In the heart of Tokyo’s most gilded district, Noto Kanazawanosachi Ginza Furuta + Tokyo channels the terroir of Ishikawa into an intimate, ultra-premium counter experience. This refined Tokyo fine dining address celebrates sea and mountain—silken fish from Nanao, Kaga vegetables, and Noto Peninsula wild plants—prepared with measured elegance by the owner-chef while his partner curates the welcome. For discerning diners seeking the best restaurants Tokyo offers, it’s a rare conduit between remote producers and the glittering streets of Ginza.

The Story & Heritage
Founded by a couple devoted to Ishikawa’s larder, Noto Kanazawanosachi Ginza Furuta is a love letter to provenance. The proprietress, born in Nanao, sources pristine catch from trusted boats; her husband, the chef, honors each ingredient with quiet precision. Together, they tour farms and sake breweries across Kanazawa, Kaga, and the Noto Peninsula, forging warm relationships that shape the menu. Recognized by Michelin for its unwavering commitment to region and craft, the restaurant has evolved into a Tokyo standard-bearer for Ishikawa cuisine, pairing seasonality, restraint, and a deep respect for producers.

The Cuisine & Menu
Expect a seasonal tasting menu that pivots on clarity and texture. Vinegared mozuku seaweed opens with bracing minerality; rosy sea perch (akoudai) arrives cooked whole, its lacquered skin giving way to tender flesh. Mountain treats—Kaga mizuna, sweet Noto pumpkin, and spring sansai—appear alongside pristine sashimi from Nanao. A broth of kombu and bonito is calibrated for umami without excess, while rice courses spotlight new-harvest grains. Dishes may include charcoal-kissed nodoguro, Kaga vegetables with sesame and yuzu, and a delicate chawanmushi infused with crab. The experience is firmly fine dining, with thoughtful accommodations for pescatarian and select dietary needs when requested in advance.

Experience & Atmosphere
A minimalist counter of pale wood centers the room, focusing attention on the chef’s measured choreography. Service is gracious, bilingual where possible, and quietly authoritative, with courses paced to highlight seasonality and technique. The wine and sake program is a highlight: a sommelier-guided selection featuring Ishikawa breweries and small-batch Japanese labels, balanced by Burgundy and Champagne for classic pairings. Seating is limited, enhancing exclusivity; private dining may be available on request. Smart elegant attire is recommended. Reservations are essential and can be challenging, with prime seats at the counter booking weeks in advance.

Closing & Call-to-Action
Choose Noto Kanazawanosachi Ginza Furuta for a rare, producer-driven expression of Ishikawa in Ginza’s polished setting. Reserve well ahead—four to six weeks for peak seasons—to secure the counter and consider a curated sake pairing to explore regional breweries. For travelers exploring Michelin star restaurants Tokyo, this is a definitive, quietly luxurious taste of sea-and-mountain Japan.