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Traditional Japanese ryotei specialize in seasonal delicacies while casual eateries serve delicious home-style cooking and regional dishes. Western fare is easy to come by, especially in larger cities like Kanazawa, which is famed for the local Kaga cuisine.
In business for more than half a century, this small restaurant in Aikawa specializes in seafood, with excellent sashimi and simmered dishes, but also a local favorite called ikagoro; squid (innards and all) mixed with sliced onions, mushrooms, and miso paste, before being sauteed. If you are staying without a meal plan at the Hotel Mancho or Hotel Oosado, both just down the coast from Aikawa, this is a good value option for a local dinner.
A short drive from the ferry terminal in Ogi, this three-story building has a fish shop on the ground level and a casual seafood restaurant upstairs serving superfresh seasonal fish. The restaurant owners sometimes take unscheduled days off, so call in advance to make sure they're open.
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