Tabelog ratingSushi Ikuta (鮨 いくた) is an eight-seat counter on an unsigned side street in Katamachi, Kanazawa. The young chef fishes off the Noto Peninsula himself and ages some of his catch, including ara (sea bass) and tuna, for about a week. He trained at Mitsukawa and is said to trace his lineage back to Kyubey. He applies Edomae technique and red-vinegar rice to Hokuriku seafood, a combination locals call unusual for Kanazawa. One example is surume squid wrapped in a cherry leaf. The restaurant was selected for Tabelog's Sushi WEST Tabelog 100 in 2025.
Nearly every review praises local seafood that is hard to find elsewhere. Reviewers single out gasu-ebi (a Hokuriku shrimp, often cured in irizake), bai-gai whelk, shima-ebi and oni-ebi shrimp, and seared nodoguro (blackthroat perch). In winter there is kobako crab chirashi. Cut aori-ika (bigfin squid) with shiso is a frequent favourite. Guests describe a relaxed, talkative chef and a strong list of aged sake. Dishes are explained in English, with photos.
The criticism is specific. A few foreign diners in 2025–26 felt unwelcome. One reported that a dish was served only to Japanese guests and that they were then hurried out. Others found it overpriced, the wasabi too heavy, or came across a fishbone. The red-vinegar rice divides opinion. One diner found the portions small, and a regular felt the nigiri were less striking than the small plates.
Reviewers in 2025–26 paid ¥16,500–¥18,700 for the course of snacks plus nigiri, prepaid, and one quoted about ¥20,000. A lighter nigiri lunch cost around ¥7,700, or about ¥15,000 with added uni and toro-taku. With sake and extras, dinner typically came to ¥25,000–¥30,000, and lunch to roughly ¥8,000–¥15,000.
Japanese reviewers consider it good value. Several were surprised by the bill and estimate that comparable fish would cost twice as much in Tokyo.
- Getting there: a 15-minute walk (about 1 km) from Nomachi Station. The entrance is on a side street and has no sign.
- Booking: walk-ins are not realistic. Book on TableCheck about two months ahead, with payment taken in advance. Seats sometimes open up closer to the date. Phone: 076-254-1422.
- Payment: credit cards accepted (VISA, Master, JCB, AMEX, Diners, UnionPay). Electronic money and QR code payments are not accepted.
- Seating: 8 counter seats with one dinner seating. There are no private rooms and no private hire.
- Children: allowed.
- Smoking: non-smoking.
- Parking: none.
- Language and diet: the chef and staff explain dishes in English, and allergies have been accommodated.
