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CREATIVE CUSTOM LOCAL CUISINE & HISTORICAL RYOTEI CULTURE
For The Love of The Way of Tea / The Location
Kaga-ryori, Kanazawa's local cuisine, has developed uniquely over a long period of time. This local cuisine is a sort of culmination of Kanazawa history, culture, environment, and climate.
From the Edo to Meiji periods, the old trading route by the so-called Kitamaebune ships transported a large variety of goods to Kanazawa. Furthermore, fresh ingredients from the mountains and the ocean were easily brought here because of the city’s location. All of the culture in this region was influenced both by the West (Kyoto / Osaka) and the East (Tokyo) throughout its history. In addition, the feudal lords encouraged the Way of Tea from generation to generation. The third lord assembled capable people from all over the country to upgrade kaiseki-ryori (course meal that originated from the Way of Tea) and also crafts related to the meals. As a result, by the age of the fifth lord, the Way of Tea had spread not only to the samurai class, but also as far as the common folk. With the enhancement of specialized craft skills, a love for the Way of Tea, and locally-brewed alcohol, kaga-ryori was formed.
Jibuni (duck simmered in a broth and accompanied with vegetables) is the most well known dish in Kaga-ryori, for example. The origins of the dish are unclear. Some say the first lord Toshiie loved a similar duck dish served by Mitsunari Ishida from the Ohmi region. When he arrived back to Kanazawa, he ordered his chef to cook it for him.