Kanazawa, Japan

When to visit

Traditional Sweet Dishes

wagashi

Kanazawa wagashi are edible miniatures of the seasons, crafted with local ingredients and precise knife work so each sweet looks like a tiny landscape from Kenrokuen Garden.

gold leaf soft ice cream

Kanazawa produces over 99% of Japan's gold leaf, and vendors sometimes wrap an entire soft-serve cone in a paper-thin sheet of edible gold, creating a shimmering treat that is more about spectacle than flavor.

Traditional Savory Dishes

kaga ryori

Kaga ryori, the refined cuisine of the old Kaga domain, arranges many small courses that highlight local mountain vegetables, freshwater fish and seasonal presentation, turning a meal into a visual and seasonal tour.

jibuni

Jibuni is a comforting Kanazawa stew of duck or chicken lightly dusted with flour, simmered in a savory dashi with soy and mirin, and it began as a favorite dish of samurai households.

seafood

Sitting on the Sea of Japan gives Kanazawa access to prized catches like winter snow crab, fatty nodoguro and migrating yellowtail, and chefs often serve them simply so the pure ocean flavors stand out.

Traditional Beverages

sake

Kanazawa and nearby Ishikawa breweries use soft, mineral-rich mountain water and cold winters to slow fermentations, producing elegant, complex sake that pairs naturally with local seafood and Kaga cuisine.

green tea

Kanazawa tea is central to its tea ceremony culture, with shade-grown leaves producing a rich umami and silky texture that is often enjoyed in the refined setting of Kenrokuen or a tea house.

Day trips

Getting there

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