Kanazawa Food Tour 🇯🇵 | Sushi, Snow Crab, Oden & Noto Wagyu
Welcome to Kanazawa— a city known for its rich samurai history, vibrant traditional culture, and incredible seafood. Our first stop was the famous Omicho Market— Kanazawa’s bustling kitchen. We sampled the freshest seasonal catch at a kaiten sushi spot right inside the market, and it was absolutely top-notch. As evening fell, Kanazawa Station came to life under a beautiful illumination. In November, the sun sets around 5, and by 6, the city is already cloaked in darkness. The iconic Tsuzumi Gate glowed softly in blue. Inspired by the traditional tsuzumi drum used in Noh theater, the gate merges classical wooden craftsmanship with sleek modern design. Just beyond it stands the Motenashi Dome— a striking glass-and-steel canopy that bathes the station in natural light while offering shelter from Kanazawa’s frequent rain and snow. With its stunning design and symbolic elements, it’s no wonder Kanazawa Station is often listed among the world’s most beautiful train stations. Below the main level lies Hokutetsu-Kanazawa Station, the terminal for the Hokuriku Railroad Asanogawa Line. It operates separately from the JR and Ishikawa Railway lines, which run through the upper level. The entire station is thoughtfully designed, with a central concourse that splits it into north and south zones. On the north side, you’ll find tourist information and shopping. On the south side, there are train ticket offices, gates, and the “Anto” shopping area, home to a wide selection of local souvenirs and restaurants. Tonight, we’re dining at Black Lily, a popular izakaya renowned for its traditional Kanazawa oden, simmered in a secret broth that has been passed down for over 50 years. The izakaya takes its name from the Black Lily, the symbolic flower of Ishikawa Prefecture. Kanazawa oden is a comforting local specialty made up of assorted ingredients like daikon, konnyaku, tofu, fish cakes, and eggs— gently simmered in a light soy-dashi broth. What sets it apart is the use of sweet Ono soy sauce, which gives the broth a delicate, slightly sweet flavor that’s so light, you can sip it like soup. The innards of the dried squid were still intact, adding a rich depth of flavor. Doteyaki—skewers of beef tendon and konnyaku glazed with white miso—were grilled right in front of us. It’s one of the shop’s recommended specialties. Ebi Shinjo—a plump shrimp wrapped in fish paste. It’s light, airy, and soaks up the oden broth. These deep-fried tofu fritters are made with carrot, lotus root, and burdock— some say they taste like goose Ume Chazuke—a comforting bowl of rice with dashi poured over it, topped with a tangy pickled plum paste. The meal is light and flavorful— just the perfect comfort food for a chilly night. No surprise the place is so popular, customers keep coming nonstop. The next day, after exploring Higashi Chaya District, we headed up Mt. Utatsu for lunch. Our destination: a teppanyaki restaurant famous for serving premium Noto Beef. The meal began with appetizers—charcuterie and vegetables. Followed by sea bream grilled right in front of us. By the time we finished our soup and salad, the sea bream was served. Mmm… The seasoning was spot-on. Then came the star of the meal—Noto Wagyu steak, featuring both tenderloin and sirloin cuts. Even the tenderloin was beautifully marbled, and as the fat melted on the sizzling hot plate, it released an irresistible aroma. Paired with crispy garlic chips and stir-fried bean sprouts, every bite was pure bliss. The plum added a distinct Japanese twist, perfectly balancing the richness of the steak. Teppanyaki is not complete without garlic fried rice. Burn the soy sauce to release that deep, smoky aroma. Toss in crispy garlic and finely chopped perilla leaves. Mix it all into the rice—the aroma, the umami. So simple, so satisfying. After the meal, we moved to a serene garden-view room for coffee and dessert. The garlic fried rice was an additional 1,400 yen— but honestly, worth every yen. Right next door is Shougyotei, famous for its Black Throat Seaperch set. It’s always busy, and reservations are strongly recommended. After spending the afternoon at Kanazawa Castle and the famed Kenrokuen Garden, we returned to Kanazawa Station for dinner. Back in the Anto section, we browsed through local specialty souvenirs. This display belongs to a traditional fish cake shop. Just behind Black Lily is Maimon Sushi, a Kanazawa sushi chain we had enjoyed before at Kyoto Station. They serve sushi on Kutani-yaki— traditional porcelain ware we saw earlier this morning in Higashi Chaya Buri, mature yellow tail. rich and fatty Engawa (flounder fin): incredibly tasty Super fresh uni (sea urchin) Kobako-gani—female snow crab— There’s a gold leaf on top. The sushi here is good, but honestly, the one we had yesterday at Omicho Market was even better—and more affordable. We visited Shirakawa-go the next day and returned to Kanazawa by early afternoon. On our way back to the station, we noticed that the avenue north of the station was lined with stunning ginkgo trees, their leaves glowing a brilliant yellow. With nothing else scheduled, we decided to take a leisurely stroll and enjoy the vibrant autumn scenery. Dinner was at a restaurant just one traffic light away from the station. And of course—since crab season had just begun— snow crab was a star item. We watched as the chef expertly prepared it right in front of us. Since it was just the two of us, we couldn’t manage a full male snow crab— so we opted for the smaller female instead. We squeezed a bit of sudachi juice on top for a refreshing citrus kick. A jelly-like gravy covered the sweet crab meat, and beneath the leg meat was a rich layer of kani miso and bright orange immature roe, known as uchiko. The brown, grainy mature eggs are called sotoko— carried by the female crab under her abdomen. The uchiko eggs were hands down the best part— especially when you mix them with that rich, creamy crab miso. It was so good, we just had to order a second one. Afterall, it’s a limited-time treat, only available through December. Cod milt tempura, or shirak. The contrast between the golden, crispy tempura shell and the warm, custard-like center was incredible— it just melted in the mouth. Kombu tempura—our first time having kelp prepared this way, and it added a gentle umami depth to every bite. Nodoguro, or blackthroat seaperch— another Kanazawa specialty—was grilled to perfection. The fish had been pre-marinated with kombu. Its flesh was incredibly soft, buttery, and rich with natural fat, while the skin brought just the right amount of crisp and smokiness, perfectly balancing the fish’s delicate, oily sweetness It had that melt-in-your-mouth texture that lingers, coating your palate with an elegant, deep umami. It’s no wonder nodoguro is often called the “white fish with the taste of fatty tuna.” Kanazawa’s food is all about seasonal flavors and quiet elegance. From fresh sushi at Ōmichō Market, comforting local oden, and delicious Noto beef, to prized snow crab and buttery nodoguro— every bite reflects the region’s deep connection to both sea and land. Even the simplest dishes feel refined— beautifully presented and full of umami. It’s the kind of place where you slow down, savor each bite, and leave with a deeper appreciation for the region’s food culture. Thank you for watching. If you like this video. Please like, comment, share and subscribe. 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Kanazawa Food Tour 🇯🇵 | Sushi, Snow Crab, Oden & Noto Wagyu
Join us on a flavorful journey through Kanazawa, Japan—a historic city known for its samurai heritage, traditional culture, and exceptional cuisine. In this episode, we take you from cozy izakayas, teppanyaki experiences, sushi spot and unforgettable seasonal dishes that define this beautiful coastal city in Ishikawa Prefecture.
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00:00 Welcome & Introduction
00:27 Omicho Market and Conveyor Belt Sushi
00:40 Kanazawa Station
02:23 Oden Kuroyuri (Black Lily)
04:24 Rokkaku Do (Teppanyaki Noto Beef)
06:25 Kanazawa Maimon Sushi
08:40 Cho Hachi (Kanazawa Cursine)
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🍣 What to Expect in This Video:
Exploring the beautifully illuminated Kanazawa Station, featuring the iconic Tsuzumi Gate and Motenashi Dome
Warm, comforting Kanazawa oden at Black Lily izakaya
Premium Noto Wagyu teppanyaki lunch with garlic fried rice
An elegant sushi dinner at Maimon Sushi featuring buri, uni, kobako-gani (female snow crab), and more
Sampling seasonal delicacies like snow crab, cod milt tempura (shirako),and grilled nodoguro at Cho Hachi
A stroll through golden ginkgo-lined avenues near the station in peak autumn
🦀 Kanazawa Food Highlights:
Female Snow Crab (kani) with kani miso, uchiko (roe).
Grilled Nodoguro (Blackthroat Seaperch) – rich, buttery, umami-packed
Cod Milt Tempura – crispy outside, custardy inside
Doteyaki skewers, Ebi Shinjo, and more local specialties
📍Perfect for:
Travelers planning to visit Kanazawa, foodies looking for the best seafood in Japan, and anyone curious about authentic local dining experiences in Japan’s Hokuriku region.
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