A skilled chef in Kanazawa
names one of the best and recommended restaurants.


ANA Crowne Plaza Kanazawa KAGA Teppanyaki  
Chef: Takenobu Yamagishi

A soba restaurant beloved by a hotel chef

A specialty of Buemon recommended by Chef Yamagishi is the original “Kaga-Bocha Tea Soba.” Kaga-bocha is a type of hojicha (roasted green tea) often drunk by Kanazawa citizens. Powder ground from Kaga-bocha tea leaves is added when kneading the dough. The handmade soba noodles are prepared daily by the owner. When eating soba, we usually dip the noodles into the broth containing soy sauce and mirin and enjoy the sensation of the noodles passing down the throat. At Buemon, in order to bring out the aroma and sweetness of the soba itself, it is served with salt in addition to the broth. Chef Yamagishi was also impressed with the good flavor when he tasted the noodles with salt. Another reason why the chef recommends Buemon is due to its convenient location in Higashi Chaya-gai District, one of Kanazawa’s popular tourist sites. The beautiful building is a renovated old townhouse with a small courtyard garden at the rear. The restaurant is popular with locals and tourists alike, who come to enjoy both the delicious soba and the ambience of Kanazawa. As well as soba lovers, people who are into audio equipment flock to Buemon. Take a look at the counter where you will find a collection of rare audio equipment that has been carefully selected by the owner and listen to the smooth sound of jazz being played in the restaurant. In a space brimming with the traditional atmosphere of Kanazawa, why not enjoy a pleasant time surrounded by a fusion of the aroma of tea soba and the sound of jazz?

Recommended by KAGA Teppanyaki Chef Yamagishi, 
ANA Crowne Plaza Kanazawa

Chilled Kaga-Bocha Tea Soba: ¥1,000
Served with green onion and wasabi as a condiment. (Limited number available)

(1-15-5, Higashiyama) / Phone: 050-3373-4499