rather is compassionate. The dishes are the same, but what is most noteworthy is the tableware. The owner has a deep interest in and knowledge of tableware, and he serves dishes made by a number of famous artists. It would not be an exaggeration to say that the dishes served on such dishes, which create such an extraordinary atmosphere that even an amateur can recognize them, are worth the price of admission. As for the dishes that left a lasting impression on me, the MVP of the day was the sweet dish “Kurikinton,” a simple chestnut kinton made only with chestnuts and sugar, but it was by far the best chestnut kinton I have ever eaten. It is not fancy, but it is a simple store in a good sense that can be enjoyed no matter how old you are.

I would like to visit again if I have a chance. Thank you very much.

一軒家レストラン・ミシュラン2つ星・お皿と盛り付け、大きなカウンターキッチンと遊び心のあるメニューたち、北陸という生産地にこだわり、シェフの人柄が伝わってきます。金沢に行く際には必ず行くリストにランクイン！シェフは、銀座のフランス料理店をはじめ、スイス、北欧、フランスなどで4年働き、自店をオープンする地として選んだのが、「食材、生産地、文化、風情が揃う」金沢だったと聞きます。

A house restaurant, 2 Michelin stars, plates and serving style, a large counter kitchen and playful menu, a focus on the Hokuriku region of production, and the chef’s personality. It ranks high on my list of places to go when I visit Kanazawa! We are told that the chef worked for four years at a French restaurant in Ginza, as well as in Switzerland, Scandinavia, and France, before choosing Kanazawa as the place to open his own restaurant, where “the ingredients, the production area, the culture, and the atmosphere are all here.

金沢在住の方に誘われて行ってきました、前々から気になっていたので念願のお店。

ご馳走になったのでお会計を知らなかったけど後から聞いてビビビックリ、リーズナブルです。3万円でもおかしくない内容だと思いました。北陸近海の地物が中心なのは旅行客の私達には嬉しいことで、その土地の物が食べたい派です。残念だったのは小上がりの座敷だったことです、次は大将がいるカウンターで食べたいですね。

I was invited to this restaurant by a Kanazawa resident, and I had been curious about it for a long time.

I did not know the bill, but was surprised when I heard it later. We were happy to hear that the restaurant mainly serves local products from the sea around Hokuriku, as we are travelers and like to eat local food. Unfortunately, we were seated in a small tatami room. Next time, I would like to eat at the counter where the owner is.

金沢に行く度に最優先で組み込みたい金沢の食材をフルに堪能出来る地産地消スペイン料理 Respiracion 。近江町市場から徒歩1分、金沢駅からもタクシーで10分かからないぐらいの場所にある。外観は趣のある町屋が特徴でレストランの主屋の横にデザイン性のあるウェイティングルームも用意されている。内観は築140年の町屋を改装した風情もありながらお洒落な雰囲気も良くオープンキッチンからは多くのスタッフさんの真剣な眼差しと活気を伺える。何よりスタッフの方々もフレンドリーでかっこよくて最高。金沢から世界へ！既に海外のお客さんにも注目されているレスピラシオンは梅シェフはスペインバルセロナでの修行経験を持つ。ソムリエの金村さんの合わせるペアリングも良くいつも大満足で楽しめる。

Respiracion is a locally produced and consumed Spanish restaurant where you can fully enjoy Kanazawa’s ingredients, which should be incorporated as a top priority every time you visit Kanazawa. It is located a minute’s walk from Omimachi Market and less than 10 minutes by cab from Kanazawa Station. The exterior features an atmospheric machiya (townhouse) with a well-designed waiting room next to the restaurant’s main building. Inside, the 140-year-old townhouse has been renovated to create a tasteful yet stylish atmosphere, and the open kitchen shows the seriousness and energy of the many staff members. Above all, the staff is friendly and cool. From Kanazawa to the world! Chef Ume has trained in Barcelona, Spain. Chef Ume’s sommelier, Mr. Kanamura’s pairings are also excellent and always very satisfying.

美味しかったんですが、何より雰囲気が。。。大将の醸し出すピリついた空気感でスタッフさんは緊張してて楽しくお仕事されていない様子だし、その緊張感が客全員に伝わっており皆さまヒソヒソ話。カウンターのレストランではある程度の凛とした空気感は必要かと思いますが、緊張と緩和の「緩和」が皆無。そして入店から1時間半で〆の天丼。。。

The food was good, but the atmosphere was not. The staff was tense and did not seem to be enjoying their work due to the tense atmosphere created by the owner, and this tension was felt by all the customers, who were all whispering to each other. I suppose a certain amount of dignified atmosphere is necessary in a counter restaurant, but there was no “relaxation” of tension and relaxation. And then, an hour and a half after entering the restaurant, we had to finish our meal with tendon…