Sense the seasons, bring happiness.

Seasonal delicacies for the time of year.
Special occasions served on a plate
Bring a breath of pleasure to the palate.

Sensational cuisine perfectly created using delicacies from the Sea of Japan. Both food and tableware are exquisitely arranged to suit the season. While inheriting the cooking skills of Japanese cuisine cultivated over many years, Kagaya is creating even more delicious food and incorporating new techniques. No matter in which season you come to visit, Kagaya will always offer the finest culinary delights.



* Sample menu. Food will vary depending upon the season.


The evening will be full of lively conversation while reminiscing over the journey and the past.

Please enjoy your time over each of the meticulously prepared dishes.

Pottery and Porcelain


Exquisite food is reflected in the use of tableware. Each plate and every bowl is carefully selected to compliment the sumptuous food. We hope you appreciate the seasonal delights with all your senses. Dine in elegance and enjoy your food with Matsunomidori's original tableware and other traditional tableware such as Kutani ware and Wajimanuri lacquer ware.


Chef’s Message

Without being unusually flashy, we like to serve delicacies found close to home (local ingredients) only when they are at their finest. Please enjoy your food with peace of mind.

Masakazu Yamada, Head Chef

Career Summary

1995 Joins Kagaya
2008 Kagaya Deputy Head Chef
Hamarikyu Food Manager
2012 Kanazawa Chaya Head Chef
2015 Kagaya Bettei Matsunomidori Head Chef


Kuchiko (dried sea cucumber ovaries)
Salted and dried sea cucumber ovaries.The intense flavors and fragrance are released with every mouthful.

Enjoy the sensation of live food going down the throat by eating live Isaza fish with soy sauce and vinegar.

A valuable red sea snail unique to Nanao Bay.Enjoy the curious taste of Noto with the sweet flavors and chewy texture of akanishigai.

Hegura-jima Abalone
Fresh abalone from the island of Hegura-jima is the best in flavor, texture, sweetness, consistency and meatiness.

Noto Yellowtail (Japanese Amberjack)
Enjoy the delicious flavors of this fish, in season during the winter months. It can be eaten shabu-shabu style (thin slices cooked in a hot soup), saikyo-yaki style (grilling a fish with saikyo miso sauce), or just eaten boiled.

Noto Toki Prawns
Fished from the cold depths of the sea by trawl net and brought in fresh,these prawns taste especially sweet in the winter months.

Noto Crab
The blue tag on the Noto Crab is proof the crab was caught in the port of Kanazawa.

Bamboo Shoots
Savor the flavorsome and crisp texture of bamboo shoots packed with lots of dietary fiber, low calorie content, and containing vitamins B and C, calcium, iron, etc.

Noto Sansai (Mountain Vegetables)
Noto is abounding with untouched nature where many wild mountain vegetables can still be found.

The kinjiso plant has leaves which are green on top and purple underneath.When boiled in hot water they produce a stickiness similar to that of mulukhiyah.It can be eaten with vinegar or tempura-style.

Gorojima Sweet Potato
Compared with other kinds of sweet potatoes the Gorojima sweet potato has a higher sugar content and is extremely sweet.

Nakajimana (Japanese mustard spinach)
A traditional Noto vegetable cultivated for years in Nakashima Town on the Noto Peninsula in Ishikawa Prefecture.



A hearty breakfast is served making use of a variety of different flavors for a healthy start to the day. Dishes include vegetable salad with plenty of taste and texture and freshly cooked rice. A Japanese-style breakfast to start the day the right way. Enjoy a refreshingly pleasant morning while looking out over the sea.