5 Reasons Why Kanazawa Should Be On Every Food Lover's Map

Forbes

16 hours ago

While Kyoto is undeniably magical, its overwhelming crowds can strip away much of its charm. For a more intimate experience, consider Kanazawa. Often called 'Little Kyoto' for its historic appeal, the city pairs samurai districts and geisha teahouses with Michelin-starred restaurants, bustling markets and a culinary culture rivaling Japan's best. Here are five places to try Kanazawa's unique regional cuisine.
Kinjohro
Kinjohro is both a kaiseki restaurant and a ryokan housed in a stunning 130-year-old traditional Japanese building. Guests can book dinner accompanied by a Kanazawa geiko performance featuring music, drinking and traditional games. One of the restaurant's signature dishes is 'tai no karamushi, a traditional dish that represents Kaga cuisine, says Mr. Hyoue Tsuchiya, fifth-generation owner of Kinjohro. 'It offers a glimpse into the rich and elegant food culture of Kaga Hyakumangoku —a term that refers to the prosperous Kaga Domain, once one of the wealthiest regions in feudal Japan, known for its refined arts, craftsmanship, and culinary traditions.' Other seasonal specialties may include jibuni, a simmered duck stew, sushi wrapped in bamboo leaf, regional salmon and rice with wakame seafood.
A_RESTAURANT
The omakase at A_Restaurant takes inspiration from Western musical structure: intro, interlude, verse, bridge, chorus, solo and outro. At the chef's table, which seats just six, diners are treated to courses such as hassun, a traditional kaiseki course akin to an amuse bouche, alongside playful creations of local fish, wagyu beef, a sushi course and inventive desserts prepared in front of you by the chef patissier. Courses are paired with sake and Kanazawa gin.
'What I believe is most important is to build upon the traditions, the techniques and spirit handed down by our predecessors, while staying open to change, adapting with flexibility, and approaching sushi with sincerity,' says head chef Hideyuki Kon, who trained in Kyoto, Tokyo and Sapporo before being awarded the title of master chef from the Shijo Tsukasa family, a culinary lineage dating back to the year 830.
FIVE – Grill & Lounge
Located inside the Hyatt Centric Kanazawa, just steps from the Shinkansen station, FIVE serves globally inspired cuisine rooted in Hokuriku ingredients. Both prix fixe and à la carte menus are available, with dishes such as noto pork pâté de campagne with pickled cucumber karashina mustard, Kanazawa brown rice, Kanazawa yuzu kosho and corn crème brûlée. For lunch, afternoon tea features bites like peach shortcake, panna cotta with peach and verbena jelly, and deep-fried camembert cheese, all paired with regional sake, wine and cocktails.
After dinner, head to the open-air Roof Terrace Bar for stunning views of Kanazawa and artwork from local artists. Here, craft cocktails and bites are offered alongside domestic whiskies like the single malt Saburomaru series from Hokuriku's Saburomaru Distillery. Guests can also enjoy original chocolate made from sake-kasu (the leftovers from sake production) paired with champagne or Japanese sake.
Café Yanagi-an
Located in a 200-year-old teahouse above the willow tree in the Higashi Chaya District, Café Yanagi-an transports visitors back in time. Signature offerings include cream anmitsu, Japanese-style parfait, coffee and seasonal afternoon tea. Traditional sweets from the famed Morihachi confectionery are served in custom-made matcha bowls of Ohiyaki pottery. A highlight is the café's anmitsu, a summertime dessert with kanten jelly, fruits and red bean paste, paired with matcha-flavored warabi mochi, all topped with gold leaf from Hakuichi.
Guests can also take part in a traditional gold leaf kinpaku workshop by HAKUICHI. Kanazawa produces 99 percent of Japan's gold leaf, and visitors can create souvenirs such as a gilded plate, Japanese jewelry box or hand mirror.
Omicho Market
Known as Kanazawa's kitchen, this bustling market has over 170 stalls and has operated since the Edo period. Visitors can sample freshly caught seafood, browse fruit and vegetable stands and shop for clothing and gifts. November is particularly busy, as crowds flock for seasonal crab, yellowtail and shrimp. Inside the Omicho Ichibakan building, many popular restaurants serve steaming bowls of rice topped with just-caught Kanazawa seafood. One particularly popular spot to try this delicacy is Omi-cho Kaisen-don Ya Hirai Ichiba Tate Ten.