CONTENTS
About MAKINONCÎ
Concept｜A Restaurant Themed Around “My Home,” Enjoying Dialogue with Wood Fire
At the foot of Utatsuyama in Kanazawa stands the French restaurant “MAKINONCÎ.” Its name is a coined word, combining Chef Makino’s family name with “Mon chez moi” (“my home” in French). It embodies the idea of creating a space that feels like inviting guests into one’s own house.
The interior, centered around counter seating, feels like gathering around a kitchen in someone’s dining room. The crackling sound and aroma of firewood, and the vivid sense of live cooking, turn even the waiting time into a luxury. In this compact space with only about 10 seats, time flows quietly and warmly.
Committed to “local ingredients with a visible connection to producers,” the chef uses vegetables from contracted farmers, fish he personally catches, and game he hunts himself. This deep devotion to local products defines MAKINONCÎ. They are transformed into refined yet simple dishes—the house style.
“Not overdone, yet filled with surprise and joy.”
“Homely, yet professional.”
This balance makes it feel less like a restaurant and more like enjoying a special meal at a friend’s kitchen counter.
About the Chef｜Hirokazu Makino
Born in Kanazawa in 1979, Makino began his culinary career at 19. After training in Kyoto and Nagoya, he honed his craft in Ginza at the renowned “Le Manoir d’Etain,” where he absorbed both technique and philosophy of French cuisine. He then trained further in Burgundy, deepening his understanding of wine, ingredients, and fire.
In 2007, he opened “French Cuisine Makino” in Kanazawa, later relocating to the foot of Utatsuyama in 2020 and renaming the restaurant “MAKINONCÎ.” Here, he expresses his true self not only through food but also through the space and hospitality, creating a new style of French dining.
His cuisine is not “artistic French.” Instead, by engaging with natural ingredients and incorporating the primal method of wood fire, his dishes exude comforting warmth on the plate—truly “French cuisine at Makino’s home.”
Makino also emphasizes sustainability, working closely with farmers, fishermen, and hunters through the primary industry support project “NOTOFUE.” He himself fishes and hunts, making him not only a chef but also a producer of his ingredients.
“Before being a creator, I want to live alongside everyday life as a cook.”
True to these words, his dishes carry both respect for ingredients and kindness toward the people who enjoy them.
Recognition
After relocating to the foot of Utatsuyama in 2020, “MAKINONCΔ earned two Michelin stars in the Michelin Guide Hokuriku Special Edition 2021—within just a year of reopening. Its acclaim has only grown since, receiving the Tabelog Award Bronze for three consecutive years (2023–2025), and being selected twice among “French WEST Top 100 Restaurants.” It is firmly established as one of Kanazawa’s leading French dining destinations.
Dishes that combine Hokuriku’s seasonal ingredients—sourced directly by the chef—with wood fire and the live experience of the counter are praised in many reviews as “straightforwardly delicious,” “beautiful,” and “moving.” Thoughtful hospitality and design make guests feel warmly welcomed, as if invited to “his home.”
Its awards and guest reviews align consistently, confirming its reputation as a restaurant that delivers satisfaction in cuisine, service, and atmosphere alike.
Dining Prelude
Exterior & Entrance
Walking along the stone-paved path at the foot of Utatsuyama, you arrive at a quiet spot surrounded by trees where “MAKINONCΔ comes into view. Its natural presence feels more like visiting someone’s home than a restaurant. Instead of glass and concrete, the warm use of natural materials quietly hints at the special time awaiting inside.
The entrance is marked by an understated rust-treated iron door with a brass sign. The house-shaped logo, softly lit, suggests the extraordinary experience that lies ahead.
The approach is adorned with natural stone, wood, small lanterns, and a Japanese garden, creating a sense of leaving everyday noise behind as you step closer. At the intercom, a note politely reads: “Please ring the bell if you have a reservation”—a welcoming gesture reminiscent of visiting a home.
Beyond the door, a low ceiling and wooden hallway, along with the warm smile of the staff, greet you. It feels less like entering a formal fine-dining venue and more like being welcomed into a friend’s house for a meal.
Dining Space
Inside, a U-shaped wooden counter with beautifully grained timber sits at the center. Surrounded by solid wood walls and ceiling, the space feels like a warm dining room in a wooden home—nostalgic yet quietly exhilarating.
This counter brings diners close to the chef and staff, letting you experience the heat, aromas, and flickering wood fire firsthand. Each dish prepared in front of you naturally draws attention and sparks conversation.
There are no partitions of glass—only a wooden frame separating the kitchen and dining area, maintaining an open design. The sounds, flames, and steam rising from the kitchen become part of the restaurant’s performance.
Minimal in decoration, the layout of tools, the lighting tone, and every detail show the chef’s refined sensibility. The air has a quiet dignity that makes you naturally sit upright, while still feeling intimate.
It feels less like dining in a restaurant and more like “gathering around the kitchen counter of a close friend’s home”—an inviting atmosphere that puts even first-time guests at ease.
Menu Presentation
Instead of a standard printed menu, guests at MAKINONCÎ are handed a sheet illustrated with small icons—almost like “emojis.”
Fish, clay pot, chicken, hunting rifle, olive, tomato, lamb, knife and fork… Without many words, these icons serve as a prologue, hinting at the story of the day’s menu.
By stripping away text, the icons invite imagination. Guests find themselves guessing: “Which fish will it be? How will this vegetable be prepared?” This quiet anticipation becomes the introduction to the restaurant’s world.
Each sheet is also personalized, often inscribed with the guest’s name—for example, “Pour Mizumachi.” This discreetly conveys that each menu is crafted individually for the guest.
Thus, even before the first course appears, excitement builds. This thoughtful design itself is part of the experience—an elegant and playful way to begin the meal.
Starter Drink
The course began with a glass of “Ayu” craft beer from Oriental Brewing, a Kanazawa-based brewery. As its name suggests, it is themed after the sweetfish swimming in summer rivers.
Poured into a glass, the beer shows a hazy amber color. The first sip reveals citrus and sansho pepper-like freshness, followed by gentle bitterness and soft sweetness. Balanced and light, it is a perfect starter for the course.
Most remarkable is its “clear stream” character—transparent yet earthy, with hints of herbs, as if capturing the riverside scenery in a glass.
The washi-style label, decorated with swimming ayu, enhances the nostalgic story behind the brew. Taste, aroma, and design together make it a fitting first toast for the evening at MAKINONCÎ.
Dishes We Experienced
Amuse-Bouches｜Three Starters Expressing Hokuriku’s Terroir and Playfulness
The course began with three amuse-bouches, each showcasing MAKINONCÎ’s storytelling and sense of surprise.
The first: a carrot mousse layered with clear consommé jelly. Gentle carrot sweetness meets transparent umami, leaving a quiet warmth despite being chilled—a simple yet soulful beginning.
The second: a crisp cylindrical shell filled with Toyama Bay whelk, topped with caviar and sliced okra. The tender shellfish, delicately prepared, carries the scent of the sea, harmonized by the saltiness of caviar and the freshness of okra—an encounter of Hokuriku’s “sea and mountains.”
The third: a whimsical pig-shaped cookie sandwiching ham terrine with parsley. Its light sweetness and herbal aroma spread gently, embodying MAKINONCÎ’s playful spirit both in look and taste.
Ayu and Kaga Eggplant｜A Summer Consommé Bowl of Bitterness and Fragrance
Early in the course came a bowl centered on a splendid ayu (sweetfish) caught in the middle reaches of the Asano River.
The ayu was carefully deboned, grilled fragrantly, then cut and finished right before the guest—its preparation part of the performance itself.
Beneath the fish rested Kaga eggplant, soaked with broth, and garnished with crisp-fried tade (water pepper) leaves. The freshly grilled fish was gently placed on top.
The soup: a clear consommé made from ayu. Its flavor was distinct yet gentle, carrying the characteristic bittersweetness of the fish—subtle and profound.
Together, the fragrance of grilling, the bitterness, and the herbal freshness captured the essence of summer landscapes in a bowl.
Second Beer｜Gentle Dark Ale with Yuwaku Hops
Following the consommé, the second drink was another Kanazawa specialty: “Yuwaku Hop Ale” Milk Stout, brewed with hops grown in the mountain village of Yuwaku Onsen.
Dark brown with fine foam, its sip was smooth—roasted malt aromas balanced with a touch of sweetness. Less about “the power of dark beer” and more about “the softness of milk.”
With restrained bitterness, it echoed the ayu’s subtle notes, wrapping them softly. It felt like a drink that adjusted itself to the flow of the meal.
Savoring hops grown in the local terroir, in a restaurant so rooted in it, gave this beer a quiet yet persuasive presence.
Horse Mackerel and Green Beans｜A Modern Twist on Sesame Dressing
A chilled dish of glossy slices of horse mackerel with local green beans and a vivid green paste-like sauce.
Arranged like petals, the mackerel was topped with beans, green paste, and a crisp layer of pastry, crowned with a playful fish-shaped chip.
The green paste carried richness reminiscent of sesame, yet fresh with herbs and nuts. Designed to be mixed together at the table, the flavors—mackerel’s fattiness, sauce, vegetables, crunch—harmonized beautifully.
Though rooted in Japanese flavors, the composition was modern. By involving the guest in finishing the dish, it became a MAKINONCÎ experience of participation.
Sea Urchin, Potato & Truffle｜Layers of Surprise and Depth
White slices lined the counter—at first glance looking like squid or scallops. Guests started guessing: “What could it be?”
The answer: potato. Thinly sliced potato was fried into crisp chips before our eyes, releasing a rich aroma.
Then, layers were carefully built: freshly fried potato chips, topped with sliced truffle, followed by two types of uni—Hokkaido and Fukui Kitamurasaki, and finished with a pinch of Thai salt.
Potato’s aroma, truffle’s depth, uni’s sweetness, and salt’s sharpness layered into one bite. Temperature, fragrance, texture, minerality—all combined into lingering harmony. A dish full of MAKINONCÎ’s essence, unforgettable.
Kuro-Mutsu and Zucchini｜A French Expression of Aroma and Depth
Next came kuro-mutsu (bluefish) grilled to perfection, paired with local zucchini sautéed with delicate heat, enhancing its sweetness and juiciness.
The dish was finished with a white wine and butter sauce accented with myoga (Japanese ginger), adding a refreshing Japanese note to the richness.
Served on a silver-rimmed plate that pooled the sauce naturally, each bite deepened in flavor. Elegant Christofle cutlery elevated the dining experience, bringing refined quietude.
Together, ingredients, cooking, plating, and tools resonated, embodying MAKINONCÎ’s aesthetic.
Tilefish with Crispy Scales and Egg Yolk Sauce
The course shifted with a preparation: egg yolk from Silkie chicken, topped with house-made chili oil, surrounded by anchovy cream and bright green oil pressed from tomato shoots grown by the chef. A few drops of calamansi were added. When gently emulsified with a spoon, the yolk and sauces transformed into a rich, layered flavor.
This was just a “taste preview”—because the next dish brought this sauce to center stage.
Soon after, tilefish baked with its scales crisp appeared. The skin was crunchy while the flesh stayed moist and tender. Placed atop the egg yolk sauce, the combination created a gradient of color, aroma, and temperature on the plate. It was a striking example of precision, timing, and composition.
Grilled Eel & Hand Roll with Noto Koshihikari Rice
Steaming hot Noto Island Koshihikari rice was mixed with a hint of white balsamic vinegar, seasonal vegetables, and herbs in front of us—like a salad, yet still a fitting rice course.
Then came the surprise: Noto eel grilled and brushed with chocolate, finished with grated cacao seeds. Wrapped together with the seasoned rice, narazuke pickles, and watermelon in nori, it became a playful hand roll—an unexpected harmony of aroma, sweetness, and savoriness.
Fried Rock Oyster with Red Daikon Sauce
A golden dish of Noto rock oyster wrapped and deep-fried, its crisp shell releasing rich juices within. Served atop a tangy sauce of red daikon radish, the flavors gained depth and balance. A finishing touch of powdered sesame oil added a delicate fragrance. Perfect technique and harmony of textures shone through this dish.
Roast Pigeon from Hokkaido with Mushroom Farce & Truffle Sauce
The main course: roasted pigeon from Hokkaido, its rosy flesh tender yet firm. Inside, aromatic mushrooms were stuffed, releasing savoriness with every bite. The skin was seared crisp, creating a perfect contrast.
The truffle sauce was intense but balanced, enhancing the pigeon’s flavor. A side of broccolini reset the palate with refreshing bitterness. A classic French dish with a modern touch of aroma and texture.
Truffle Brie, Prosciutto, and Pilaf Finale
To close the savory courses, three special ingredients appeared: Rouzaire Truffle Brie from France, prosciutto from Gunma Mugibuta pork, and fragrant pilaf cooked in a donabe clay pot. These elements promised a luxurious finale.
Luxury Onigiri Wrapped in Prosciutto
The pilaf was mixed with truffle brie, shaped into rice balls, then wrapped gently with thin slices of prosciutto—finished live at the counter. Each bite unfolded truffle richness, rice savoriness, and prosciutto saltiness in harmony.
Served with gentle chicken broth, rich yet soft, warming both body and heart—an elegant closing touch.
Dessert & Finale
Crème Brûlée with Tomato Sorbet
The dessert began with freshly baked crème brûlée, its caramelized sugar layer crisp and fragrant. Beneath it: chilled tomato sorbet, bright in acidity and natural sweetness. The hot-and-cold contrast left a vivid impression—a dessert defined by “temperature.”
Miyazaki Mango and Silkie Egg Dessert
The finale: luscious Miyazaki “Toki no Shizuku” mango with homemade castella made from purebred Noto Silkie eggs. Between them, a refreshing yogurt mousse balanced the richness. A dessert of refined sweetness and fragrance, closing the meal with elegance.
Treasure Box of Olive Cookies
Finally, a treasure box was opened to reveal coin-shaped cookies filled with green olives. The mix of olive saltiness and buttery dough created an addictive sweet-savory bite. The playful presentation, with the opening of the box, ended the meal as a small story of its own.
Summary & Impressions
The experience felt like being casually invited to a chef’s home—warm, nostalgic, yet filled with refined creativity. Dishes carried thoughtful layers of flavor, temperature, and craft, always grounded in comfort.
Clay pot rice steaming before our eyes, onigiri wrapped in prosciutto, crème brûlée revealing tomato sorbet underneath—these moments built a natural sense of joy. True to its name, “MAKINONCΔ felt like Chef Makino’s home, welcoming us as part of it.
Unpretentious yet precise, familiar yet surprising—having such a place in Kanazawa felt truly special.
Reservations & Access
How to Book
- Reservations required. Available online via OMAKASE or TableCheck.
- Phone reservations accepted but may be difficult during service—online is recommended.
- Reservations open 2 months in advance. Dietary requests and children’s accommodations (private room, etc.) available.
- Cancellation policy:
• Up to 7 days prior: 50%
• Within 3 days: 100% (earlier deadline applies for groups of 6+).
Access
- Address: 25-18 Yamanoue-machi, Kanazawa, Ishikawa
- Nearest station: 10 minutes by taxi from JR Kanazawa Station (about 30 minutes on foot).
- Parking: 2 spaces available (reservation required). Nearby lots available if full.
Hours
- Dinner: Mon–Wed, Fri, Sat
Doors open 17:30 / Start 18:00 (approx. 3 hrs) - Lunch: Sundays only
Doors open 11:30 / Start 12:00 - Closed: Thursdays and irregular holidays
- TAGS
