Zeniya (Japanese Cuisine) — Kanazawa
Zeniya boasts a “no set menu,” meaning you only discover what awaits once you step through the door and take your seat. Chef Shinichiro Takagi follows his inspiration—and his sense of each guest’s wishes—to craft a singular meal that celebrates a moment that will never be repeated.
At the helm of this family restaurant, Shinichiro Takagi is the custodian of a culinary tradition rooted in the concept of Ishoku Dogen, which holds that food and health are intrinsically linked. From the traditional décor to pottery supplied by local artisans, from the smallest flower to the finest ingredients, nothing is left to chance in creating exquisite kaiseki cuisine—and a moment of perfect harmony.
Relais & Chateaux
Restaurant Information
- Style: Kaga-style kaiseki
- Chain: Relais & Chateaux (member since 2016)
- Address: 2-29-7 Katamachi 920-0981, Kanazawa-shi (Ishikawa), Japan
- Telephone: +81 (0)76 233 3331
- Opening Hours: 1200 to 1400 (lunch), 1730–2200 (dinner), Mon–Sat
- Closed: Bank Holidays; August 14th–16th; December 25th–January 5th; and all Sundays
Social Media
- Facebook: https://www.facebook.com/zeniya.zeniya/
- Instagram: https://www.instagram.com/zeniya_kanazawa/
- Website: https://zeniya.co.jp/
Ease of Access
Located 3 km from JR Kanazawa Station and 33 km from Komatsu Airport, this restaurant is also proud to be situated near the Maeda Tosanomori Shoryokan Museum.
Seating Cost
Multiple options are available, with private rooms. Reservation only.
Dinner
- [Private Room] Omakase Kaiseki Course B: 27,720 JPY per guest
- [Chef’s Table] Omakase Kaiseki Course B: 24,200 JPY per guest
- [Private Room] Chef’s Choice Kaiseki Course E: 40,920 JPY per guest
- [Chef’s Table] Chef’s Choice Kaiseki Course E: 36,300 JPY per guest
Ingredients
As the menu is determined entirely by the ingredients available at the market each day, proximity to Kanazawa’s exceptionally well-supplied central market is essential. Selecting the best local seasonal ingredients ensures a strong Hokuriku focus, complemented by produce from farther afield—secured through direct requests to producers throughout Japan. These close partnerships span decades, as well as the length and breadth of the country.
Tableware
Zeniya’s tableware collection includes many priceless pieces. Alongside items from Takagi’s father’s collection—many of which carry clear sentimental value—Takagi insists that every tool and piece of tableware is meant to be used; not a single item exists purely for display. He loves the stories behind each piece and how they can be woven into the cuisine, often sparking conversation with guests.
The black, green, white, and yellow of a daisy plate shows the bold character distinctive of works by Ogata Kenzan, one of the Edo Period’s most revered ceramicists. With some pieces more than 250 years old, the collection also includes bespoke glassware, local Kanazawa Kutani-yaki ceramics, and lacquerware known as Wajima-nuri from a famed enclave of lacquerware artists on Ishikawa’s Noto Peninsula. Lidded vermillion lacquerware bowls with a vivid cherry blossom design are made using a method called makie, incorporating iridescent metallic powder. Captivated by the stunning design, when you finally remember to lift the lid, incredible aromas will rise from within.
