Fodor's Expert Review Kincharyo

As the seasons change, so do the menu options at this kaiseki ryori–focused showplace in the Kanazawa Tokyu Hotel. In spring your meal may include hotaru-ika (firefly squid) and iidako (baby octopus) no larger than your thumbnail, in fall expect matsutake mushrooms to make an appearance. Dinner courses can be very expensive, though the the cheapest menus are much more reasonable. The prices are similar at the far more atmospheric main branch-cum-traditional inn by the Sai-gawa River (the Tokyu surroundings are smart, yet a little sterile), although getting a reservation there is far harder.