🍜 Ryotei Ohtomiro (Ohtomiro Restaurant)

Founded in 1830, the long-established Kanazawa ryotei "Otomuro" originated from the chefs of the御膳所 (gozenjo) who showcased their culinary skills in the kitchen of the Kaga Domain. Known as "Bōchō Samurai," these chefs prepared lavish meals for the domain lord, samurai working in the castle town, and guests from other domains visiting Kaga. "Otomuro" houses countless books and materials primarily from the Edo period, recorded by the chefs of that time. Based on these written records, the hospitality dishes that once upheld the prestige of the Kaga Domain have been recreated and presented to modern diners. Among these, "Kiji Uhasome" is a representative dish of the domain lord's cuisine. It features the use of an entire pheasant, arranged with the head, wings, and feet in a pose that resembles the bird in flight, along with roasted pheasant meat elegantly plated as a wild game dish. Additionally, "Kiji Bone Sake," which involves pouring warm sake into a bowl containing roasted pheasant meat and igniting it to create blue flames, is a particularly extravagant delicacy. Furthermore, "Tai no Karaage" is a local dish made by stuffing the belly of a sea bream with the leftover "tofu residue" produced during tofu making. Cutting open the belly of the sea bream evokes the act of seppuku, which is considered inauspicious, so in the castle town of Kanazawa, it is customary to cut the fish from the back instead. Dining on the ancient dishes enjoyed by samurai in the uniquely atmospheric tatami seating of "Otomuro" is undoubtedly a luxurious experience like no other.

At the long-established ryotei founded in 1830 in Kanazawa, you can taste the hospitality cuisine (kaiseki) from the Edo period. It preserves cookbooks and recipes related to the cuisine of that era. Enjoy dishes that were once consumed by ancient samurai in the uniquely charming tatami seating.