🟠 Local-First — Best in its home region: Kanazawa.
Standing soba belongs at the station. Between trains, you can meet a region through a quick bowl—and in Kanazawa, that bowl comes topped with white shrimp tempura.
Last updated: 2025-11-09
Introduction
Standing soba belongs at the station. It’s where travelers grab a quick bowl and taste what’s local. At Kanazawa Station—the gateway to Hokuriku—the signature topping is white shrimp kakiage: sweet, translucent shiro-ebi fried into a light fritter that melts into the dashi.
What to Try
- White shrimp kakiage is the regional must-order. The sweetness of Toyama Bay’s shiro-ebi meets a crisp batter that gently soaks the broth.
- The classic standing-soba side, a croquette, here appears as a Noto beef croquette—very Hokuriku. Have it alongside your bowl for a quick two-bite taste of the region.
Tokyo or Trip?
🟠 Local-First — Best in its home region: Kanazawa.
A humble station soba becomes unmistakably Hokuriku with white shrimp on top. It’s hard to replicate in Tokyo; make it a small, memorable stop on your journey.
Explore Nearby
- Kanburi in Kanazawa — Winter Yellowtail 🐟
- Jibu-ni in Kanazawa — Duck Stew 🍲
- Oden at Kuroyuri, Kanazawa Station 🍢
- Shiroebi Sashimi in Toyama 🍤
- Toyama Crab Miso 🦀
Similar Dishes
- Fuji Soba in Tokyo — Everyday Noodles 🍜
- Tori-Chiku Udon at Onyanma, Gotanda 🍲
- Hamamatsu Gyoza — Light Local-First 🥟