めしや 魚界人 裏片町店【R20】 — Restaurant in Kanazawa

Gyo-Kai-Jin offers fantastic food at surprisingly reasonable prices, making it a great spot for seafood lovers. The seasonal dishes, if available, are a must-try—these were by far the highlights of our meal, with flavors that really stood out. The tartare is also highly recommended, and it didn’t disappoint.

However, be warned: if you opt for a bar seat, it’s incredibly cramped. Anyone over 165cm (5’5”) will likely find it uncomfortable due to the tight space. It's definitely not ideal for taller guests.

The sakes were a nice touch, and all of them were local, which complemented the meal perfectly. This place is popular, so be sure to make a reservation in advance to secure a seat. Overall, while the seating was a bit of a downside, the food, prices, and sake made it a...

I visited 魚介人 in Kanazawa after seeing a lot of recommendations online. I made a reservation a month in advance, and they only gave me a 4:00pm time slot for “dinner.” I still showed up on time, but despite being the only customer there, I was seated in the farthest, most hidden corner of the counter. (To be honest, it kinda felt like foreigners are welcome, but only to sit in the least visible spot.)

The food presentation was definitely impressive. I ordered their signature sashimi platter, which came with dry ice fog and traditional 九谷焼 (Kutani porcelain) plates—visually stunning. There were seven types of fish, including fatty tuna (ōtoro), which was soft and smooth, but most of the other cuts were pretty average in flavor. （見た目はすごいけど、味はまあまあって感じ。）

Next, I had the 炙り鯖棒寿司 (aburi saba bō-zushi), which is grilled mackerel sushi pressed into a rectangular shape. I was expecting bold smoky flavors from the torching, but it turned out to be quite sour, and the seaweed wrapping was disappointingly soggy rather than crisp. （紫菜がベチャっとしてて、ちょっとショックだった。）

The highlight for me was actually the shrimp and scallop tempura, wrapped in shiso leaf and topped with a tiny spoonful of caviar. The batter was light and crisp, and the combination of seafood sweetness and herb aroma was really well-balanced. It’s one of the few dishes that actually felt refined and memorable.

I also tried two types of local sake: Hyakumangoku no Shiro (百萬石乃白) – This one was yamahai style, which usually has more depth due to the natural yeast fermentation. Surprisingly, this sake was clean, slightly sweet, and very light-bodied. It paired well with the sashimi. Noguchi Naohiko Sake Institute (農口尚彥研究所) – A bold, dry nama genshu (unpasteurized, undiluted) sake. Stronger in alcohol, more robust in flavor, and a sharper finish. It went better with the fried dishes. （日本酒はこっちの方がキレがあって、好みだった。）

Unfortunately, the staff’s attitude really impacted my whole experience. （店員はずっと無表情で、料理を出すときも優しさゼロ。注文に対する返事もそっけなくて、歓迎されてない感じがした。） （雰囲気が冷たくて、リラックスして食事を楽しむ気持ちになれなかった。）

I wanted to like 魚介人, and there were a few beautiful moments on the table—but overall, it didn’t live up to the hype. The food was hit-or-miss, and the service made me feel like I was just barely tolerated. I won’t...

Not a pleasant dining experience:

Service: we had our reservation made 1 month in advance but arranged the most outside table which is close to the entrance.

Vibes: unfortunately two drunk local mates next to me and they leave an empty cup just next to my cutlery. Making a huge nose and keep waving their hands.

Food: the sashimi quality is not what I expected for its price. Octopus is very chewy, the easiest satisfied option are toro and uni but both are fishy which indicates it is not that fresh.

Been to many parts of Japan, this is the first time I feel such a miserable dining experience. If you don’t just wish to have instagramable food, not recommend to visit...