Your photos show the main store, which is different from the address you provided. The address refers to the store at Korinbo, close to the 109 Building.

The other 2 stores are almost next to each other, and not far from Kanazawa’s “21st Century Museum” and the famous “Kenrokuen” park.

Homepage: itaru.ne.jp

Should you hit the Korinbo store, try the kakuni (豚の角煮, marinated pork) which they often have on display on the counter.
Address: 金沢市片町2-7-5 (copy-paste this into Google Maps)
Phone: 076-224-4156
Open: 17:30～23:30（23:00 last order）
Closed on Sundays. Closed on Monday if previous day(s) was national holiday(s).

Honten (main store):
Address: 金沢市柿木畠3-8 (copy-paste this into Google Maps)
Phone: 076-221-4194
Open: 17:30～23:30（23:00 last order）
Closed on Sundays. Closed on Monday if previous day(s) was national holiday(s).

The Kakinoki(batake) store specializes on grilled fish, of course with best Japanese coal!
Address: 金沢市柿木畠2-8 (copy-paste this into Google Maps)
Phone: 076-233-1147
Open: 17:30～23:00
Closed on Sundays. Open on Monday even if it’s a national holiday.

Enjoy! (No, I’m neither affiliated nor friends with the owners)

the above cold dipping noodles, i was going to comment isn’t soba. and accordingly observed by eagle eyed readers.

its actually cold ramen. ramen is made from wheat, instead of buckwheat, and egg or alkaline water is also added as a binding agent to give it the color and the spring in the noodles. in the chinese context, they are also known as egg noodles.

Ramen is more commonly eaten hot with a pork or miso or shio soup base and served with pork loin slices called chashiu. (japanese version of chinese char siew)

soba is made from buckwheat. the basic version is served with strips of seaweed ontop and called zaru soba. commonly, greentea powder is added to give it a greenish color called cha soba. (cha meaning tea). there are other variations with seaweed, yam flour etc which may be added to the basic soba.

udon is also made from wheat flour, but no eggs added, and hence its white in color. the noodles are thick, and more starchy to the bite. can also be served hot or cold.

You guys are so lucky!! I would love to go to Japan on a eating holiday

foodie-central’s last blog post..Pinangsia @ Kingsford

In terms of the unagi, in hindsight I do believe it was possibly grilled and perhaps put into the tofu steaming process at some stage. Tofu, eel and soup .. such a great combo!

Karen : It’s a great time to goto Japan, airfares are so cheap! I will definately recommend you some spots to goto.

Adam : I spent a day looking for places ‘off the beaten path’ and randomly chose Kanazawa. After a bit more research, Teresa wanted to come here because of a certain Sashimi restaurant which we will post about soon.

We actually walked past this restaurant and didn’t think much of it from the outside. We then asked the host at our Ryokan to recommend a spot and he gave this one the thumbs up! I did not know Tetsuya had been there, I had only found out when I gave him the Vegemite and tim tams. He then made the connection that we were from Australia and was wondering if we had heard of Tetsuya.

Shez : The Satsuma place we blogged about had sashimi mackarel, but no where near as good as this one!

Y : Don’t worry, I am still dribbling over the food even though I’ve seen the photos 100 times!

Reemski : Thanks, I hope I can experience the same here in Syd eventually.

Suze : Speaking of live fish, we ate live Octopus at the Fish Market which was interesting.

Billy : Totally agree about the interaction we lack here! Maybe more open kitches are needed. lol you should see how many photos I had to cull … alot!

Simon : The vegemite dish was nice. If you have ever had hoba miso before, it tastes like that. If not, he basically made it taste alot like a hoisin sauce. The rest of the restaurant seemed to like it, can’t knock a freebie I guess

Teresa : A shame we didn’t get a photo of it!

FFichiban’s last blog post..The Counter Burger – Crows Nest, Sydney

What was the vibe with the vegemite dish? People like it? Did your party of three?

Simon’s last blog post..North Strathfield High – Ahbi’s

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chocolatesuze’s last blog post..Harry’s Bar de Ville at Bay Tinh, Marrickville

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Where ever did you get the idea to go to Ishikawa? Even when I lived in Japan, I never gave any thought to going there.

Also, who put you on to this restaurant? Did you already know that Tetsuya had been there?

Adam’s last blog post..Spice Temple

Karen’s last blog post..An all-out chocolate assault

Places where the chefs and staff have so much personality and generosity are places that deserve far more credit and recognition than they usually get.

Is there something different about those soba noodles? They don’t look dark like they were made out of buckwheat flour. Actually, the color looks closer to udon!

That steamed eel and mushroom soup is what I’m salivating over. Was the eel grilled, or was it steamed too? The color of the eel looks like the grilled unagi you see in the summer, with a dark reddish glaze.