Fodor's Expert Review Oshima Ginza
The main draw at Oshima is sampling the Kaga ryori cooking of Kanazawa, a small city on the Sea of Japan known for its rich craft traditions. Waitresses dress the part in kimonos of Kanazawa's famous Yuzen dyed silk, and Kutani porcelain and Wajima lacquerware grace the exquisite table settings. As you'd expect from waterfront cuisine, seafood at Oshima is superb, but don't ignore the specialty of the house: a stew of duck and potatoes called jibuni. Kaiseki full-course meals are pricey, but the kaiseki lunch course costs about a third less.
Quick Facts
- Excellent seafood from the Sea of Japan
- Jibuni (duck and potato stew)
- Affordable introduction to kaiseki dining