Sushiya Kozakura

While not widely known, Sushiya Kozakura is one of the most respected Edomae sushi restaurants in the Hokuriku region. The chef, Mitsuru Kawana, originally from Chiba, trained at sushi and Japanese restaurants in Tokyo before falling in love with the charm of Kanazawa, where he opened his own restaurant in 2016.

His style is simple but compelling—using almost exclusively local seafood while applying the classic Edomae techniques with precision.

Houbou（bluefin searobin）that’s been ikejime-treated at 3:30 in the morning…
Sawara（Spanish mackerel）vacuum-packed and aged at near-freezing temperatures…
Amaebi（sweet shrimp）with a deep sweetness and a lingering aroma…
Mahata（grouper）with moist flesh and bouncy texture near the skin…

Each piece is prepared in a way that maximizes the character of the fish, whether it’s served fresh from the morning or carefully aged. The quality of the neta (the ingredients) here is consistently impressive.

The shari (sushi rice) is seasoned with red vinegar for a sharp, clean flavor. Though the rice is cooked on the softer side, it still falls apart nicely and has a subtle, chewy texture. Kawana even adjusts the portion of rice depending on the guest’s gender, showcasing his refined technique.

Wearing a traditional headband, Kawana presents himself like a classic sushi craftsman. He works swiftly behind the counter, chatting with guests in a lively, casual way. It’s striking how relaxed and happy everyone looks as they enjoy their meal.

If you’re looking for excellent sushi in Kanazawa, Sushiya Kozakura should be at the top of your list.