Utsushiki

This may be one of Kanazawa’s best-kept secrets—for now. Though not yet decorated with Michelin stars or Gault & Millau recognition, Utsushiki is a rising star in the world of kaiseki cuisine, and it’s only a matter of time before the spotlight finds its way here.

Chef Kento Murata trained at Higashiyama Wakon, another respected establishment in Kanazawa, but his culinary direction is very much his own. His dishes are defined by restraint. Rather than piling on techniques, he adds just enough to bring each ingredient to its best possible expression.

Think fresh spring peas turned into a silky chawanmushi, young ayu paired with fragrant steamed rice, or a clear soup of clam and bamboo shoot. Firefly squid and mountain vegetables, leaf burdock cultivated specially by local farmers—each course captures the essence of the season with refined creativity. Most of the ingredients are sourced from the Ishikawa region, and the quality speaks for itself. Even the most demanding gourmets who travel from afar leave deeply satisfied.

Chef Murata is also well versed in tea ceremony and ikebana. The name Utsushiki is an old Japanese word meaning "where the old and new coexist," and that aesthetic is reflected throughout the space. Every detail feels quietly intentional.

Kanazawa may be known for its sushi, but for those looking to experience the full range of local seasonal ingredients, kaiseki is the way to go—and Utsushiki is the place to be.