Katamachi Koryouri Sushi Sho

One might say that no restaurant takes more pride in Kanazawa than Katamachi Koryouri Sushi Sho. The restaurant’s emphasis on using local ingredients makes it both a point of curiosity for travelers from all over the world, and a mainstay for local residents. The sushi rice is grown in the nearby Noto Peninsula, while its vinegar is sourced from a historical Kanazawa brewery, made from a blend of two types of local rice. Even the salt served with the squid and conger eel is made in the Agehama tradition, a salt-making style unique to the peninsula that involves collecting plankton-rich seawater in wooden buckets at daybreak. That’s to say nothing of the preparation methods. Each individual grain of sushi rice at Sho is lovingly coated with vinegar using a special brushing technique. This gives it a texture that not only melts in the mouth, but elevates that of the other ingredients, whether they be the freshest blackthroat seaperch, sea urchin or yellowtail.