Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kanazawasushi Kobu
(金沢鮨 鼓舞)- Nearest station：
- Categories：
-
- Budget：
-
- Fixed holidays：
- Tuesday、Wednesday
- Previous review
- To the list of reviews（19）
- Next review
- Previous review
- To the list of reviews（19）
- Next review
Restaurant information
Details
| Restaurant name |
Kanazawasushi Kobu（Kanazawasushi Kobu）
|
|---|---|
| Categories | Sushi、Japanese Cuisine、Nihonshu (Japanese sake) |
| Phone number (for reservation and inquiry) |
03-6413-1833 |
| Reservation Availability |
Reservations Only |
| Address |
東京都世田谷区豪徳寺1-50-12 |
| Transportation |
3 minutes walk from Gotokuji Station on the Odakyu Line 120 meters from Yamashita. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Accepted （Transportation electronic money(Suica)、iD、QUICPay） QR code payment Accepted (PayPay、d Barai、au PAY) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4010901037862 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料5％を頂いております |
Seats/facilities
| Number of seats |
7 Seats （ reserved are accepted for groups of 5 or more people. If you would like to make a reservation, please contact us by phone at least 5 days in advance.） |
|---|---|
| Maximum party size | 7people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a coin parking nearby |
| Space/facilities |
Stylish space,Comfortable space,Counter,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,Take-out |
| With children |
Kids are welcome(Elementary school students are welcome)
*Reservations for children are accepted from elementary school students and older. However, children will be offered the same courses as adults. Information on course content and fees can be found above. |
| Website | |
| The opening day |
2019.5.14 |
| Remarks |
Important Notice ❗️❗️ Thank you very much for your continued patronage of Kanazawa Sushi Inspire. We are always committed to providing our customers with the best Sushi experience, but we have recently been facing an increase in last-minute cancellations and no-shows through the Tabelog and Ikkyu booking sites. These affect the quality of the services we provide and are a nuisance to other customers. In response to this situation, we made an important decision. We will stop accepting reservations from Tabelog and Ikkyu. ※※Please make online reservations from the Kanazawa Sushi Inspire website or Instagram profile※※ As a result, we can build a more well-managed reservation system and create an environment where customers can enjoy their meals with peace of mind without causing any inconvenience. In addition, **Reservations will be accepted until the day before**. Please note that reservations and inquiries on the day can be made directly by phone. We will strive to ensure that these changes lead to positive outcomes for our customers. We apologize for any inconvenience this may cause, but we look forward to your continued patronage. We are deeply grateful for your understanding and cooperation. We are looking forward to your meal at Kanazawa Sushi Komai. Thank you for your continued support. |
| PR for restaurants |
Hybrid Sushi of Kanazawa seafood and Edomae sushi
We only carefully select and purchase natural fresh fish that is flown in directly from Kanazawa Port. In addition, we only use Fuji vinegar, one of the best in Japan, for the sushi rice, and we alway |
Two people visited at 6pm on a weekday. It's a small shop with 7 seats at the counter and 1 table for 2 people, but it's a clean and comfortable space. There were two other customers. So it was very relaxing, but judging from the way the chairs are placed, the counter might feel a little cramped when it's full. As the name suggests, the restaurant's concept is to use as many ingredients from Kanazawa (particularly Noto) as possible, and it seems that about 60% of the ingredients are from Kanazawa. Most (but not all) of the vessels are Kutani ware. Operation by a husband and wife. The owner, the general, is originally from Setagaya, but he came back to Setagaya after working at a Sushi restaurant in Kanazawa. He is gentle, gentle, and very easy to approach. The wife was mainly in charge of serving alcohol. I get the impression that he is a down-to-earth person who doesn't talk too much, but he actively participates in conversations, so I don't think he's amiable at all. He is a likable and stable person. The style was such that it started with picking, but halfway through, nigiri and picking were mixed together. Picking ◯Cooked sea bream roe. Lightly sweet and delicious ◯Sashimi is white sweet sea bream and shellfish. I was served vinegared oranges, wasabi, and salt, but since both were lightly seasoned with salt (maybe?), I didn't need to use either salt or wasabi. The white sweet sea bream was sprinkled with mullet powder. ◯Raw whitebait. Combined with ginger and ◯. A simple but authentic dish. ◯Cooked abalone. Although it wasn't a large abalone, each person was served a whole bowl, so it was very satisfying. It feels like it's been lit up a bit. Plenty of soup made from abalone soup. The garnish is ginkgo and wasabi. The bitterness of the wasabi flower is a nice accent. ◯Kombu with roe. Because it is pickled in tamari soy sauce, the color is very dark, but the taste is mild. It is coated with dried bonito flakes, and the bonito flakes are very finely detailed and look beautiful. ◯Firefly squid. There are two types: one that has just been blanched and one that has been pounded very finely. With vinegar miso. ◯Grilled Oyster pickled in koji. It's a little rich and it feels good towards the end. Nigiri (sushi is small by default) ◯ Horse mackerel ◯ Squid ◯ Red clam. It's interesting that you also hold the string together. ◯Red tuna. I thought it was zuke, but it wasn't. It was topped with salted fish and sprinkled with tuna flakes powder, and I felt that it had a slightly similar nuance to zuke. Delicious. ◯Kuruma shrimp ◯Kuruma shrimp. It's cooked in a gentle way, with a lot of water and emphasizes the freshness. ◯Sea bream ◯Tuna fatty tuna. This is zuke ◯ Red sea bream ◯ Bonito ◯ Filefish ◯ Sardines ◯ Bafun sea urchin ◯ Rolls (plum perilla, green onion)