Kazue Chaya District is located within a 10-minute walk from Higashi Chaya District. Unlike Higashi Chaya, Kazue Chaya is much quieter and has a calm atmosphere. This district is home to many luxury restaurants.
Kifune (貴船), the restaurant we visited for lunch, is also located in this district.
I heard that Kifune is a very popular traditional Japanese restaurant, making it quite difficult to secure a reservation—especially for lunch, as they only accept four groups at a time. Their lunch course is also more affordable compared to the dinner course. Initially, we couldn’t get a reservation, but fortunately, a cancellation opened up two days before our visit.
We inquired with the staff about reservations for the next lunch service, and they told us that they were fully booked for the next six months. The restaurant offers two lunch courses, priced at 3000 yen and 5000 yen. We opted for the 5000 yen course, which features seasonal dishes. Since it was winter, we were treated to many seasonal flavors!
After entering the restaurant, the staff guided us to our table. All tables are arranged in private room-like settings. The meal started with tea and dried beans. The course consisted of various seasonal dishes.
Next, we were served an appetizer accompanied by a decorative face mask. The mask, of course, was not edible. The golden sake cup contained a non-alcoholic yuzu drink as an aperitif, which was pleasantly sweet.
The appetizer set included Kinpira Oinari (inarizushi), whelk, wakasagi (pond smelt) nanban-zuke, foie gras pâté, sujiko (cod roe), and kumquat, all beautifully presented in a lacquered box.
One of the highlights was the deep-fried Noto globefish coated with crushed kakinotane (a type of Japanese rice cracker). The crispy outer layer and the tender fish inside created a fantastic contrast.
Another dish we enjoyed was chawanmushi (steamed egg custard) infused with salted trepang entrails, which added a rich umami flavor.
The assorted sashimi platter featured gasu shrimp, yellowtail (buri), neon flying squid (akaika), and marbled rockfish (kasago). Gasu shrimp is unique to the Hokuriku region (Ishikawa and Fukui) and is rarely available elsewhere due to its delicate freshness. This made the experience even more special!
The yellowtail was served with a monkfish liver ponzu sauce, which was absolutely delicious.
Another dish featured fresh Noto globefish and its soft roe, accompanied by rape blossoms—bringing together flavors of both winter and early spring. The soft roe was made into a creamy white sauce, adding richness to the dish.
Scallop and califlower agedashi was served in a flavorful broth with plenty of crab meat, giving it a rich aroma. While enjoying it, I noticed rice being freshly cooked in the background, adding to the cozy atmosphere.
Soft roe gratin. This gratin was packed with shrimp, making it both hearty and satisfying. It was delicious but extremely hot—definitely a dish to eat carefully!
Unlike the traditional version, which typically features yellowtail fillets, this buri daikon had a minced yellowtail ball instead. The texture was incredibly soft, almost like a marshmallow. The addition of black shichimi and yuzu peel enhanced its flavor beautifully.
Last. Meal.
The oyster rice was outstanding—the grains were perfectly cooked, absorbing the deep, briny aroma of oysters.
Yuzu Granité and Marinated Hassaku Orange. A refreshing and light way to end the meal, balancing the richness of the previous dishes. We relaxed and enjoyed the wonderful flavors to the very last bite.
Kifune truly offers an exquisite dining experience with beautifully presented seasonal dishes. It’s no wonder they are so popular and fully booked months in advance. If you ever have the chance to visit Kanazawa, I highly recommend trying to secure a reservation at Kifune!
About
Name Oryori Kifune (貴船)
Open Lunch, Dinner
Reservation Required
Credit card Available
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