VISIT KANAZAWA, JAPAN - Official Travel Guide

Intangible Cultural Heritage includes traditions such as performing arts, music, and craft techniques that do not have a physical form but hold high historical or artistic value in Japan.

It represents skills and knowledge passed down through generations, preserving the spirit and way of life of local communities. (Excerpt from the Agency for Cultural Affairs, Japan)

Kaga cuisine developed during the Edo period (1603–1868) within the Kaga domain under the rule of the Maeda family. It was nurtured in a samurai society that valued ceremony, etiquette, and formality.

In Kaga, the abundance of local ingredients allowed the refinement of formal meals called "Honzen-ryori" and banquet-style meals for guests called "Kyōō-ryori." The techniques and flavors of these dishes were polished to perfection.

Under the patronage of the Maeda family, Kaga cuisine was also influenced by broader cultural developments, such as inviting and training artisans and supporting the tea ceremony. This fusion of artistic sensibility and culinary skill created a unique food culture.

• ・Signature dishes like Jibuni (a stew of duck and vegetables in a thick broth)

• ・Exquisite tableware such as Kutani porcelain and Wajima lacquerware

• ・Seasonal decorations with flowers and hanging scrolls

These elements combine to form a holistic art experience where cuisine, presentation, and atmosphere are all in harmony.

Chefs, innkeepers, and servers dedicate themselves to preserving these traditions, adapting them to modern times while passing down the skills of Kaga cuisine through generations.

Kaga cuisine is also a regional cuisine, reflecting the climate and lifestyle of Kanazawa and surrounding areas.

While it developed as a sophisticated samurai cuisine, its spirit gradually spread to ordinary households, becoming part of celebrations and seasonal events.

Traditional dishes such as Jibuni continue to be enjoyed today, both in homes and in restaurants.

At the heart of Kaga cuisine is the philosophy of “using local ingredients locally.”

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• ・Kaga vegetables: Kinjiso (a leafy green), Kaga lotus root, Gensuke radish

• ・Seafood from the Sea of Japan: winter yellowtail and crab, spring sweet shrimp, summer rock oysters

• ・Fermented foods: miso, soy sauce, koji, kabura-zushi (pickled turnip sushi)

These ingredients reflect the season, add unique flavors and textures, and preserve traditional knowledge for storing and enhancing food naturally.

Kaga cuisine is not just about taste; presentation and tableware are essential.

Using traditional Ishikawa crafts like Kutani porcelain, Wajima lacquerware, and Yamanaka woodwork, each dish becomes a visual as well as a culinary experience.

Seasonal flowers and garnishes reflect respect for nature and refined sensibility, creating a philosophy of beauty unique to Kaga cuisine.

Kaga cuisine embodies the spirit of hospitality, reminiscent of the tea-ceremony tradition (Chakai).

From the first dish to the last, the flow of flavors, choice of dishes, and seasonal touches are all carefully considered. This “ichigo ichie” (treasuring each encounter) approach elevates dining from a meal to a cultural experience.

Kanazawa has many long-established restaurants and inns that preserve the traditions of Kaga cuisine.

Representative establishments include:

• ・Asadaya (founded 1867, Michelin 1-star)

• ・Kappo Ikemori

• ・Kappo Uotsune

• ・Ryotei Otomuro

• ・Kanazawa Sekitei

• ・Kanazawa Chaya

• ・Gyohan

• ・Kanazawa Yokoyama

• ・Kinjo-ro

• ・Kincha-ryo

• ・Sankin-ro

• ・Shogyo-tei

• ・Cha no Yu Suzuoki

• ・Nihonryori Seigetsu

• ・Nihonryori Zeniya

• ・Sushi Kappo Takasakiya

• ・Kawabata no Yuyado Takitei

• ・Kappo Tanahana

• ・Ryotei Tsubajin (founded 1752)

• ・Ryotei Honami (Michelin 2-star)

• ・Kappo Miyagawa

• ・Goryori Masano

• ・Kaga Cuisine Yaotatsu

• ・Yamano-o

• ・Kanazawa Mishokutei Yoshihisa

Kaga cuisine is a culinary art shaped by Ishikawa’s four seasons, natural bounty, and the aesthetic sensibility of the samurai era.

When visiting Kanazawa, don’t miss the chance to enjoy Kaga cuisine at a traditional ryotei or kappo restaurant, where taste, presentation, and spirit come together.