dining gallery Ginza no Kanazawa

• Japanese cuisine
• Art/crafts

Traditional crafts, tea ceremony, and food culture. Those are just some of the charms of Kanazawa.
<p>Dining Gallery Ginza no Kanazawa was created to offer a sense of the good old days as well as contemporary Kanazawa.
<p>With the opening of the Hokuriku Shinkansen Line, we hope to help bring Kanazawa closer to everyone's hearts. We await your visit.

NEWS

2018.08.20

The exhibition of ＡＫＡＫＡＪＩ pottery

August 22th, 2018 ～September 10th, 2018 * close at 4 p.m on September 10th. Shop Information...

2016.07.14

涼しい器〜赤地径＆金属工芸工房かんか」展

「涼しい器〜赤地径＆金属工芸工房かんか」展 　〜夏に使いたくなる陶と金属の器たち〜 【会期】2016年7月13日（水）〜7月25日（月） 最終日は１６時閉場 【出展作家】 ...

2016.05.18

Small dish and small bowl

"Small dish and small bowl" exhibition 　Wednesday, May 18th to Monday, May 30th, 2016　　...

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GINZA SUGATA

• Japanese cuisine

Ginza Sugata opened in 1958.

We offer fresh globefish cuisine year-round by changing fishing location each season.

Relish the flavor of exceptional dishes made by the artisan owner-chef.

If you are visiting from overseas, you may be introduced by the concierge at your hotel.

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hakobune daiginjyo irori

• Japanese cuisine

Private rooms only. All tables are fitted with a hearth. Enjoy prime quality “Slow Food” procured from Niigata prefecture in the Hokuriku region in an extraordinary space.

We offer a permanent selection of over 200 types of Japanese sake from Niigata in Hokuriku, one of the best selections in Tokyo.

We promise you a quality experience based on the concept that local sake is best enjoyed with local foods.

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hakobune daiginjyo shizuku

• Japanese cuisine

This shop has a total of nine completely private rooms and table seats that overlook Ginza Chuo-dori.
It offers a luxurious space with an image of a Daiginjo Shizuku sake that delivers a relaxing time similar to visiting a Japanese inn in the Hokuriku area.

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HONTEN HAMASAKU

• Japanese cuisine

Originally established in Shin-machi, Osaka in 1924 as a kappo (traditional Japanese restaurant with counter seating).

It was the talk of the town when we opened another kappo in Ginza 8-Chome in 1928 because it was the first restaurant with open kitchen/counter seating in Tokyo. Since the day of establishment, we have been committed to using best-quality ingredients to serve dishes with the most natural flavors and the least manipulation.

At present, the third- and fourth-generation owners work in the kitchen, while three generations of owners’ wives attend the customers.

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