Sushi Kibatani — Restaurant in Kanazawa

I never leave negative restaurant reviews but this dinner was strangely bad and unprofessional. I was discriminated against, perhaps as a foreigner, and served the smallest pieces of fish prepared. Obviously, not all portions can be equal and the first few times I didn’t mind, thinking it random. But as the dinner continued I kept watching the chef pick up one piece, change his mind after turning it in his hand and put it back down, choose a bigger piece for the person next to me (he was Japanese) and then serve me the smallest one. It was clear it was intentional, and saddening as well as disappointing to be treated this way.

This place is also unusually over commercialized. I was surprised to see a second rotation of guests midway through. To save time and optimize for so many, the fish for the entire nigiri courses were front-loaded at once, taking away the usual joy in watching mindful preparation one after the next. They were so busy that ginger for me and my partner was provided once at the beginning then never refilled again after we finished it - a reflection of the non-existent service for the evening. Upon leaving, we received the most lukewarm thanks I ever experienced in Japan. Honestly I have felt more appreciation from the average izakaya.

The food was ok but...

Sushi of the highest quality. Not edo-style, but entirely its own. Traditional in its own right. One of the best in Kanazawa and Kanazawa is known all over Japan for great sushi / fish.

Kanazawa is known for its hairy crab season, but we went in May so didn’t get peak crabs. Still featured in the menu as otsumami.

Kanazawa style is big on otsumami, at least half of the courses were pre-nigiri. Things I noticed: light on vinegar for the shari smaller sized nigiri than a lot of newer Tokyo shops uses a lot of charcoal grill for otsumami, very nice IMO EXCELLENT dashi, which was featured in a tai (bream) soup. Very light. Honkarebushi was shaved in front of us, with each piece having a sliver of mold attached. fun, talkative chef and clientele (was there with locals and repeat customers and it was a relaxed atmosphere;cf. many Tokyo sushi houses of this quality with their temple-like atmosphere).

Very reasonably priced. Paid around 500usd for 2 including sake.

Only takes booking via phone. Try a few months out with a...

28000 yen for the omakase course. Booked through my hotel with no issues. It's the sliding door right by the entrance, on the right is a staircase that goes to a bar not the restaurant. There's only 8 seats. Didn't have to say my name or confirm anything and was directed to my seat right away. The chef looks very serious while preparing, but has a great friendly smile when explaining the dish. The chef and the assistant chef explained the dishes well in English. Highlights were the oyster miso soup, dish with the pink sauce, and the shrimp nigiri. The miso soup was incredible. There was a small piece of shell left in the crab and rice dish, but I wasn't bothered too much by it. Total was 21 dishes (ate too fast and forgot to take pictures of 2 of them) and around 100 minutes. I think the seatings when the sun is still out they open the garden up to let the light and air in. Overall service was...