Learn to Make Edomae Sushi from a Master Chef in a Private Restaurant Experience in Kanazawa

Acclaimed Restaurant Sushi Kibatani Fuses Tokyo-style Edomae Sushi with the Local Bounties of the Hokuriku Coast 

Chef Mitsuhiro Kibatani opened Sushi Kibatani in Kanazawa’s gorgeous historical Kazuemachi Chaya District in 2016, deciding to strike out on his own after serving an apprenticeship at Sushi Aoki – a Michelin-starred fixture of Tokyo’s opulent Ginza neighborhood. Here in the famed rustic beauty of Kanazawa, Kibatani has created an elegant and intimate space with a countertop seating only eight, bringing Tokyo’s traditional Edomae sushi stylings to the wondrously fresh seafood of the wider Hokuriku region.

A traditional sushi countertop for exquisite Edomae sushi

The iconic variety of sushi known as “nigiri” consists of two elements: the shari, or nugget of vinegared rice, and the neta, or topping. Chef Kibatani hand-forms rice subtly tinged with a delicious blend of white and red rice vinegars for a perfectly balanced supporting role atop which he places the star of the show, a fresh cut of seafood. In fact, the word neta in Japanese also means “story,” illustrating the role of the fish in the sushi dining experience.

Carefully crafted sushi, one piece at a time

The essence of Kibatani’s sushi lies in his incredible attention to detail, reading his diner’s faces as they eat to fine-tune the balance of rice to seafood in their next bite.

The “Aesthetics of Subtraction” Beneath Each Piece of Kibatani’s Sushi

Born in the Hokuriku region prefecture of Toyama to a family of fishmongers, Kibatani grew up on fresh seafood. Taking a job at Tokyo’s legendary Tsukiji fish market changed that background into an obsession, driving him to pursue training as a sushi chef and obtain an apprenticeship at a top tier restaurant. After forging his skills in this crucible, he returned home to help out with the family business while also working as a chef for a sushi catering business before finally striking out on his own at the head of a restaurant. Kibatani greatly values the so-called “aesthetics of subtraction,” where perfection is achieved by cutting away the unnecessary and spotlighting the very best of what remains – through which he conveys the essence of traditional Edomae sushi.

Seeing the delight on a diner’s face is my purest joy,” says Kibatani

Kibatani prizes seasonality and absolute freshness, which is why he travels from Kanazawa to the fishing port of neighboring Toyama at five o’clock every morning to meticulously select and procure fresh seafood for the day – getting first selection even before the catches are distributed to the famed Toyosu fish market of Tokyo. It’s precisely this uncompromising discernment on which Kibatani has built his reputation with gourmets who know sushi. 

Kibatani’s meticulously prepared ingredients

Learn the Fine Technique of Nigiri from a Master

The dining course in this experience is a sumptuous spread of 20 total dishes, including 12-13 pieces of sushi and 8 side dishes such as grilled fish. Tuck into beloved standards like maguro (tuna) and uni (sea urchin) along with meticulously chosen seasonal catches that bring you that much closer to the freshness of the very moment. Kibatani painstakingly balances this lineup to create a full course which proceeds from delight to delight in every bite, with dish after dish that will enchant even the most refined palate.

Nigiri made fresh right at the counter

As you eat, learn and experience the techniques of crafting nigiri yourself with instruction from a master enabling even absolute beginners. The trick here is gentle finesse when molding the rice to form a firm outer layer around a soft and fluffy core. At first glance it looks like there’s nothing to it, but this delicate control of force is everything when making sushi.

The chef demonstrates his nigiri technique as he instructs

The New Appreciation for Exquisitely Crafted Sushi that Comes from Experience

Make onea of the thirteen pieces of nigiri sushi yourself in the private dining room ambience afforded by this exclusive Wabunka plan – perfect for families or other groups.

Guests will make a nigiri sushi using beginner-friendly ingredients like tuna and flounder

Crafting nigiri yourself is its own special joy, but it’s also an eye-opener into the surprising depth of professional technique – which is hard to really appreciate without having experienced it for yourself. Discover just how much a simple difference in shaping technique can change a piece of nigiri sushi, and gain a new appreciation for great sushi by learning all about the meticulous eye and skilled hand of a master.

A dab of genuine Kanazawa soy sauce completes the sushi

Learn the Aesthetic Concepts and Preparation Techniques of a Top-tier Sushi Chef in Person

This Wabunka exclusive experience was born of Chef Kibatani’s desire to “always be trying new things,” and his passion for sushi and sharing its joys with as many people as possible. Step with him into the restaurant’s sacrosanct “tsukeba” workspace in a rare experience of the other side of the counter.

As an optional add-on, enjoy sake pairings for your sushi

As an optional add-on, guests can also enjoy acclaimed local Ishikawa sakes carefully curated as pairings for your Edomae sushi and sides, selected to complement and elevate the flavor of each bite (additional fees apply).

Delightful countertop conversation with the chef

Experiencing Edomae sushi with Kibatani just might make you fall in love with this iconic cuisine all over again – as much an art form as a meal – through his profound and meticulous dedication to its concepts, aesthetics, and techniques. Come away with deepened understanding and renewed appreciation of this craft, and delight in some truly fantastic food in the process.