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Higashichaya Nakamura
Hokuriku Japanese
Seafood from Ishikawa Prefecture arrives here as a kind of love letter to the Hokuriku coast, cooked over an earthen charcoal brazier while the chef narrates the fishermen behind each ingredient. This is an intimate counter restaurant serving Hokuriku Japanese cuisine, with a Michelin star, where Noto abalone and Kanaiwa snow crab trace the seasons of a region the chef clearly has no intention of letting you forget.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Noto abalone
“Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab.”
Michelin Guide -
Nanao egg cockles
“Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab.”
Michelin Guide -
Chirihama oysters
“Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab.”
Michelin Guide -
Kanaiwa male snow crab
“Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab.”
Michelin Guide
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