東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

5 May 2015

Yamanoo, Higashiyama, Kanazawa (山の尾 金沢), Ishikawa, Japan

The Yamano-o is one of the luxury Ryoh-tei Ryo-kan(料亭旅館 luxury facility for staying and dinning dinner and breakfast). I have never heard about the foreigner stayed in Yamano-o. Each room is separatly located on the hill like the cottage but kept the Japanese traditional house style.
Yamano-o was established on Meiji era. This luxury Ryo-kan was located on the hill-top had the beautiful view of Higashi-Cha-ya town. The most posh room has the down seeing view of the main street of Cha-ya town. Rosanjin(魯山人), the famous potter and epicure in Japan, has stayed this Ryokan.
All buildings were built of wood more than 50years ago. The real Japanese style facilities and funiture were prepared for the customer. There are, futon for you sleeping, traditional bath for you bathing with the eight to ten tatami mat room.
In the winter season, people in Kanazawa prepare for the wet heavy snow. They call Yuki-tsuri(雪吊り). They tie the branches of the tree with ropes from the top to protect from broken by heavy snow. This Yuki-tsuri is the seasonal sign in the late Autumn to winter in Kanazawa.



 They served the dinner and breakfast and futon for the customers. The dinner and breakfast will occasionally be served in other room or customer room due to the availability.
The full courses of Japanese traditional styles are cooked with seasonal seafood or vegetables from the Ishikawa prefecture. The seafood are come from the Sea of Japan, the Kohbako crabs(香箱ガニ) were served only in permitted fishing season in the winter. Each course is decorated on the Kaga Japanese lacquer wear or Kutani-yaki porcelain. The local food and local table wear with the posh cooking will be satisfied with the travellers.

an hors d`oeuvre

Wann mono: Japanese dashi soup 
Kohbako crab(香箱ガニ), with vineger- soy source

 Jibu ni(治部煮) duck meat stew with wasabi



Each staff is like the concierge of the luxury hotel, has each opinion about the lifestyles, sweetshop, restaurant or sightseeing spot. Unfortunately, I am not able to confirm the English availability of the staffs.

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