Tabelog ratingBudoonomori Les Tonnelles (レストランぶどうの森 レ・トネル) seats you beneath a single grapevine, 35 to 40 years old, whose branches cover the entire ceiling of a Shigeru Ban greenhouse built from paper tubes and wood. The vineyard lies just outside. Mexican-born chef Marco Santoscoy cooks French tasting menus around vegetables from the on-site farm, with Mexican accents. You grind your own salsa in a molcajete, a stone mortar, and tacos arrive filled with local fish or crab. The restaurant won the Tabelog Award 2026 Bronze.
Reviewers almost unanimously praise the room and the warm, polished service. The dish people remember is the 'garden' course, where you pull just-picked vegetables from an edible 'soil' and dip them. The 30-vegetable consommé, the house gin and the herb tea also earn mentions. The non-alcoholic pairing comes up repeatedly, with several reviewers rating it as good as the wine pairing. English-speaking visitors compare the experience favourably with Blue Hill at Stone Barns.
Complaints are minor. One diner felt the Mexican spicing sometimes overwhelmed the seafood. Another found the Himi beef a little tough, and one thought the desserts were still finding their feet. In summer the greenhouse can be humid, and insects are part of eating in a vineyard. The chef who earned two Michelin stars here left in 2022, so the cooking differs from older accounts.
Reviewers in 2025–2026 paid ¥20,000 for the full Les Tonnelles course with a glass pairing, about ¥22,000 with the 10% service charge. The Monday–Wednesday lunch course Bienvenue cost ¥6,600, with a four-glass non-alcoholic pairing for ¥4,500. Weekday dinner ran ¥8,800, and one couple paid ¥14,500 each for Bienvenue with a soft-drink pairing. The Himi beef main carried a ¥1,000 supplement. The listing puts the typical spend at both lunch and dinner at ¥20,000–29,999 per person.
Reviewers call the weekday courses remarkable value, with generous mains. They also consider the full course fair for the experience.
- Booking: reservation only, set courses only, so you cannot walk in. Online booking is usually easy a few days ahead. Groups of five or more book by phone on 076-258-0204.
- Age restriction: guests must be of junior high school age or older, roughly 12 and up.
- Getting there: about 25 minutes by taxi from JR Kanazawa Station. Alternatively, take the IR Ishikawa Railway to Morimoto Station, 831 m away, then a 5-minute taxi or a 15–20-minute walk. Taxis are scarce, so ask staff to arrange your return. By car, the restaurant is about 3 minutes from the Kanazawa-Morimoto IC on the Hokuriku Expressway.
- Parking: about 100 spaces.
- Payment: Visa, Mastercard, JCB, Amex and Diners accepted. Electronic money and QR payments are not accepted. A 10% service charge applies.
- Dress code: no T-shirts and shorts or overly casual clothing, and no strong perfume.
- Seating: 16 seats and no private rooms. The restaurant can be booked for private use for up to 20 people.
- Smoking: non-smoking.
- Language: English- and Chinese-speaking staff and a sommelier. Each dish is explained, with translation apps where needed. Chopsticks are available.
- When to go: lunch gives the best vineyard views, and grapes hang from the ceiling in August and September.