Respiracion (2*, Tabelog 4.48)

Return visit to Respiracion in Kanazawa after a few years. Initially wanted to try Makinonci but they were closed for most of January and February.

At 26,000 yen including tax (USD 160), the Japanese-Spanish tasting menu at Respiracion is excellent in terms of cost performance and fits within our budget, hence decided to revisit.

The cooking remained polished and progressive utilising a plethora of sea and mountain produce from the Hokuriku region such as amaebi, shirosoi & oysters from Noto peninsula and black bear, wild boar & maitake from the Japanese alps.

What we had in Jan 2026:

1. Impact Shrimp:

The signature head-to-tail shrimp tart using every part of the local amaebi, consisted of translucent veil made from shrimp head and its miso, shrimp meat marinated in 3-year old fermented shio koji, and tart at the base constructed from shrimp shell powder.

1. Oyster:

A ‘xiaolingbao’-esque churro ball made with dough containing aosa seaweed powder and filled with chopped oyster & hot oyster broth. Crowned with shavings of Noto wild boar jamon that has been aged for 45 days and also came with a dipping sauce of soybeans mousse and black caviar.

Maitake mushrooms trilogy

1. A crispy sable made from dried mushroom powder adorned with local Agishi turkey liver & citrus.

2. A vibrant layered parfait of maitake jelly, artichoke mousse, peanut kombucha sauce and sweet figs. The later’s sweetness worked well to juxtapose the dual earthiness of the mushroom and artichoke.

3. Char-grilled maitake with miso sauce from leftover bread, turkey, lotus root, and a dollop of dried fig puree for a tang of acidity .

4. Silk Sweet:

Silk sweet is a relatively new varietal of Japanese sweet potato launched in 2012 with high-sugar content and silk-like mouthfeel. Lightly baked to preserve its delicate texture and served with a ragout of Hakusan black bear & beef and a frothy puddle of fermented sweet potato sauce. On top, a dehydrated shiso leaf added refreshing herby flavour to offset the potato’s sweetness.

1. Pain de campagne

– Wholegrain bread from 15 types of grains and yeast (barley, buckwheat, millet, corn, black beans etc)

– Red wine bread made with yeast cultivated from grape pomace leftover from Says Farm winery in Toyama

– Served with a spread made from doburoku sake yoghurt and goat milk

1. Shirosoi:

The rockfish was charcoal kissed resulting in crispy skin and then given a mouthwatering lift by the delicious pil pil sauce made from white soy and fish bones. Partnered with Kanazawa turnip, cauliflower puree and watercress.

1. Palate Cleanser

Compressed winter melon accented with white wine and basil syrup.

1. Ravioli

This dish pays homage to Kanazawa's soul food, Jibuni, consisting of cacao dough ravioli filled with pork and daikon and teamed with spongy sudare-fu (wheat gluten), shiitake mushroom and a restorative game meat consommé of deer and bear with a warming perfume of lemongrass.

1. Ezo Deer

The sika deer from Hokkaido was succulent and paired with burdock that has been slowly cooked for seven days in red wine and deer broth. The jus was formulated from scraps of various meats and vegetables.

1. Noto Pork

Wife doesn’t really like deer so was substituted with pork loin.

1. Beetroot Tart

Tart made with beetroot pickled in rice bran was refreshing and had a lot of zing.

1. Kanou-crab Paella

The grains were fluffy, the hand-picked snow crab chunks were sweet and flavourful while kani miso added an umami spark into the dish. A second serving was available upon request.

1. Arroz caldozo

Congee topped with Toyama white shrimp was delightfully light and moreish.

1. . Cedar Creme

A refreshing dessert containing layers of sabayon made from tsugi cedar tree oil, pannacotta, sour cream, and matcha ornamented with lovely textures of freeze dried kiwi and crispy brown sugar tuiles .

1. Sunchoke

Jerusalem artichoke ice cream drizzled with caramel sauce and teamed with artichoke chips, artichoke jam, and 100% cacao mousse underneath.

1. Herbal Tea

Concocted from a potpourri of 10 types of herbs and flowers

Petit four:

1. Kumquat crema catalana

2. Chestnut pumpkin tart

3. Yuzu and butterbur tart

4. Kaga bocha churro (stick tea), black sesame paste, cacao