A serene, purely Japanese interior with spacious counter seating where you can enjoy seasonal cuisine at leisure: mountain vegetables in spring; rock oysters and abalone direct from Hashidate Port in summer; matsutake and wild mushrooms in autumn; and crab, milt, and monkfish in winter. The lotus-root steamed dish with Kaga lotus and turnip steamed dish are especially popular. Rare items like freshly grilled kombu and hōba miso grill are also served. The house-made mackerel “heshiko” is a connoisseur’s favorite. Savor Kaga’s seasonal tastes in a calm setting.