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]

この口コミは、1showさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

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片折北鉄金沢、金沢、七ツ屋/日本料理

26回

夜の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0
昼の点数：5.0
- ￥50,000～￥59,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 5.0
  
  |CP 5.0
  
  |酒・ドリンク 5.0

北陸鉄道浅野川線「北鉄金沢」駅から車で約10分、浅野川の畔に2018年5月にオープンした、二つ星日本料理店『片折（かたおり）』。

浅野川の向こう岸に広がる「ひがし茶屋街」の江戸情緒にも浸れる贅沢なロケーションで、四季の移ろいを感じながら、地元食材の味を活かした日本料理が堪能できます。

店主の片折卓矢（かたおりたくや）氏は、二番手を務めていた金沢『つる幸』から金沢の料亭の料理長を経て独立。「北陸の食材を活かし、削ぎ落として突きつめるシンプルな料理」がモットーで、食材の目利きと仕入れには余念がありません。

自然のまま採れたてのものを手に入れるために片折店主が毎日買い出しに出かける。
魚は毎朝、七尾まで出かけて朝獲れのものを吟味し、活けのまま店に持ち帰ってから絞めて捌く。

七尾からの帰りには田鶴浜の「藤瀬の霊水」を汲みに行き、基礎となるだしや料理に使用。
野菜は直接農家に買い付けに行き、生産者の想いを聞いたり一緒に収穫したりしながら、無垢で自然のもの、旬の最上級の食材を仕入れています。

また、10月の中旬は往復6時間かけて珠洲（すず）へ出向き、松茸を採りに行く。朝採れの松茸を味わえるのは、金沢唯一の特権、『片折』だけである。冬のカニや日本一の朝獲れトラフグも、片折氏が漁港で直接仕入れてくる最上級のものが揃う。

北陸の素晴らしい最上級の食材をひきたてる「だし」には、鰹節は鹿児島枕崎の特注品を使用。

漁のとき、網に触れていないもっともストレスの少ないカツオだけを使った鰹節と、利尻・香深浜の昆布、水は藤の瀬の湧き水を使用してだしをひいています。

醤油は、100%国産大豆を使っている醤油。
金沢一の食材が集結し、「ここだけでしか味わえない」唯一無二の料理を作り上げました。

日本酒は地酒を中心に、常時5種類をセレクト。フランスワイン、シャンパーニュに加え、能登ワインも用意されている。

片折氏のこだわりは、地元の数寄屋大工による内装や器にも現れます。

8席のカウンターは石川県の県木「あて」の一枚板、床は金沢城の石垣にも使われている戸室石。
床の間に飾る山野草は、能登に毎朝仕入れに行った帰りに、山に入って摘んできたものを活けています。

さらに、夫婦で10年以上も集め続けたという器は、魯山人のほか、九谷焼の須田菁華氏・矢口永寿氏の作品など、石川県ゆかりの作家の古美術品が揃い、アンティーク家具をリペアしたこだわりの椅子など、食材やそのものが紡ぐストーリーとともに、片折氏の滋味深い料理の数々を味わい尽くせます。

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

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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