Founded in 1752, Tsubajin is Kanazawa's oldest ryotei (traditional Japanese restaurant), originally established by a family of tsuba (sword-guard) craftsmen who served the Maeda clan. The sprawling historic building houses more than a dozen distinct tatami rooms, including a 200-mat great hall and chambers once used by poet Matsuo Basho, statesman Ito Hirobumi, and painters Yokoyama Taikan and Yamashita Kiyoshi. All seating is in fully private rooms overlooking mossy gardens or the Sai River, evoking the refined atmosphere of old samurai-era Kanazawa. The kitchen specializes in traditional Kaga cuisine kaiseki courses, along with regional specialties such as tai no karamushi (celebratory sea bream), jibuni duck stew, hasu-mushi (grated lotus root steamed dish), and nodoguro (blackthroat seaperch). A reservation-only crab porridge (kanikayu) breakfast is also offered.

Address

5-chōme-1-8 Teramachi, Kanazawa, Ishikawa 921-8033, Japan

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Contacts

Website

https://tsubajin.co.jp

Phone

076-241-2181

Instagram

https://www.instagram.com/tsubajin_jp/

Facebook

https://www.facebook.com/TsubaJin/

Hours

TodayLast order: 19:00

Opens soon

11:00 – 14:0017:00 – 21:00

MondayLast order: 19:00

11:00 – 14:0017:00 – 21:00

TuesdayLast order: 19:00

11:00 – 14:0017:00 – 21:00

Wednesday

Closed

ThursdayLast order: 19:00

11:00 – 14:0017:00 – 21:00

FridayLast order: 19:00

11:00 – 14:0017:00 – 21:00

SaturdayLast order: 19:00

11:00 – 14:0017:00 – 21:00

SundayLast order: 19:00

11:00 – 14:0017:00 – 21:00

Features

Private roomsReservation onlyEnglish menu availableCredit cards acceptedNon-smoking (smoking area near entrance)Wheelchair accessibleFree parking (10 spaces)Historic ryotei since 1752Garden and Sai River viewsTatami seating with sunken kotatsu in some rooms

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

Dinner Kaiseki Courses

Lunch Kaiseki Course

Regional Kaga Specialties

Dinner Kaiseki Courses

Kaiseki Course 27,500 yen

Multi-course dinner kaiseki menu including appetizer, hassun (seasonal assortment), soup, sashimi, grilled dish, simmered dish, a chef's special dish, vinegared dish, rice with soup and pickles, and dessert. Service charge and room fee included.

¥27,500

Kaiseki Course 38,500 yen

Premium multi-course dinner kaiseki menu including appetizer, hassun (seasonal assortment), soup, sashimi, grilled dish, simmered dish, a chef's special dish, vinegared dish, rice with soup and pickles, and dessert. Service charge and room fee included.

¥38,500

Lunch Kaiseki Course

Lunch Kaiseki Course 20,000 yen

Multi-course lunch kaiseki menu including appetizer, hassun (seasonal assortment), soup, sashimi, grilled dish, simmered dish, vinegared dish, rice with soup and pickles, and dessert. Service charge and room fee included.

¥20,000

Regional Kaga Specialties

Tai no Karamushi (Steamed Celebratory Sea Bream)

A dish indispensable to Kanazawa weddings, traditionally prepared using a large male and female sea bream brought by the bride's family. To avoid the seppuku-like image of cutting the belly, the fish is butterflied along the back and stuffed with seasoned okara (soy pulp), then steamed and plated belly-to-belly on a large platter. Symbolizes fertility and family prosperity. Available year-round.

Jibuni (Kaga-style Duck Stew)

A signature Kaga dish of simmered duck or chicken with vegetables in a thick, glossy sauce, traditionally served in a shallow lacquerware bowl made specifically for this dish. Several origin stories exist, including a military quartermaster's invention and a dish brought from Korea. An essential dish for celebratory occasions. Available year-round.

Hasu-mushi (Steamed Grated Lotus Root)

Unlike typical lotus root dishes that preserve its shape and crunch, this dish grates the lotus root and steams it to bring out a sticky, glutinous texture. Tsubajin uses Kaga lotus root, prized for its natural stickiness that requires no added binder. Seasonal, available July to August.

Nodoguro (Blackthroat Seaperch)

A nationally famous white fish known for its rich fat content, recommended grilled or as steamed sushi. Seasonal, available August to May.

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