🟠 Local-First — Best in its home region : Noto Peninsula (Ishikawa).
Discover the true "Kitchen of Kanazawa" just one hour away. From the King of Winter "Kanburi" (Yellowtail) to charcoal-grilled oysters and the freshest sushi, this guide reveals why the Noto Peninsula is the ultimate seafood destination in Japan right now.
Last updated: 2026-03-27
Introduction: Beyond Kanazawa
To food lovers, "Winter in Japan" means one thing: Kanburi (Winter Yellowtail). This fatty, melt-in-your-mouth fish is the undisputed King of Winter delicacies. While Himi in Toyama Prefecture is world-famous for its branded Buri, the neighboring city of Kanazawa shares the same rich waters and offers equally spectacular quality.
But here is a secret that many travelers miss: The true kitchen of Kanazawa is the Noto Peninsula. Much of the fresh seafood served in Kanazawa's high-end sushi restaurants comes directly from the fishing ports of Noto.
It has been some time since the major earthquake hit this beautiful peninsula. While the scars remain and the road to full recovery is still underway, the spirit of Noto is alive and resilient. The fishermen are back at sea, and the markets are open.
Did you know that Noto is only a one-hour express bus or train ride from Kanazawa? Instead of just staying in the city, why not travel a little further to the "source"? By visiting Noto, you can taste the freshest Kanburi right where it lands, discover unique local dishes you won't find in guidebooks, and—most importantly—support the local recovery with every delicious bite.
What to Try: Winter Flavors of Noto
Kanburi Sashimi (Winter Yellowtail)
If you come to Noto in winter, this is non-negotiable. One bite is all it takes to understand why this fish is called the "King of Winter Tastes." The richness of the fat and the depth of flavor are unmistakable.
Buri Daikon (Simmered Yellowtail with Radish)
While sashimi is a festive dish, this is the taste of Noto's "daily life." It is a home-style dish where the bony parts of the yellowtail are simmered with daikon radish. The radish, having absorbed the high-quality fat and umami of the fish, is arguably the main star. It is a flavor that warms your cold body to the core.
Bigfin Reef Squid Tempura
Known as the "King of Squid," Aori-ika (Bigfin Reef Squid) is also caught in Noto. Sashimi is excellent, but making it into Tempura increases its sweetness even more. The texture becomes sticky and rich, yet tender. It is a taste that is perfected by applying heat.
Namako (Sea Cucumber with Vinegar)
Many international visitors might be scared by the look, but Noto's sea cucumber is exceptional. It has a unique texture—tender yet crunchy. Served marinated in vinegar, it is a refreshing standard. I highly recommend trying this winter delicacy.
Crab (Vinegar or Simmered)
Crab is a winter luxury. While eating a whole crab is magnificent, prices have skyrocketed. For a more casual option, I recommend ordering "Crab with Vinegar" (Kani-su) at an Izakaya to enjoy the delicate sweetness reasonably. Local simmered dishes (pictured above) are also a soul-warming choice.
Hachime (Simmered Rockfish)
Standardly known as "Mebaru" (Rockfish) in Japan, locals call it "Hachime." While the fatty "Nodoguro" (Blackthroat Seaperch) is famous among tourists, Hachime is often preferred by locals for its elegant, refined taste that you never get tired of. It is best enjoyed simmered in sweet soy sauce.
Seafood Bowl & Sashimi Platter
If you aren't sure what to order, trust the day's catch. Order a Seafood Bowl (Kaisen-don) or a Sashimi Platter. Ask the staff, "What is this fish?" You might encounter local fish you've never heard of.
Noto Oysters & Grilled Leek
Along the roads in Nanao City, you will find "Oyster Huts." Here, you can eat your fill of Noto Oysters, known for their strong flavor and firm adductor muscles, either grilled or fried.
Also, you must try the "Grilled Leeks." Roasted over charcoal until hot juice bubbles out from the cut end—that's when it's ready to eat. The sweetness of the vegetable will surprise you.
Kaiten-Sushi & Sea Grapes
The level of Kaiten-sushi (conveyor belt sushi) in the Kanazawa/Noto area is among the highest in Japan. At "Mori Mori Sushi," the toppings are incredibly thick.
What impressed me most was the Sea Grape (Umibudo) Miso Soup. Surprisingly, the company president, who is from Noto, started land-based aquaculture of these sea grapes in his hometown of Noto-cho to aid in disaster recovery. The unique popping texture is fun, and tasting it while thinking of the recovery efforts makes it even more delicious.
🍣 Want to master Japanese sushi?
From classic Nigiri to unique rolls, discover all the traditional types and how to eat them like a local in our complete guide:
👉 A Local's Guide to Japanese Sushi: Nigiri, Maki & More
Noto Pork Cutlet Bowl
Noto is not just about fish. The brand pork known as "Noto Pork" (Noto-ton) features a distinctive sweetness in its fat. Even when cooked in a dashi-broth for Katsu-don (Pork Cutlet Bowl), that natural sweetness shines through.
Noto Sweets
To finish your meal, try a Mont Blanc made with local "Noto Chestnuts"—rich and flavorful. If you use Noto Airport, the "Noto Soft Serve Ice Cream" is a must. Made with local raw milk, it tastes rich and pure.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Noto.
While Kanazawa offers a gateway, traveling the extra hour to Noto offers a deeper connection to the food. The "Sea Grape Story" and the atmosphere of the local oyster huts are experiences you can only find at the source.
Explore Nearby
- Jibu-ni in Kanazawa 🍲
- Kanazawa Oden at Kuroyuri 🍢
- White Shrimp Kakiage Soba 🍤
- Shiroebi Sashimi in Toyama 🍤
- Toyama Crab Miso 🦀
Similar Dishes
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.