Kanazawa, an area where tradition and modernity come together! 20 popular izakaya (Japanese pubs)

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Izakaya Hachinana is a popular izakaya where you can enjoy dishes made with plenty of seasonal ingredients that let you feel the richness of Noto. Located in a quiet residential neighborhood, it offers a calm atmosphere for a relaxed meal.

The restaurant uses not only seafood but also locally grown vegetables, making it a great choice for anyone who wants to fully enjoy the flavors of Kanazawa.

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For those who want to fully enjoy a carefully selected lineup of local sake from the Hokuriku region, a course with Japanese sake pairings is recommended. You can enjoy Japanese sake that goes perfectly with seafood such as nodoguro (blackthroat seaperch) and iwa-kaki (rock oysters).

The photo shows “Junmaishu Gorin,” a local sake from Ishikawa Prefecture.

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The simmered dish made with the local branded beef Noto-gyu (Noto beef) is also said to be excellent.

It is finished with a sukiyaki-style seasoning together with local bamboo shoots, and the meat’s sweet fat and rich seasoning are said to be irresistible.

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Shubo Shojo, an izakaya on Seseragi-dori near Nagamachi Bukeyashiki Ato, known as Kanazawa’s little Kyoto, is a hugely popular spot that is often hard to book.

While its atmospheric exterior may feel a bit intimidating at first, the friendly owner makes it easy to relax and enjoy the meal.

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The “sashimi assortment” is a standout dish that lets you enjoy 8 kinds of seasonal seafood, including aka-ika (red squid) and kajiki-maguro (broadbill swordfish).

Every piece of sashimi is said to be high quality, and the moment you take a bite, the natural umami of the ingredients fills your mouth. It requires advance reservations, but many reviews say it is absolutely worth booking.

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Another big draw of this restaurant is its wide selection of dishes that go perfectly with drinks.

The photo shows "Nanao no Shiokara (salted seafood innards)." It stands out for its freshness, and it is said to be so good that even people who do not usually like shiokara can finish it with ease.

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Genzaemon Kikuramachi Ten is a well regarded izakaya where you can enjoy Kanazawa local cuisine together with more than 40 kinds of local sake brought in from around Japan.

The interior, styled like a kominka (traditional old house), has a warm and relaxing feel, so it is recommended when you want to spend a laid back time with family or friends.

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The restaurant’s most popular number one menu item, the “kani miso korayaki (grilled crab shell with crab miso),” is a dish with great visual impact too.

You grill and eat the crab meat, kani miso, and enoki mushrooms packed inside the shell, so it looks fun in an interactive way since you can adjust the doneness to your liking.

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The "Kanazawa oden (Kanazawa-style simmered hotpot)" at this restaurant is a popular specialty made with bonito dashi that has been loved since the restaurant first opened.

The unique Kanazawa oden ingredients are said to be especially great, including kurumafu (wheat gluten cakes) soaked with plenty of broth and baigai (whelk) packed with rich umami. It is also fun to enjoy different ingredients while sipping Japanese sake.

Yakitori Gekijo Tabidori Urakatamachi Ten is a popular izakaya where you can enjoy dishes made with jidori (local free-range chicken) and branded chicken from all over Japan while staying in Kanazawa.

They also offer a wide selection of local highballs that are loved in Each production region, so it feels like you are visiting those places in person.

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The wide selection of gotochi highballs (regional highballs) is served with a card that explains the production region, characteristics, and jidori (local chicken breed) that pairs well with each one.

The photo shows a gotochi highball from Aichi Prefecture. It’s nice that you can learn more about the drinks, too.

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The signature menu item at this restaurant is yakitori made with Amakusa Daio (a rare local chicken from Kumamoto Prefecture), known as Kumamoto's phantom jidori (free-range chicken). Since it is served simply with salt, you can taste the ingredient's flavor directly.

The "Amakusa Daio thigh" is said to be large and satisfying in size.

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Ajidokoro Ichigohan Bunya is a popular izakaya where you can enjoy fresh seafood shipped directly from Kanazawa Port. Depending on the season, you can find a range of seafood such as hotaruika (firefly squid) and nodoguro (blackthroat seaperch).

They also have a wide selection of more than 30 kinds of local Hokuriku sake, so even sake lovers are likely to be satisfied.

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The wide selection of Japanese sake has a good reputation, with people saying they are happy to find a lineup that really gives a local feel.

The photo shows Tedorigawa Yamahai Junmai Ginjo, a local Japanese sake from Kanazawa. It is said to have a taste that shows the care and time put into managing it properly.

If you love sashimi, the must-order dish is the "otsukuri assortment". This plate lets you fully enjoy seafood like chutoro, shrimp, bonito, and tuna.

All of the sashimi is fresh, but the nodoguro (blackthroat seaperch) stands out in particular, with just the right amount of rich fat that makes it irresistibly good.

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Washu to Wadan Kakomi Ryori Daian is a well-known izakaya (Japanese pub) with a wide variety of dishes, including crab prepared in many different ways using live zuwaigani (snow crab) kept in the tank inside the restaurant, as well as local favorites like Kanazawa oden (Kanazawa-style oden).

The interior has a warm wooden feel and offers many seating styles, including counter and table seats. It looks like a convenient place to use for groups of different sizes.

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The kani cream croquette (crab cream croquette) even gets reviews saying, "I want to go to Kanazawa just to eat this."

This creamy croquette is topped with crab and uni (sea urchin), and people say it tastes so good that once you try it, you never forget it.

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One menu item is "Kamo (duck) to namafu (wheat gluten) no Jibuni-fu," said to be an arranged take on a local dish from Kanazawa.

It is packed with ingredients like vegetables, duck, and namafu, and the thick starchy soup is said to have a comforting taste. It makes you want to have it with Japanese sake on a cold winter day.

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Suigyo, an izakaya in a location with excellent access from Kanazawa Station, is popular for serving great dishes made with carefully selected ingredients such as Kyoto brand jidori (local chicken breed) and seafood delivered directly from Kanazawa Station.

The sparkling lights inside create a dreamy atmosphere, and guests say it offers a moment that feels out of the ordinary. It would be a nice place to visit on a Special day such as a celebration.

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This restaurant is known for its wide selection of drinks. They offer local sake from not only Ishikawa but also all over Japan.

The photo shows a local craft beer made with Kaga bocha (roasted stem tea), something you will want to try when you come to Kanazawa. It is said to have good body and a great taste.

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If you've come to Kanazawa, one thing you absolutely have to try is nodoguro sugatayaki (whole grilled blackthroat seaperch). This outstanding dish is simply seasoned with salt, which brings out the fish's natural umami.

The skin is crisp, while the inside is soft and flaky, and the grilling is said to be just right.

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Tesukuri Shunsai to Washoku Sen Kanazawa Ekimae Ten is a well-regarded izakaya where you can enjoy creative dishes made with fresh seafood delivered directly from Kanazawa Port, all in a stylish wa-modern (Japanese-modern) setting.

They offer a wide selection of local Hokuriku sake, and among them, Kokuryu is said to be a famous label the owner is especially fond of.

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The "zuwaigani (snow crab) shabu-shabu," which some say pairs well with Japanese sake, is one of this restaurant's signature menu items.

This luxurious dish lets you swish the crab in broth, then dip it in kani miso (crab tomalley) served inside the shell before eating.

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They also offer a wide range of rice dishes that are perfect To finish a meal, including fried rice, zosui (rice porridge), and kamameshi (rice cooked in an iron pot).

The photo shows the "nodoguro (blackthroat seaperch) kamameshi," a dish you will definitely want to try when you come to Kanazawa. It is said to be outstanding, with the refined taste of the dashi broth.

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This izakaya serves creative dishes made with plenty of Hokuriku seasonal ingredients such as nodoguro (blackthroat seaperch) and crab.

It has good access from Higashi Chaya-gai (Higashi Chaya District), a sightseeing spot in Kanazawa, so it is also a great choice for dinner after sightseeing.

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For a cold season dish to enjoy with drinks, buri-shabu (yellowtail hotpot) is a great choice. The buri (yellowtail) has refined fat and no off notes, and when you lightly dip it in the warm broth, it reaches the best texture and flavor.

It also comes with condiments such as momiji-oroshi (grated daikon with chili), negi (green onion), and ponzu sauce, so you can change up the flavor to suit your taste as you eat. It also includes udon noodles to enjoy in the soup after you finish the meal.

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The restaurant's specialty, "Tamura Udon," is a perfect dish To finish a meal. The house made noodles have a nice firm bite, and their smooth, slippery texture makes them hard to resist.

It is so popular that some people buy it as a souvenir or order it online.

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Kokochi Monaka is an izakaya run by an owner full of local pride, where you can enjoy dishes made with plenty of Kanazawa ingredients, including colorful Kaga yasai (Kaga vegetables).

They also offer a wide range of wines that the owner personally selected, so it looks like fun to find a bottle that pairs well with the food.

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This restaurant is known for its wide variety of unique creative dishes you can only find here.

The “Abokado Korokke (avocado croquette),” deep-fried with the skin on, is said to be a fun dish with a great contrast in texture, with creamy avocado wrapped in a crisp coating.

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The Clay Pot rice, which many reviews call outstanding, is a perfect dish To finish a night out. They also say the second bowl tastes great eaten as ochazuke with oden broth poured over it.

You can choose from several kinds, but the one in the photo is the “shiro ebi (white shrimp) kakiage fritter topped Clay Pot rice,” said to be irresistible for its crisp texture.

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Zenseki Kanzen Koshitsu Izakaya Wa no Oto Kanazawa Ekimae Ten is an izakaya with excellent access from Kanazawa Station. With a wide range of menu items including seafood, yakitori (grilled chicken skewers), and yasai-maki (vegetable wrapped skewers), reviews say that even picky eaters can easily find a favorite dish.

The interior has a traditional Japanese feel and is fully equipped with many Private rooms, making it perfect for hosting someone important.

The dishes here are known for their beautiful presentation overall, and many are said to be perfect as snacks to go with drinks.

The photo shows shishamo (smelt) tempura, which is said to have a crisp, crunchy batter with a light bite that lets you really taste the flavor of the ingredient.

The restaurant’s signature menu item is yasai-maki (vegetable wrapped skewers). It lets you enjoy plenty of vegetables along with meat, making it a great choice for health conscious diners.

The colorful vegetables are grilled until fragrant, and with one bite, the rich flavors of the meat and vegetables fill your mouth.

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Boasting one of the largest seating capacities in the Hokuriku region, the seafood Private room izakaya Ichiba Chokusou Kaisensakaba Sakanayasake offers unique creative dishes with fish as the theme.

With various seating styles including tables and Sunken kotatsu seating, it is great that you can use it for a wide range of occasions.

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The signature item, Kimi to Tsunagaritai, which gets rave reviews for both its taste and looks, is a rolled sushi made with tuna, Sea Bream, and a large amount of egg yolk.

Some reviews say they show it to you before they roll it, so you can enjoy the live performance feel too.

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The buri-shabu (yellowtail hotpot), sprinkled with gold flakes for a lavish look, is a popular dish. After swishing it in the same dashi broth used for the oden, you can also enjoy zosui (rice porridge) to finish.

The dashi broth is light yet deep in flavor, with a taste you never get tired of no matter how much you eat, and reviews also say it goes very well with alcohol.

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Taishu Sakaba Uohachi is an izakaya where you can enjoy local Hokuriku sake and regional dishes in a nostalgic interior centered around wood.

They say seasonal fresh seafood such as nodoguro (blackthroat seaperch) and oysters is delivered directly from Kanazawa Port every morning. It looks like you can enjoy a menu that changes with the seasons.

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Kanazawa’s specialty nodoguro (blackthroat seaperch) is said to be popular here because you can enjoy it in many different ways, including grilled and lightly seared.

The photo shows the restaurant’s popular "Nodoguro Ippon-yaki," which is said to have irresistible doneness, with tender flesh and crispy skin.

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They also received reviews saying people love the wide selection of menu items that are perfect as snacks to go with drinks!

The "Ika no Ryoshi-fu Goro-yaki (Kimo)"—said to be irresistible with reishu (chilled sake)—is popular for its outstanding rich liver flavor.

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Hokuriku Kaisen Kanazawa Oden Kairiki is an izakaya with a wide selection of local sake from Ishikawa Prefecture, where you can also enjoy local dishes such as Kanazawa oden (Kanazawa-style oden) along with Noto seafood delivered directly from Kanazawa Port.

The All you can drink courses come in a wide price range, which makes it nice and easy to choose one that fits your budget and the occasion.

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Some reviews say the "Kanazawa oden (Kanazawa-style oden)" goes great with drinks, and that one of its best points is being able to enjoy ingredients that are a little different from typical oden found elsewhere in Japan.

In particular, the Kanazawa specialty "bai-gai (whelk)" is said to be outstanding, with a unique texture that sits somewhere between crisp and soft, plus a faint sweetness.

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The nodoguro (blackthroat seaperch) sashimi is highly rated for its sure to please taste.

Because it is lightly seared, you can enjoy both the refined umami of grilled fish and the sweet richness of fat in the firm sashimi at the same time.

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Tempura Senmon Ichiban is a tempura specialty izakaya (Japanese pub) in a great location with excellent access from Kanazawa Station, where you can enjoy a wide variety of tempura, including Kaga yasai (Kaga vegetables), fried in special canola oil.

They also offer a wide range of drinks, including house made craft sours, so even people who love alcohol are likely to be satisfied.

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One nice touch is that the staff will tell you the best way to enjoy the tempura. There is iwashio (rock salt) and curry salt on the table as well, so you can enjoy a slightly different flavor.

The photo shows tempura of shrimp, oysters, asparagus, and hamaguri (hard clam).

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Of course the tempura is excellent, and they also offer a full lineup of snack style dishes that pair perfectly with alcohol.

The photo shows the “Appetizers three-item assortment,” made with many ingredients from Kanazawa and Noto. Since the contents change with the seasons, it looks like you could come back again and again without getting tired of it.

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Kano Gyosai SHION is a popular seafood izakaya in the convenient area in front of Kanazawa Station, where you can enjoy seafood dishes including hamayaki (grilled seafood).

All seats inside are in Private rooms, so you can relax without worrying about the people around you. It is also perfect when you want to treat someone important.

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The restaurant’s popular “gangan-yaki (seafood steamed in a can)” is perfect to enjoy with a drink. This popular menu item features seafood such as kaki (oysters), sazae (turban shells), and shrimp, steamed inside a metal can.

Among them, the Noto-gaki (Noto oysters) are said to be especially good, with a plump texture and concentrated seafood flavor.

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For those who want to enjoy seafood from Noto, the sashimi is a great choice.

The photo shows buri (yellowtail) and gasu-ebi (deep-water shrimp). The buri is said to be rich with fat, with an irresistibly springy texture. After enjoying the gasu-ebi as sashimi, you can also have the heads and tails made into Kara-age, a service that people say lets you enjoy it twice.

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Niku & Oden Kanazawa Fudo Kenkyujo is an izakaya where you can enjoy dishes made with ingredients unique to Kanazawa along with local Japanese sake, and it is popular because you can cover local flavors all in one place, including seafood as well as Noto gyu (Noto beef) and Kanazawa oden (Kanazawa-style oden).

They can also tell you the best way to enjoy the local sake, so even people who are new to alcohol can feel at ease.

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The photo shows the Noto gyu (Noto beef) Strip loin steak, which is said to melt in your mouth the moment you take a bite.

It is said to be cooked to a perfect juicy doneness, and the more you chew, the more the sweet flavor of the fat comes through, making it outstanding.

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The "Kanazawa oden assortment" is something you will want to enjoy with Japanese sake, and it offers a wide variety of Kanazawa-style ingredients such as akadama, bai-gai (whelk), and kuruma-fu (wheel-shaped wheat gluten).

The refined broth soaks into each piece really well, making it a deeply satisfying and delicious dish, according to reviews.

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Located a 5-minute walk from Kanazawa Station, the izakaya Hakata Motsu Nabe Baniku Kyushu Jiman Kanazawa Ekimae Ten serves Kyushu regional dishes and local sake, where you can enjoy authentic Kyushu flavors such as Hakata motsu-nabe (Hakata offal Hot Pot) and basashi (horse sashimi).

The restaurant is said to be filled with people of all ages, making it a great choice when you want to enjoy a lively drinking party.

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The "Hakata motsu-nabe (Hakata offal Hot Pot)," which lets you choose your favorite flavor from 4 kinds of soup, is said to be so good you cannot stop eating, with the rich sweetness of the fat from the motsu and the deep umami of the soup coming together perfectly.

They also have a wide selection of Kyushu shochu that pairs perfectly with motsu-nabe, so you will want to take your time and enjoy it with a drink.

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The "horse meat three-part assortment" is a popular menu item that lets you enjoy a well-balanced taste of different cuts of horse meat. Every cut is tender, with no off notes, and easy to eat.

They say that when you eat it with the ginger served on the side, the umami stands out even more.

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Katamachi Izakaya Magokoro Hokuriku no Kaisen to Kanazawa Oden is a well regarded izakaya where you can spend a relaxed time in an upscale setting, enjoying seafood from Hokuriku and the local specialty Kanazawa oden (Kanazawa style oden).

Because they source ingredients based on the season, the menu can be completely different depending on when you visit. It makes you want to come back again and again in different seasons.

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The hugely popular “Loaded Hokuriku no Sachi (bounty from Hokuriku) sashimi assortment” is a popular menu item that sashimi lovers should definitely try.

It comes piled high with seafood from the sea off Hokuriku, including striped jack, sea bream, chutoro (medium fatty tuna), and bonito, and everything is said to be fresh and excellent. It also seems like a great match for Japanese sake.

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Perfect for the cold winter in Noto, kobako-gani (female snow crab). This is a limited menu item available only in November and December.

You can enjoy it in many ways, including sashimi, Hot Pot, and zosui (rice porridge), and the soup, rich with plenty of crab stock, is said to be irresistible.

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Robata to Oden Koronagirai Kanazawa Ekimae Ten is a sister restaurant of the hugely popular izakaya in Shinjuku, Tokyo, and opened in Kanazawa, where you can enjoy its signature oden (Japanese stew) along with carefully selected local sake from across Japan.

The interior has a calm feel while still being lively, and it is said to be the kind of place that is easy to drop into even on your own.

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This restaurant’s signature item is Kanazawa oden (Kanazawa-style oden), served as the otoshi (small appetizer). Amazingly, refills are free, and some reviews even said they were fully Manzoku with just the otoshi.

The clear broth has a refined taste, and the daikon radish in particular is said to be excellent, with flavor soaked all the way to the center.

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The oden (Japanese hot pot with assorted ingredients) is a given, and the grilled dishes are also said to be very good.

The photo shows the "5-skewer yakitori assortment," which is said to go perfectly with drinks. People say it lets you enjoy the nice smoky aroma of charcoal and the juicy meat at the same time, and that it tastes great.