Kaga cuisine: kaiseki and Sea of Japan seafood

Kaga cuisine, the traditional gastronomy of the Kanazawa region, is considered, alongside that of Kyoto and Osaka, one of the three great culinary traditions of Japan. It is characterised by an abundance of fresh seafood from the Sea of Japan —snow crab (zuwaigani), yellowtail (buri), prawns and goose barnacles— cooked with refined presentation techniques and decorated with the bright colours of Kutani ceramics. The kaiseki menu (kaiseki ryori) is the highest expression of this cuisine: a sequence of small seasonal dishes served on handcrafted tableware, lasting two to three hours. In Kanazawa you will find high-end kaiseki from 4.000 ¥ per person (local restaurants) to more than 15.000 ¥ in the landmark establishments next to Kenroku-en. For a more affordable experience, try the kaisen-don of the Omicho market (~2.000 ¥) or the counter sushi restaurants of the Katamachi area. The gastronomically richest season is winter (November to March) because of the crab.