Akasaka Asada

One of the few places in Tokyo serving full-fledged Kaga ryori (the traditional cuisine of what is now Ishikawa and Toyama prefectures), Asada boasts over 350 years of history – it was originally established in 1659 – and sources all of its ingredients directly from Kanazawa. These include sansai ('mountain vegetables', i.e. foraged ones) from Mount Haku and seafood from the Sea of Japan's rough surf, and are turned into a wide variety of small dishes that can be ordered à la carte. Don't miss out on the Jibu-ni stew – stewed duck meat and special Kanazawa-style bran cakes flavoured with a hint of wasabi.