Enjoy the French Kaiseki made with local ingredients in a Kanazawa townhouse along the Asano River.

• After putting the appetizer with winter seasonal Gasu shrimp and Kaga vegetable called Kanazawa shungiku (garland chrysanthemum) to my mouth, the rich sweetness and savory flavor of the shrimp and the fresh fragrance of Kanazawa shungiku spread through my mouth. They say the prawns are lightly broiled with their shells on, and the sauce is made with the broth taken from the head and shell to bring out the best flavor. “Using all the ingredients” has become the strong focus of the chef Atsushi Ito since moving to Kanazawa, which is closer to the producers.
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• Originally from Fukui Prefecture, chef Ito gained experience in Japanese cuisine in Kanazawa, after studying French cuisine at a two-star French restaurant and a famous Western-style restaurant for 10 years in Asakusa, Tokyo. At Lugu, he serves “French Kaiseki” that makes use of all of his experiences to only 3 groups a day. We hope you will fully enjoy Kanazawa’s rich food culture, including the buildings overlooking the Asano River and the plates made by local artists.
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