1. Kanazawa Curry
Rich, dark, and deeply flavorful, Kanazawa curry is a beloved local dish that delivers both comfort and satisfaction. This curry is darker and more soulful than typical Japanese curries, thanks to the addition of caramelized onions, spices, and sometimes even a hint of chocolate. It’s commonly served on a retro-style metal plate, generously poured over steamed white rice and topped with a crispy tonkatsu (breaded pork cutlet). A fresh heap of shredded cabbage on the side adds a refreshing contrast to the bold, umami-packed curry sauce.
Kanazawa curry has become a favorite among locals and tourists alike — whether you’re grabbing a quick lunch at a roadside eatery or savoring a hearty meal in a traditional curry shop. This is comfort food done the Kanazawa way: bold, indulgent, and unforgettable.
2. Hunthon Rice
Introducing the dish that’s perfect for kids and picky eaters. Hunthon rice, a playful and satisfying creation from Kanazawa, gets its name by blending “Hungary” and “thon” (French for tuna). It features a comforting base of buttery, ketchup-flavored rice topped with a creamy, semi-cooked egg that melts perfectly into every bite.
A crispy piece of fried white fish or juicy prawns crowns the dish, adding a savory seafood element. It’s finished off with a drizzle of ketchup or rich tartar sauce, giving it a sweet and tangy kick. Visually fun and incredibly filling, Hunthon rice is a popular choice in Kanazawa’s cozy diners, especially loved by families and those looking for a creative twist on Japanese-Western fusion food.
3. Gold Leaf Ice Cream
For a luxurious dessert experience, treat yourself to Kanazawa’s iconic gold leaf ice cream. This elegant creation features vanilla soft-serve ice cream either dusted with edible gold or wrapped in a shimmering sheet of Kanazawa’s renowned gold leaf. It’s a photogenic indulgence that perfectly captures the city’s rich heritage in gold craftsmanship.
While the gold itself is tasteless, it adds a sparkling visual touch that makes your treat feel truly special. You’ll find gold leaf ice cream offered in stalls and specialty shops throughout the Higashi Chaya District and Omicho Market. Whether you’re eating it for the experience, the look, or the Instagram post — it’s one sweet memory you won’t forget.
And if you're wondering about safety, rest assured — edible gold is perfectly safe to eat and has been used in Japanese confectionery and tea ceremonies for centuries. It’s the ultimate blend of beauty, tradition, and taste.
4. Kanazawa Oden (Hotpot)
If you’re visiting Kanazawa during the colder months, we can’t recommend Kanazawa oden enough for staying warm and satisfied. This heartwarming hotpot dish features a medley of local vegetables from the Kaga region, simmered in a light and mildly flavored broth that brings out the delicate sweetness of each ingredient.
Kanazawa oden often includes unique seafood additions like octopus, fish cakes, and tofu varieties you won’t find in typical oden elsewhere in Japan. One of the city’s special versions, kani-men, is made using the shell of a female snow crab and filled with crab meat and roe — a premium delicacy worth every yen if your budget allows.
Served steaming hot and often paired with a cup of local sake, this dish is a winter essential that highlights the warmth and generosity of Kanazawa’s culinary culture.
5. Kaiten-zushi (Conveyor Belt Sushi)
If you're looking for a fun, interactive, and affordable way to enjoy Kanazawa’s world-class seafood, head straight to a kaiten-zushi (conveyor belt sushi) restaurant. While these sushi spots are common across Japan, Kanazawa sets itself apart with incredibly fresh ingredients sourced straight from the Sea of Japan.
Sushi bars near Omicho Market, around Kanazawa Station, and inside the Higashi Chaya District are especially popular among locals and tourists. As you sit around the rotating belt, colorful plates of nigiri and rolls pass by, and you simply take what you like. Many shops also allow you to custom-order specialty items via a screen or call button.
Don’t miss the chance to try regional delights like shiro ebi (white shrimp) and nodoguro (rosy sea bass), which are prized for their delicate texture and flavor. Whether you're in for a quick bite or want to sample a variety of seafood at your own pace, Kanazawa’s kaiten-zushi scene is a delicious and memorable way to dive into the city’s food culture.
6. Kaburazushi (Fermented Yellowtail Sushi)
Among Kanazawa’s many unique delicacies, Kaburazushi stands out as a wintertime specialty with deep roots in regional tradition. This distinctive form of fermented sushi features salted slices of yellowtail carefully layered between rounds of pickled turnip, all preserved together with sweet, slightly tangy malted rice. The result is a sushi that’s more about texture and depth of flavor than raw fish freshness.
Once considered a high-end dish reserved for New Year celebrations and gifts, Kaburazushi is now found in select restaurants and shops around Kanazawa — especially in colder months when the fish and turnips are at their peak. If you enjoy fermented or pickled flavors, this dish offers a bold and refined taste experience, marrying savory, sour, and umami in one bite.
While it might surprise those unfamiliar with fermented sushi, Kaburazushi is a proud symbol of Kanazawa’s food culture and culinary creativity — traditional, seasonal, and beautifully balanced.
7. Kano-gani (Male Snow Crabs)
If you're traveling to Kanazawa in winter, tasting Kano-gani — the prized male snow crab — is a must. Harvested during a short fishing season from November 6 to March 20, these large crabs are a celebrated delicacy across Ishikawa Prefecture. Known for their sweet, delicate meat and generous size, Kano-gani are considered a premium offering compared to their female counterparts.
You can enjoy them in several styles: as fresh crab sashimi, lightly grilled over charcoal, or even simmered in luxurious hot pot dishes. The flavor is clean, slightly briny, and truly unforgettable. Many upscale restaurants in Kanazawa proudly serve this seasonal crab on special winter menus, often highlighting its freshness with minimal seasoning.
For seafood enthusiasts, winter is the perfect time to visit Kanazawa. While Kano-gani may be one of the pricier options on your trip, its exclusivity and melt-in-your-mouth taste make it worth the splurge — especially when paired with a glass of chilled local sake.
8. Amaebi (Sweet Shrimp)
Amaebi, or sweet shrimp, is another seafood treasure from Kanazawa, known for its naturally rich and sugary flavor. This delicacy is most commonly enjoyed raw as sashimi, where its creamy texture and subtle sweetness can truly shine. Amaebi is typically served chilled, often on a bed of ice with garnishes like shiso leaves or grated wasabi to accentuate its freshness.
In contrast to snow crab season, amaebi is most abundant during late spring and early autumn — specifically from May to June and September to October. During these months, many local restaurants in Kanazawa feature it as a seasonal highlight.
Some diners may hesitate at first due to its appearance — complete with head and eyes — but seafood lovers quickly learn that the visual is all part of the authentic experience. Once you’ve tasted it, you’ll understand why amaebi is so highly regarded across Japan’s coastal regions. Sweet, delicate, and pure, it’s a must-try for sashimi enthusiasts visiting Kanazawa.
9. Gori Karaage (Fried River Fish)
For a uniquely local experience, Gori karaage offers a taste of Kanazawa’s riverside culinary traditions. Gori are tiny freshwater fish that were once a staple of the region’s diet. In this dish, the fish are deep-fried until crisp and then gently simmered in a glaze of soy sauce and mirin, giving them a sweet-savory coating with a satisfying crunch.
These bite-sized fish are enjoyed whole — head, bones, and all — and are often served as a seasonal side dish or appetizer in traditional meals. However, due to a decline in local river fish populations, gori karaage has become a rare delicacy. Not all restaurants carry it regularly, so it’s a good idea to call ahead or ask at specialty establishments if you’re eager to try it.
If you enjoy exploring regional flavors and dishes with history, this nostalgic snack is worth seeking out. It's a small but flavorful piece of Kanazawa's culinary heritage.
10. Jibuni (Stewed Vegetables and Duck Meat)
A standout dish in Kanazawa’s regional cuisine, Jibuni is a hearty and refined stew traditionally made with tender slices of duck or chicken coated in flour, then simmered in a thick soy-based broth. Alongside the meat, you’ll find seasonal vegetables and fu (wheat gluten), a soft, sponge-like ingredient that soaks up all the savory goodness of the broth. A dollop of freshly grated wasabi adds an aromatic kick to this warming and elegant meal.
While Jibuni is served in many local restaurants, the best way to enjoy it is within a full kaiseki course meal in the nearby Kaga Onsen region. Many ryokans (traditional inns) offer it as part of a seasonal tasting menu, pairing it with local sake and cultural experiences like gold leaf crafting. For those looking to immerse themselves in Kanazawa’s hospitality, cuisine, and wellness traditions all at once, a night at Kaga Onsen is the perfect escape.
11. Sea Bream Karamushi (Stuffed Sea Bream)
Another refined dish rooted in Kaga tradition is Sea Bream Karamushi, a luxurious and ceremonial preparation of whole sea bream. The fish is carefully opened and filled with a seasonal medley of finely chopped ingredients — including lily bulbs, lotus root, carrots, ginkgo nuts, and wood ear mushrooms. It’s then lightly seasoned with soybean pulp and delicately steamed to preserve both flavor and texture.
Historically served at weddings and special occasions due to its vibrant presentation and auspicious symbolism, this dish is believed to have Southeast Asian roots before being embraced by the Kaga region. Today, it’s most commonly found in high-end restaurants across Ishikawa Prefecture, especially as part of traditional multi-course meals.
If you’re dining at a ryokan or attending a kaiseki dinner in Kanazawa or Kaga, Sea Bream Karamushi is a rare and elegant treat — both beautiful to look at and rich with cultural meaning.
12. Noto Beef
Often overshadowed by its famous Kobe cousin, Noto beef is a hidden gem of Ishikawa Prefecture. Raised on the lush pastures of the Noto Peninsula, these black-haired Japanese cattle are known for producing meat that’s finely marbled, naturally sweet, and incredibly tender. The low fat content and melt-in-your-mouth quality make every bite rich and satisfying without being overwhelming.
While Noto beef is a specialty of the peninsula, you won’t need to travel far to experience it — many fine restaurants in Kanazawa feature it on their menus, grilled, seared, or served as part of luxurious kaiseki meals. Whether you're indulging in a premium steak or a simple donburi, the quality is undeniable.
For meat lovers seeking a rare treat with regional authenticity, Noto beef delivers a flavorful finish to your culinary journey through Kanazawa.