1showさんが投稿した片折（石川/北鉄金沢）の口コミ詳細 [食べログ]

16回目

2025/12 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥80,000～￥99,999

/ 1人

金沢市浅野川のほとりに佇む日本料理の最高峰。
食べログでは最高評価のGoldを連続で獲得され、ミシュランでも2つ星の評価を得ています。

2025年は11月6日に蟹漁が解禁され、片折さんの名物のひとつでもある香箱蟹をいただけるのを楽しみにしていました。

『メニュー』
【蕪の風呂吹き】
【蟹真丈】
【蟹の甲羅酒】
【氷見の鰤とアオリイカ】
【南京豆腐】
【蟹味噌のおじや】
【鴨】
【きびだんご】
【湯豆腐】
【金沢春菊の胡麻和え】

〜感想を少し〜
蟹真丈や香箱蟹は言わずもがな、初めて片折さんで鴨をいただきました。
一皿ごとの完成度を高めながら、コース全体でのバランスと満足度を上げてくる片折さんはまさにレストランの最高峰です。

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2025/12/18 更新

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15回目

2025/11 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

ここでしか味わえない日本最高峰の素材と技術。

金沢市浅野川のほとりに佇む日本料理の最高峰。
食べログでは最高評価のGoldを連続で獲得され、ミシュランでも2つ星の評価を得ています。

2025年は11月6日に蟹漁が解禁され、片折さんの名物のひとつでもある香箱蟹をいただけるのを楽しみにしていました。

『メニュー』
【松茸と里芋饅頭】
【蟹真丈】
【香箱蟹】
【刺身】
・牡丹海老
・アオリイカ
・ヒラソウダカツオ
【いくらの飯蒸し】
【源助大根のえごま味噌和え】
【クエの炙り】
【オキアジの菊芋巻き】
【お食事】
【あん饅頭】

〜感想を少し〜
片折さんの蟹真丈は温度、器、景色、香り、味、余韻ともにお椀の到達点。

どのお料理もバランスが素晴らしく
地産地消に重きを置いた日本料理の最高峰を経験させていただき、これから金沢の食材が強くなる冬にむけてますます楽しみになってきました。。

本日も幸せでした。

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2025/11/26 更新

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14回目

2025/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

「片折」の店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【残月豆腐】
【蟹真丈】
【ヒラソウダカツオとカマスの炙り】
【甘鯛の炭火焼】
【アオリイカの菊鮨】
【冬瓜饅頭】
【きせわたの羽二重蒸し】
【蒸し茄子の辛子胡麻和え】
【鶏そぼろの月見団子】
【お食事3種】
【デザート】

〜感想を少し〜
片折さんのシグネチャーのひとつである蟹真丈を初めて食べる事ができてとても嬉しかったです。
本当に毎回幸せになる素敵なレストランです。
ありがとうございました。

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2025/11/29 更新

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13回目

2025/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
・残月豆腐
・菊蕪のお椀
・鯵と青バイ貝、こずくらのたたき
・アオリイカの菊鮨
・甘鯛の炭火焼
・冬瓜饅頭
・海鰻
・鶏そぼろの月見団子
・きせわたの羽二重蒸し
・蒸し茄子の辛子胡麻和え
・お食事
・デザート

〜感想を少し〜
唯一無二の食材と素晴らしい人柄そして器のセンス。まさに日本最高峰のレストランです。

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2025/11/30 更新

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12回目

2025/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
・残月豆腐
・菊蕪のお椀
・鯛と青バイ貝
・アオリイカの菊鮨
・甘鯛の炭火焼
・冬瓜饅頭
・海鰻
・鶏そぼろの月見団子
・きせわたの羽二重蒸し
・蒸し茄子の辛子胡麻和え
・お食事
・デザート

〜感想を少し〜
唯一無二の食材と素晴らしい人柄そして器のセンス。まさに日本最高峰のレストランです。

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2025/11/30 更新

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11回目

2025/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【氷見のところてん】
【水玉おくらと甘鯛のお椀】
【お造り】
・青バイ貝
・ヒラソウダカツオ
・ヒラメ
【コズクラのたたき】
【蓮の実と新蓮根飯蒸し】
【ノドグロの炭火焼】
【とうもろこしの天麩羅】
【スッポンの煮凝り】
【八寸】
・大徳寺納豆
・干瓢の胡麻酢和え
・デラウェアのみぞれ和え
【鮑と茄子のお椀】
【お食事】

〜感想を少し〜
今月は裏盆をテーマとした料理のコースでした。
最高峰の日本料理を味わいながら、日本の文化を勉強できる最高のレストランです。

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2025/11/30 更新

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10回目

2025/08 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【氷見のところてん】
【水玉おくらと甘鯛のお椀】
【お造り】
・青バイ貝
・ヒラソウダカツオ
・ヒラメ
【コズクラのたたき】
【蓮の実と新蓮根飯蒸し】
【ノドグロの炭火焼】
【とうもろこしの天麩羅】
【スッポンの煮凝り】
【八寸】
・大徳寺納豆
・干瓢の胡麻酢和え
・デラウェアのみぞれ和え
【鮑と茄子のお椀】
【お食事】

〜感想を少し〜
今月は裏盆をテーマとした料理のコースでした。
最高峰の日本料理を味わいながら、日本の文化を勉強できる最高のレストランです。

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2025/11/30 更新

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9回目

2025/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【五色寄せ】
【能登鮑とたまご豆腐のお椀】
【鯵、青バイ貝、アオリイカのお造り】
【岩牡蠣】
【のどぐろの炭火焼】
【海素麺】
【太刀魚の鳴門巻き】
【小鯛のささ舟寿司】
【茶せん茄子】
【新じゃが饅頭】
【お食事】
【デザート】

〜感想を少し〜
料理・接客・設え共にここまで完璧なレストランは中々ありません。
大好きなレストランです。

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2025/11/29 更新

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8回目

2025/07 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

食べログでは最高評価のGoldを連続で獲得され、ミシュランでも2つ星の評価を得ています。

『メニュー』
【五色寄せ】
【能登鮑とたまご豆腐のお椀】
【鯵、青バイ貝、アオリイカのお造り】
【岩牡蠣】
【のどぐろの炭火焼】
【海素麺】
【太刀魚の鳴門巻き】
【小鯛のささ舟寿司】
【茶せん茄子】
【新じゃが饅頭】
【お食事】
【デザート】

〜感想を少し〜
料理・接客・設え共にここまで完璧なレストランは中々ありません。
大好きなレストランです。

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2025/11/29 更新

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7回目

2025/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥100,000～

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【赤いかのルイベ、金時草
【沢煮椀
【お造り（甘鯛、アオバイ貝、アラ、岩牡蠣）
【一寸豆の飯し
【甘海老の磯辺揚げ】
【雲丹素麺】
【ハモの陣太巻き】
【寄せ豆腐】
【筍】
【お食事】
【氷室饅頭】

〜感想を少し〜
いつ伺っても隙のない片折さん。
片折さんの作るお料理をすべて食べてみたいと思う、生涯通い続けたいレストランです。

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2025/11/30 更新

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6回目

2025/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【よもぎ豆腐】
【小鯛の入麺】
・三つ葉
【アカイカと鯵の刺身】
・山葵、醤油、チリ酢
【白海老のあられ揚げとアスパラの炭火焼き】
【甘鯛】
・たたきワラビと花茗荷
【手綱ずし】
・一寸豆の山椒煮
・車海老、細魚、鯛、三つ葉の軸
・あまえびのこのわた和え。
【マナガツオの麹焼き】
【スッポンの椀物】
・スナップエンドウとお餅
【筍とフキ】
【岩牡蠣】
【締めのご飯】
・白米
・鯵の漬け丼
・新生姜入りのわらび餅。
・稚鮎の天丼
【新生姜入りわらび餅】

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2025/11/30 更新

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5回目

2025/05 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【よもぎ豆腐】
【小鯛の入麺】
・三つ葉
【アカイカと鯵の刺身】
・山葵、醤油、チリ酢
【白海老のあられ揚げとアスパラの炭火焼き】
【甘鯛】
・たたきワラビと花茗荷
【手綱ずし】
・一寸豆の山椒煮
・車海老、細魚、鯛、三つ葉の軸
・あまえびのこのわた和え。
【マナガツオの麹焼き】
【スッポンの椀物】
・スナップエンドウとお餅
【筍とフキ】
【岩牡蠣】
【締めのご飯】
・白米
・鯵の漬け丼
・新生姜入りのわらび餅。
・稚鮎の天丼
【新生姜入りわらび餅】

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2025/11/30 更新

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4回目

2025/03 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【小鯛の卵の花和え】
【スミイカ木の芽味噌和え】
【ウドの天ぷら】
【ヤナギバチメとワカメのお椀】
【平目サヨリ昆布締めちり酢】
【紅ズワイガニの和風蟹焼売】
【メダイの幽庵焼き利休仕立て】
【手まり寿司海鱒錦糸玉子白身昆布締め
烏賊】
【甘鯛と加賀蓮根蒸し】
【岩蛸の梅肉和え胡瓜の酢の物酢橘ゼリー】
【金太郎鰯のつみれ】
【白あんと落の薹味噌の紗焼き】

〜感想を少し〜
名物の蟹焼売と蛍烏賊を食べることができてよかったです。
一皿ごとの料理の完成度と、全体としての満足度もともに最高の日本料理です。

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2025/11/29 更新

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3回目

2025/02 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥60,000～￥79,999

/ 1人

「片折」の店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【クチコのお椀】
【平目とヤリイカのお造り】
【ブリのかぶら寿司このわた恵方巻き】
【柳鰆のなんば焼き】
【蕪のみぞれ椀】
【春キャベツ豆腐みぞれ仕立て】
【茶巾】
【金太郎イワシ菜の花ハリウド】

〜感想を少し〜

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2025/11/29 更新

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2回目

2025/01 訪問

昼の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥50,000～￥59,999

/ 1人

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【うずみ豆腐】
【鰤の造りと辛味大根】
【アンコウのお椀】
【鰆のなんば焼き】
【蕎麦がき、能登椎茸、金沢春菊】
【ヒラメの造り】
【あん肝】
【甘鯛の蕪蒸し】
【紅白なます】
【目鯛のしゃぶしゃぶ】
【お食事】
【苺大福】

〜感想を少し〜
冬の片折さんは鬼に金棒。
最高の時期の食材と最高の料理人の技術が相乗効果になり日本最高峰のレストランへと昇華していました。

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2025/11/29 更新

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1回目

2024/09 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気5.0
- | CP5.0
- | 酒・ドリンク5.0 ］
￥40,000～￥49,999

/ 1人

素材が語り技が奏でる

店主の片折卓矢氏は金沢の名料亭「つる幸」にて修業し、玉泉邸でも料理長を務めていた経歴があります。

料理観として、素材の力を活かすことを重視しており、「削ぎ落とす美」や「引き算の美学」などと称されるシンプルな仕上げを目指しています。

食材選びには非常にこだわっており、毎朝自ら産地や漁港へ出向き、吟味したものを用いるとの評。
出汁・昆布・鰹節なども高品質なものを使い、料理の根幹を支える部分にも妥協しない姿勢が語られています。

ミシュラン2つ星。食べログでは最高評価のGoldを獲得されています。

『メニュー』
【残月豆腐】
【菊蕪のお椀】
【アラと青バイ貝、こずくらのたたき】
【アオリイカの菊鮨】
【ノドグロの炭火焼】
【きせわたの羽二重蒸し】
【冬瓜饅頭】
【鶏そぼろの月見団子】
【鮎】
【柿なます】
【お食事】
【デザート】

〜感想を少し〜
金沢を中心とした北陸の素材を信じた、シンプルに削ぎ落とされた力強いお料理でした。

お椀の温度感も素晴らしく、特にメイン級の食材が集まらない時期にこれほどの満足できるお料理に驚きました。

大将の人柄も素敵で、予約者や同伴者関係なく一人一人のお客様に真摯に接されていました。
女将さんも元料理人という事で、お料理と接客を円滑に繋ぐ動きをされておりとても気分良く食事ができます。

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2025/11/29 更新

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1showさんが投稿した片折（石川/北鉄金沢）の口コミ詳細

片折北鉄金沢、金沢、七ツ屋/日本料理

ジャンルから探す

予算

営業時間

1showさんが投稿した片折（石川/北鉄金沢）の口コミ詳細

片折北鉄金沢、金沢、七ツ屋/日本料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備