Food from the Sea of Japan, delicacies blessed by the climate of Noto, good sake made with quality water from Mt. Hakusan, various Kaga vegetables grown only in the soil of Kanazawa.
Making the best use of these local seasonal ingredients, cooking them in the most suitable style and lavishing tableware and antiques handed down over generations, we serve dishes to guests in a way that they can enjoy them with all five senses. This is Kinjohro’s philosophy of cooking.
We also promote Kanazawa’s new food culture while making the best use of locally-produced foods and preserving traditional Kaga cuisine.