Kanazawa: Exquisite Sushi Experience at Michellin-starred Otomesushi (乙女寿司)

Otomesushi (乙女寿司), located in Katamachi area, is one of the upscale sushi restaurants in Kanazawa. We made a reservation in advance and went there at dinner time. All popular sushi restaurants in Kanazawa are difficult to book, so making a reservation is essential.

They offer dinner courses that include tsumami (small dishes) and sushi. After we were seated, the waitress only asked us about our drink preferences. I ordered Japanese sake. The chef asked, “Is there anything you prefer not to eat?” We replied, “No.”

I expected the course would include blackthroat seaperch, gasu shrimp, and whelk, as they are specialty seafood in Kanazawa.

First, we were served Flat fish (Hirame).

Next, we had Botan shrimp (Botan-ebi) with its eggs. It had a sticky texture and was delicious.

Whelk: It was fresh and had a crisp texture.

Yellowtail: It was rich and fatty.

Grilled globefish soft roe: It was lightly baked, with a crisp exterior and a creamy interior.

The Grilled nodoguro with salt (blackthroat seaperch) was incredibly fatty, with a rich layer of fat between the skin and the meat. Simply delicious.

Amaebi (Sweet shrimp): as the name suggests, it was wonderfully sweet with a firm, springy texture. Truly delicious.

Next, we had Yellowtail (buri), specifically the fatty part of the fish. It was rich and full of flavor.

Aka Ika (Neon flying squid): This squid was beautifully sliced, almost artistically. The texture was delightfully sticky, and the flavor was fresh.

The Crab had both the sweet white meat and the rich brown meat. It was probably snow crab, and it was a perfect balance of flavors.

The Toro had a bit of tendon, which might not have been the most visually appealing, but it was incredibly fatty and flavorful.

The Aji (Horse mackerel) was fresh, with a delicate, clean taste.

Vinegared mackerel. This was lightly vinegared, giving it a refreshing and slightly tangy flavor with a satisfying texture.

Nodoguro (Blackthroat seaperch). The nodoguro was grilled lightly, allowing its rich fat to shine through. It was melt-in-your-mouth delicious.

Kohada(Gizzard shad) : A delicate fish, kohada offered a perfect balance of flavor and texture.

The Sea urchin was sweet and creamy, offering a rich, ocean-like flavor.

The Hirame (Flatfish) was served with a clean, light flavor, and its firm texture was a perfect contrast to the richer dishes.

The Anago (Conger eel) was tender and sweet, with a slightly smoky flavor from its preparation.

The Tekka-maki was simple yet satisfying, with fresh tuna wrapped in a delicate roll of rice.

The final dish was a Miso soup with Ebi shinjou, a ball of finely minced shrimp. It was a comforting and flavorful way to end the meal.

Curious about another type of shrimp, we asked the chef for a recommendation. He suggested the Gasu shrimp, which we don’t often see in the Kanto region like Tokyo. It wasn’t bad, but the amaebi (sweet shrimp) was definitely superior in terms of flavor.

About

Name Otomesushi (乙女寿司)
Open Lunch, Dinner
Reservation Required
Credit card Available

Google Map