Higashichaya Nakamura

The star of the menu is the bounty of the Hokuriku region. Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab. As he cooks on an earthen charcoal brazier, the chef holds forth on their particular qualities and the passion of the fishermen with whom he does business. The restaurant name derives from the historic Higashi Chaya district of Kanazawa. From behind the counter, the chef waxes eloquent on the charms of his birthplace.

Seasonal Kanazawa Cuisine

• The restaurant specializes in seasonal dishes from the Hokuriku region, particularly seafood from Ishikawa Prefecture, showcasing local delicacies like Noto abalone and Kanaiwa male snow crab.

Chef's Personal Touch

• Chef Manabu Nakamura shares stories about the fishermen and the unique qualities of the ingredients used, creating a personal connection between the food and its origins.

Exclusive Omakase Experience

• The restaurant offers a high-end omakase course that changes seasonally, with prices reaching up to ¥55,500, providing a unique and luxurious dining experience.

Signature Ingredients

• Noto Abalone: Sourced from the Noto Peninsula, this abalone is prized for its tender texture and rich flavor, often grilled over an earthen charcoal brazier to enhance its natural umami.
• Nanao Egg Cockles: These small clams are known for their sweet and briny taste, reflecting the freshness of the sea. They are typically served in a way that highlights their delicate flavor, often steamed or lightly grilled.
• Chirihama Oysters: Harvested from the Chirihama beach, these oysters are celebrated for their creamy texture and clean taste, making them a luxurious addition to the kaiseki experience.
• Kanaiwa Male Snow Crab: This crab is renowned for its sweet, succulent meat and is often featured in seasonal dishes, showcasing the chef's ability to highlight the best of Ishikawa's seafood bounty.
• Matsutake Mushrooms: A seasonal delicacy, these mushrooms are known for their distinctive aroma and flavor. They are often included in the chef's choice course, adding an earthy depth to the dishes.
• Kombu Dashi (Kelp Broth): A fundamental element in Japanese cuisine, this broth is made from high-quality kombu and serves as a base for many dishes, imparting a subtle umami flavor that enhances the overall dining experience.

Tasting Menus

• Chef's Choice Course: ¥30,000 (Svc excl. / tax incl.)
• Chef's Choice Course (includes matsutake mushrooms): ¥33,000 (Svc excl. / tax incl.)