Zenyia boast a “No set menu” meaning you will only know what you are in for when you walk through the door and sit down. The chef Shinichiro Takagi follows his inspiration and what he perceives of his guests’ desires to prepare them a unique meal celebrating a moment that will not be repeated. At the head of this family restaurant, Shinichiro Takagi is the custodian of a culinary tradition that finds its origins in the concept of Ishoku Dogen, according to which food and health are linked. From the traditional decor to the pottery supplied by local artisans, from the slightest flower to the best ingredients, nothing is left to chance when creating an exquisite kaiseki cuisine and a moment of perfect harmony.
Style: Kaga style Kaiseki
Chain: Relais & Chateaux (Member since 2016)
Address: 2-29-7 Katamachi 920-0981, Kanazawa-shi (Ishikawa) Japan
Telephone: +81 (0)76 233 3331
Opening Hours: 1200 to 1400 (lunch) 1730 – 2200 (Dinner) Mon – Sat
Closes on Bank Holidays, From August 14th to 16th, from December 25th to January 5th and on all Sundays
Ease of access
Located 3 km from the JR Kanazawa Station and 33 km away from the Komatsu Airport this reasturant also is proud to be situated near the Maeda Tosanomori Shoryokan Museum.
Multiple Options available with Private rooms
【Private Room】Omakase Kaiseki Course B 27,720 JPY per Guest
【Chef’s Table】Omakase Kaiseki Course B 24,200 JPY per guest
【Private Room】Chef’s Choice Kaiseki Course E 40,920 JPY per guest
【Chef’s Table】Chef’s Choice Kaiseki Course E 36,300 JPY per Guest
Given the menu is entirely determined by ingredients found at the market each day, proximity to the incredibly well-supplied central market in Kanazawa is key. Picking up the best of local seasonal ingredients ensures a strong Hokuriku focus, added to by produce from further afield, secured through direct requests to producers throughout Japan. These very close partnerships span decades, and the length and breadth of Japan.
Zeniya’s tableware collection contains many priceless pieces. With everything from Takagi’s father’s collection, there is almost certainly a sentimental attachment that adds to the value, and yet Takagi insists that every tool and item of tableware is there to be used – not a single piece is for decoration. He loves the stories behind them and how you can intertwine that with the cuisine, and many times customer conversations are sparked by these beautiful items. The black, green, white and yellow of a daisy plate shows the bold character distinctive of works by Ogata Kenzan, one of the most revered ceramicists of the Edo Period. With some more than 250 years old, there are bespoke glassware items, pieces of local Kanazawa Kutani-yaki ceramics, as well as lacquerware known as Wajima-nuri, from a famous enclave of lacquerware artists on the Noto Peninsula of Ishikawa. Lidded vermillion lacquerware bowls with a vivid cherry blossom design have been made with a method called makie, incorporating iridescent metallic powder. Captivated by this stunning design, when you eventually remember to lift the lid, incredible aromas will waft from within.