Adding the young sensibility of the third-generation owner to the traditional taste

• There are many well-established oden restaurants in Kanazawa that have been loved for many years. You can enjoy not only oden but also a la carte dishes that make use of seasonal ingredients such as sashimi and simmered dishes.
• “Yoshibo” is one of such long-established restaurants. It has been more than 60 years since they opened in Korinbo. The standard Kanazawa oden in winter is “kani-men”. In particular, the kani-men of female snow crab is a dish that can only be enjoyed before the year end. The inside of the crab meat is filled with rich ovaries, tomallery, and eggs with crunchy texture. It is satisfying.
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• Kota Koshida, the third-generation owner, manages the restaurant. While preserving the inherited taste, he continues to take on new challenges every day, such as developing a menu that makes use of fermented foods like salted rice malt and sake lees, and serving oden ingredients in separate pots using broths with different type of umami.
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