Popular izakaya in Ishikawa! 19 picks where you can enjoy local ingredients

Photograph:しぽぽ728

Shubo Shojo is an izakaya (Japanese pub) known for its tasty sashimi selection, with fish varieties that give a real Kanazawa feel. The menu centers on Japanese cuisine, and they also offer a good selection of Japanese sake to go with the food.

With a charming storefront along the canal, the interior has counter seating as well as a koagari (raised tatami seating area).

Photograph:sansyouuo

The sashimi assortment for 3 includes fresh hotaruika (firefly squid) and gasu ebi (pink shrimp), specialties of Ishikawa Prefecture.

The sashimi assortment requires a reservation, and they purchase ingredients according to the reservation status. You can tell they take great care in sourcing and selecting their fish.

Photograph:Koji-koji

The otoshi (small appetizer) is Kanazawa cuisine called "berobero." This traditional local dish is made by setting egg with kanten (agar), and it is an essential part of New Year dishes and celebratory meals in Kanazawa.

The dashi broth comes through nicely, and the egg seems to melt smoothly in your mouth as its rich flavor spreads across your palate.

Photograph:www.doom.now.cc

Genzaemon Kikuramachi Ten is an izakaya where you can enjoy Kanazawa local cuisine, including local fish sashimi, nodoguro (blackthroat seaperch) grilled with salt, and kamo no jibuni (duck stew in Kanazawa style).

They also offer a wide selection of Japanese sake, mainly local sake from Ishikawa Prefecture, so it is a great pick for people who enjoy drinking. On the first floor, there are counter and table seats, and on the second floor, there are table seats and Private rooms.

Photograph:tackerq602

The traditional Kanazawa dish kamo jibuni (duck stew) that has been passed down since the Edo period is said to be popular for its tender, tasty duck. The aroma of wasabi is said to add a nice accent.

The duck is simmered after being coated with flour, which gives the dashi broth a thick texture.

Photograph:kaorin0915

They have a wide selection of Japanese sake, with about 30 kinds of local sake from Ishikawa Prefecture such as Kagatobi, Manzairaku Hakusan, and Kikuhime. You can also do a tasting comparison of the local sake.

It is also said to be fun to chat with the master at the counter about local sake.

Yakitori Gekijo Tabidori Urakatamachi Ten is an izakaya where you can enjoy jidori (local chicken) from around Japan, including the once legendary "Amakusa Daio (large native chicken breed)" said to have been revived in recent years in Kumamoto Prefecture and "Awaodori (Tokushima local chicken)" from Tokushima Prefecture.

You can also take your time enjoying dishes such as grilled vegetables made with local Kaga Yasai (Kaga vegetables) from Ishikawa Prefecture at the counter or Sunken kotatsu seating.

Photograph:syachiku-syatiku

The popular "jidori (local chicken) Chicken sashimi (served raw) 4-kind assortment" is served with low-temperature cooking or yubiki (light parboiling), and includes jidori liver, gizzard, breast, and tenderloin.

The Special selected jidori is full of flavor, and the liver is said to melt in your mouth. Sauce is served in the container at the center of the plate, with egg yolk and nori (seaweed) on a separate plate.

Photograph:とっとこママたろう

For the yakitori, everything except the liver is served simply with salt. The photo shows a tasting comparison of three kinds of jidori (local chicken) thigh meat from different production regions. The thigh meat grilled over binchotan (high-grade white charcoal) is fragrant and juicy.

Thigh meat is a cut that tends to show the character of jidori clearly, so it is said to be perfect for comparing different kinds.

Photograph:www.doom.now.cc

Ajidokoro Ichigohan Bunya is an izakaya where you can enjoy seafood from the Sea of Japan, such as buri (yellowtail) and hotaruika (firefly squid), shipped directly from Kanazawa Port.

They always stock more than 40 kinds of Japanese sake, including local Ishikawa labels such as Kikuhime and Tengumai. In addition to 60-minute and 90-minute All you can drink options, they also offer courses that come with 120 minutes of All you can drink.

Photograph:konaka32

The “Nihonkai no Otsukuri (Sea of Japan sashimi)” is an assortment of local seasonal seafood. It comes in 3-item, 5-item, and 7-item assortments, and the contents change depending on the season and On-the-Day sourcing.

There is also an assortment that includes nodoguro (blackthroat seaperch), a premium rich fish, and it has received good reviews.

Photograph:imat

The local Japanese sake of Ishikawa Prefecture, Kaga Tsuru. This sake is brewed using only Gohyakumangoku, a local rice variety well suited to sake brewing. It is dry and said to pair well with local fish.

As the phrase "Kaga no sake (Kaga sake)" suggests, Ishikawa Prefecture is a well known production region for Japanese sake, and it is also famous for having sent toji (master sake brewers) to breweries across Japan.

Photograph:アランとエドガー

Suigyo is an izakaya located in a great spot just a 1-minute walk from Kanazawa Station. Its Japanese modern interior includes Private rooms designed as calm spaces with walls in the traditional Kaga bengara (red iron oxide pigment) color.

For food, you can enjoy fresh seafood from the Sea of Japan delivered directly from fishing ports, and they also offer a wide selection of local Hokuriku sake.

Photograph:ゆきりん☃︎

It is popular for the generous set of three small otoshi (appetizer) dishes served first.

The otoshi in the photo were shime-saba (vinegared mackerel), bukkake soba, and a dressed dish of chicken tenderloin and Chinese jellyfish, and they were quite satisfying. They sometimes also serve hotaru-ika (firefly squid) and shirasu (whitebait).

Photograph:ゆうかまる

The nodoguro (blackthroat seaperch) whole grilled fish is said to have crisp, fragrant skin, while the rich, fatty flesh is light and juicy. It has the kind of presence you would expect from a premium fish from Hokuriku, and the salt is said to bring out the flavor of the fish.

People say each bite is absolutely delicious, and some even mentioned finishing it carefully right down to the meat around the bones.

Photograph:www.doom.now.cc

Zenseki Kanzen Koshitsu Izakaya Wa no Oto Kanazawa Ekimae Ten is an izakaya where every seat is in a fully private room, with spacious Japanese-style rooms divided by shoji (paper sliding screens), a traditional Japanese fixture, so you can relax and enjoy the food and drinks.

The menu mainly features seasonal seafood delivered fresh daily from the fishing port, and the yasai-maki (vegetable-wrapped skewers) made by wrapping vegetables in meat is also a house specialty.

The signature dish, "Shifuku no Kaisen-don Parfait (blissful seafood Rice bowl parfait)," has sea urchin and ikura (salmon roe) on the left, and salmon and ikura on the right. There is rice at the very bottom.

The harmony of different layers of seafood melts together in your mouth, bringing a blissful bite every time. One comment even called it a "jewel box of the sea."

Photograph:ゆうかまる

"Yasai-maki (vegetable rolls)," made by wrapping a range of vegetables in pork belly or bacon and grilling them, lets you enjoy fresh vegetables such as crisp lettuce, crunchy renkon (lotus root), and sticky okra together with the rich flavor of the meat.

They are healthy, while still giving a solid sense of Manzoku.

Photograph:昼メシ部長

Kanazawa Tamura is an izakaya where you can enjoy kani (crab), a winter specialty, all year round. It is located a 2-minute walk from Higashi Chaya-gai (Higashi Teahouse District), which still preserves the atmosphere of the Edo period.

Besides kani, you can also enjoy fresh seasonal seafood from Hokuriku in dishes such as sashimi, grilled items, and Hot Pot. They also have Private rooms available for groups of 3 or more.

Photograph:つかぽにょ

When you order one whole zuwaigani (snow crab), they show you the crab before cooking it. After that, you can enjoy it as boiled crab, sashimi-style crab legs, and more.

As you might expect, live crab is said to be completely different in both texture and taste. Male zuwaigani landed in Ishikawa Prefecture are known for being especially good and are sold under the brand name Kano Gani.

Photograph:せとか721

The signature dish is buri (yellowtail) thick sushi roll. It has more buri than rice, and it is also a perfect match for drinks.

They are also particular about the temperature of both the shari (vinegared sushi rice) and the topping so that it does not feel cold when you take a bite.

Photograph:www.doom.now.cc

Just a 3-minute walk from JR Kanazawa Station, Hokuriku Kaisen Kanazawa Oden Kairiki is an izakaya where you can enjoy Kanazawa oden and seafood from the Hokuriku region.

They have a wide selection of local sake from Ishikawa Prefecture, including bottles available only within the prefecture, and they also offer courses with All you can drink.

Photograph:yi.km

Shell-on bai-gai (whelk) simmered whole and large kurumafu (wheat gluten cakes) are classic oden ingredients in “Kanazawa oden.” The daikon radish soaked with bonito broth is also said to be excellent.

Oden is generally seen as a winter simmered dish, but in Kanazawa it is served year-round at izakaya (Japanese pubs) and is loved as “Kanazawa oden.”

Photograph:r2.ne

The "nodoguro-zukuri (sliced raw blackthroat seaperch)" is sashimi made from nodoguro (blackthroat seaperch), a Kanazawa specialty. Popular as a premium fish, nodoguro is a rich white fish, and catches from Ishikawa Prefecture are especially well known.

At this restaurant, you can also enjoy nodoguro shabu-shabu and salt-grilled nodoguro.

Photograph:www.doom.now.cc

Ichiba Chokusou Kaisen Sakaba Sakanayasake is an izakaya where you can enjoy creative fish themed dishes. The spacious interior has 200 seats, and Private room are also available.

In addition to locally caught seafood, they also serve seasonal fresh fish specially selected from around Japan.

Photograph:たこすけ1224

The specialty “Kimi to Tsunagaritai” is a thick sushi roll filled with sea bream, tuna sashimi, fish roe, and egg yolk.

Before rolling it, the staff arranges the ingredients for display like in the photo, then serves it after rolling and cutting it. It gets good reviews as a dish you will definitely want to order when you come here.

Photograph:豪炎寺修也

"Nadare-zushi (avalanche sushi)" is a dish topped with a pile of fish roe such as ikura (salmon roe) over a sashimi assortment, cascading down like an avalanche. There is sushi rice underneath.

With its gorgeous look, it is said to be so filling that one person may not be able to finish it all.

Photograph:トリンプ

Zakuro is an izakaya where you can enjoy seasonal seafood from Ishikawa Prefecture, including nodoguro (blackthroat seaperch) and zuwaigani (snow crab), and it is in a great location just a 2-minute walk from Kanazawa Station.

The interior features an open kitchen where you can watch the chefs work their knives, and it is fully equipped with table seating and Private room seating with Sunken kotatsu seating. This restaurant also offers course meals with All you can drink.

Photograph:drunker_strangers

The specialty dish, nodoguro (blackthroat seaperch) shabu-shabu, looks gorgeous too, with gold leaf placed on the fish. They recommend quickly dipping it in the broth and eating it rare.

Nodoguro, known as the king of white fish, is rich and fatty, and it pairs perfectly with the house-made ponzu sauce. You can also order it per person.

Photograph:r.sat501

Kobako-gani (female snow crab) is a delicacy made with female zuwai-gani (snow crab), which is smaller than the male, with the meat, kani miso (crab tomalley), and roe packed into the shell.

The roe comes in two kinds: sotoko (outer roe) with a popping texture and uchiko (inner roe) with a creamy texture, letting you enjoy different parts of the crab in a single dish.

Photograph:www.doom.now.cc

Shokudo Tsuki is an izakaya serving creative Japanese cuisine where you can feel the seasons and the chef’s care. The courses include the "Full Course" with 10 dishes and the "Half Course" with 5 dishes.

In a calm Japanese-style space with Sunken kotatsu seating and Private room seating, you can enjoy local well-known sake such as Tedorigawa and Oku-Noto no Shiragiku.

Photograph:べる31310

"shirako ponzu (cod milt with ponzu sauce)" is a popular menu item that shows up in many posts. The fresh and creamy shirako enjoyed with ponzu sauce is said to be excellent.

They also serve Ishikawa-style a la carte dishes such as "hotaruika nuta-ae (firefly squid dressed with vinegared miso sauce)."

Photograph:kei8283

The ingredients in the "today's Clay Pot rice" change depending on the day. The photo shows kaki (oysters) takikomi gohan (seasoned rice cooked with ingredients). Sometimes they also serve sanma (Pacific saury) takikomi gohan.

Clay Pot rice is also served as the final dish of the course. Other rice dishes include nigiri sushi.

Photograph:www.doom.now.cc

Niku & Oden Kanazawa Fudo Kenkyujo is an izakaya (Japanese pub) in a convenient location, just a 3-minute walk from Kanazawa Station. They say you can enjoy “Hokuriku (the Hokuriku region)’s tasty specialties” made with plenty of ingredients that the local area is proud of.

Popular dishes include sashimi made with fresh seafood, their specialty Kanazawa oden (Kanazawa-style oden), and Noto beef steak.

Photograph:ノ・チャ

The popular “Kanazawa oden (Kanazawa-style oden) assortment” includes four classic Kanazawa oden ingredients: bai-gai (whelk), aka-maki (red fish cake roll), kurumafu (wheat gluten bread), and daikon radish.

The refined broth soaks well into each ingredient, and it is said to pair perfectly with Japanese sake.

Photograph:1db97b96255

The "Noto gyu (Noto beef) Strip loin steak 100g" is cooked to just the right doneness, letting you really taste the rich flavor of the meat.

Noto gyu is a branded kuroge washu (Japanese Black) beef produced on the Noto Peninsula in Ishikawa Prefecture, known for its fine texture and moderate marbling.

Photograph:www.doom.now.cc

Located about a 7-minute walk from Kanazawa Station, Kano Gyosai SHION is an izakaya (Japanese pub) known for its signature hamayaki (grilled seafood over a wire net) and gangan-yaki (seafood steamed in a can).

It also offers a wide selection of sashimi and charcoal grilled seafood dishes, all seats are in Private rooms, and there are courses with All you can drink.

Photograph:ばうんでぃ

The seafood assortment, the "Kaisen Teiban Set," can be enjoyed either as hamayaki (grilled seafood) or ganganyaki (sake-steamed shellfish), whichever you prefer. It includes five kinds: Noto kaki (oysters), sazae (turban shell), hotate (scallops), large shrimp, and ika (squid).

One nice thing about "hamayaki" is that you can grill it slowly to match the pace of your drinks.

Photograph:ヴォル・デ・ワンワン

The photo shows the "Kaisen Teiban Set (standard seafood set)" prepared as "gangan-yaki (seafood steamed in a can)." Oysters, sazae (turban shells), and other shellfish are boldly steamed inside the can.

The plump Noto oysters are said to be excellent, packed with concentrated seafood flavor.

Photograph:www.doom.now.cc

Take no Suke Katamachi Ten is an authentic Japanese restaurant near Saigawa Ohashi Bridge, serving seasonal fish from Kanazawa and Kaga yasai (Kaga vegetables). The interior has a classic Japanese feel, and there is a Private room available for parties of 4 or more.

The monthly changing “Take no Suke Original Course” is said to feature seafood dishes with a focus on seasonal ingredients.

Photograph:hide1120

Kobako-gani (female snow crab) is a local specialty of Ishikawa Prefecture made with female snow crab, and the crab shell contains crab roe called uchiko (inner roe) and sotoko (outer roe).

It also comes with crab meat arranged together with vinegared cucumber, and though it is small, it is said to let you enjoy the full good flavor of crab.

Photograph:momofried

The “osashimi assortment” brings together seasonal seafood such as buri (yellowtail), gasu ebi (deep-water shrimp), sweet shrimp, and hotaru ika (firefly squid), and the selection changes with the season.

With an easy-to-order portion size available from per person, it is perfect for anyone who wants to enjoy a range of dishes like grilled items and fried items in addition to sashimi.

Photograph:www.doom.now.cc

Katamachi Izakaya Magokoro Hokuriku no Kaisen to Kanazawa Oden is an izakaya where you can enjoy Kanazawa oden, tempura made with Kaga yasai (Kaga vegetables), and dishes made with seafood from Ishikawa Prefecture.

For Japanese sake, they offer local labels such as Kagatobi, and they also have a 2-hour All you can drink plan that includes draft beer.

Photograph:フリぽっけ

The "Tappuri Hokuriku no Sachi Otsukuri no assortment" comes in a 2-person assortment and a 3-person assortment (photo).

The selection of fish varies depending on the season and what is available that day, but many reviews give it high marks for being fresh and delicious.

Photograph:食に勤しむ大学生

The "Kanazawa oden (Kanazawa-style oden) 5-item assortment" includes the specialty kuruma-fu (wheat gluten cake) and akamaki (red fish cake roll). It also seems to always come with the classic oden item, daikon radish.

Unlike Kanto-style oden, some reviews say the broth is light and has a gentle taste.

Photograph:www.doom.now.cc

Hakata Motsu Nabe Baniku Kyushu Jiman Kanazawa Ekimae Ten is an izakaya where you can enjoy Kyushu specialties such as Hakata motsu-nabe (Hakata offal Hot Pot) and basashi (horse meat), along with seafood like kibinago (silver-stripe herring) sashimi from Kyushu and sashimi assortment.

They offer three courses that come with 2 hours of All you can drink, and the restaurant is fully equipped with Private rooms available for groups of 2 or more. It is conveniently located a 5-minute walk from JR Kanazawa Station.

Photograph:まちょグルメ

"Hakata motsu-nabe (offal Hot Pot)" is said to have a rich sweetness from the fat and deep savory flavor. You can choose the soup from soy sauce, salt, or tonkotsu (pork bone broth). You can order from 1 person.

The "Hakata Aburi Motsu-nabe" with the offal seared with a burner is also said to be fragrant and tasty.

Photograph:大トロ（よっしー）

The "three horse meat assortment" is served on a plate shaped like Kyushu (the Kyushu region). The horse meat has no strong distinctive flavor and is tender, and pairing it with ginger brings out its umami even more.

They also offer four-item and five-item assortments, as well as A la carte basashi (horse sashimi).

Photograph:comotan

Robata to Oden Koronagirai Kanazawa Ekimae Ten is an izakaya in a convenient location just a 2-minute walk from JR Kanazawa Station, where you can enjoy All you can eat Kanazawa oden (Kanazawa-style oden), a specialty of Ishikawa Prefecture.

They also offer a wide range of seafood dishes that let you enjoy the flavors of Hokuriku (Japan’s north-central coast), as well as courses that include All you can drink.

Photograph:りかぷーさん

The otoshi (small appetizer) is an oden assortment. After that, the oden is All you can eat, and you can go to the yatai (food stall) in the photo yourself and order whichever oden items you like.

There is a wide variety of oden, including the most popular daikon radish and eggs, as well as kuruma-fu (wheat gluten rounds), a Kanazawa specialty.

Photograph:ふうこ♪

Besides oden, you can also enjoy Kanazawa-style seafood dishes such as sashimi and robatayaki (fireside grilling).

The "Ginzake no Ikura Oroshi Gake" in the photo is a rich dish of grilled coho salmon topped with plenty of ikura (salmon roe) and grated daikon radish.

Photograph:www.doom.now.cc

Taishu Sakaba Yoidore Kanazawa Ekimae Ten is a casual izakaya located about a 3-minute walk from Kanazawa Station, with three signature specialties: hone-tsuki dori no ippon-yaki (whole roasted bone-in chicken leg), hane hitokuchi gyoza (crispy bite-size gyoza), and tejikomi shumai (house-made shumai).

There are three courses that come with 2 hours of All you can drink. Inside, the restaurant has table seating and Private rooms with Sunken kotatsu seating.

Photograph:ようへい食べ歩き

The house specialty, hane-hitokuchi gyoza (winged bite size dumplings), is popular for its crisp pan-fried skin and juicy filling that go great together.

They say the seasoning is strong enough that you can eat them without adding anything. Besides these, the restaurant offers more than 10 kinds of gyoza alone.

Photograph:Bob826

These are some of the dishes served in a course with All you can drink. In the front of the photo is "Kani ankake (crab thick sauce) dashimaki tamago (rolled omelet with dashi)", and to its right is "Gokujo salmon rare katsu (premium lightly fried salmon cutlet)".

A review says that every dish was a hit and the drinks were good too.

Photograph:www.doom.now.cc

"Kuimono-ya Wan Kanazawa Ekimae Ten" is an izakaya in a convenient location, just a 4-minute walk from Kanazawa Station, where you can enjoy creative dishes based on Japanese cuisine.

They offer courses with All you can drink, featuring seasonal menus that change throughout the year, including sashimi and Hot Pot. The restaurant has Private room options with Sunken kotatsu seating available for groups of 2 or more, making it a good choice when you want to relax and enjoy a drink.

Photograph:p9pj9

The “Jikasei Tsukune-iri Sankai Chanko Hot Pot” is a Hot Pot filled with homemade tsukune (chicken meatballs) as the main ingredient along with a variety of other items. On this day, it also came with gyoza (dumplings).

They also serve the “Hakata-fu Menta Toro Hot Pot,” a Hot Pot made with mentaiko (spicy cod roe) and grated yam.

Photograph:大トロ（よっしー）

The most popular item at this restaurant is the "tezukuri torori chizu tsukune (handmade melty cheese chicken meatball)," a chicken tsukune with cartilage mixed in and cheese wrapped inside. Hot cheese melts out from the center, and it is said to taste great.

The chicken Kara-age, flavored with a strong garlic sauce, is also popular.