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Zeniya
Menu from US$ 138.19
Reserve
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Zeniya

JapanKanazawa-shi

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  • 2 Michelin Stars 2016
  • Expression of the terroir
  • Traditional family restaurant
restaurant
restaurant
restaurant
restaurant
restaurant
Rates and services

Menus 10,000JPY, 15,000JPY, 20,000JPY (lunch) - Menus 15,000JPY, 20,000JPY, 25,000JPY, 35,000JPY (dinner) t. 8% s.n.i.

terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 JPY = 0.01 USD

Weekly closing

Sunday.

Annual closing

From August 14th to 16th, from December 25th to January 5th, Bank holidays.

Discover the restaurant

Take a seat at the counter and let yourself be surprised. Here, there is no menu or predefined specials; the chef follows his inspiration and what he perceives of his guests' desires to prepare them a unique meal celebrating a moment that will not be repeated. At the head of this family restaurant, Shinichiro Takagi is the custodian of a culinary tradition that finds its origins in the concept of Ishoku Dogen, according to which food and health are linked. From the traditional decor to the pottery supplied by local artisans, from the slightest flower to the best ingredients, nothing is left to chance when creating an exquisite kaiseki cuisine and a moment of perfect harmony.

Location

ZENIYA
Member Relais & Châteaux since 2016

2-29-7
Katamachi

920-0981, Kanazawa-shi
(Ishikawa)
Tel.: +81 (0)76 233 3331
Fax: +(0)76 262 7560
Our commitments

Zeniya is a highly successful, reservation-only kaiseki restaurant in Kanazawa, a regional capital on Japan’s main Honshu Island. Kaiseki connoisseurs are seeking an exquisite experience, involving numerous courses and often centered around a traditional Japanese tea ceremony.

For them, the surroundings, attention to detail, and highly personal service, are just as important as the food itself. As in Zen philosophy, every moment is a once-in-a-lifetime experience, requiring the full presence of the mind and emotions. Yet chef Shinichiro Takagi has taken this approach to new levels. His cuisine is based on Ishoku Dogen, an ancient approach to health in Japan, which holds that diet and well-being are intrinsically linked: eating well means staying and living well. Takagi blends the tradition’s strong emphasis on fresh seasonal ingredients, the considerable latitude in the rules for preparing kaiseki dishes, and a keen interest in international influences, to prepare bespoke meals for every guest, tailored to his sense of what would be best for that person’s well-being.

Shinichiro Takagi

Chef
See the profile