A la ferme de Shinjiro

A French restaurant attached to Kanazawa Winery, which makes wine using grapes grown locally in Kaga and Noto. Both lunch and dinner are mainly served as course meals.

Generous use is made of Kaga vegetables, fresh seafood delivered from Noto, and organic produce grown at the organic farm Kanazawa Daichi, creating luxurious seasonal dishes that bring out the best of nature’s appeal. The wine list includes a wide selection, from Kanazawa Winery’s first craft wine, “MIEKO Campbell Early Sparkling,” to Japanese wines and renowned labels centered on Burgundy, so be sure to enjoy the pairing with your meal. Local traditional craft tableware, such as Kutani ware, Suzu ware, and Wajima lacquerware, adds color to the table.

Another highlight is the calm atmosphere of this renovated Taisho-era townhouse. Adorned with latticework and stained glass, it also features must-see walls with a distinctive texture made from four types of soil: red clay from Anamizu, diatomaceous earth from Suzu, clay from the reclaimed Kahokugata area on the outskirts of Kanazawa, and alluvial soil from the Kaga Plain.