Sushi Dokoro Asanokawa

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Sushi Dokoro Asanokawa

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Summary
Restaurant Details
Dining Courses
Location
Reviews
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For each guest that dines at this restaurant, byFood will donate 10 meals
Location
Cuisine
Sushi
Omakase
Average cost
LunchUS$82.48 - US$95.17
DinnerUS$152.27 - US$158.61

With artistry shaped by his mentor and the bounty of the Hokuriku region, Otobe Omokazu’s omakase course offers a profound reverence to both the land and its people.

Restaurant Details

An idyllic house by the banks of the Asano River in Kanazawa has become home to Sushi Dokoro Asanokawa, a fine sushi establishment by Ishikawa-born Otobe Tomokaze, who has been helming the counter since 2016. It’s located in Koazuemachi, a historic part of Kanazawa dotted with Edo-period tea houses.


Raised in a family of restaurant owners, Otobe honed his Japanese cuisine skill in Kyoto ryokans before returning to Kanazawa. After years of working under the venerable chef Morita Kazuo — the owner of the legendary Komatsu Yasuke — Otobe, once a protege, carved his own niche while inheriting his mentor’s recipes and techniques.


Otobe’s artistry is also shaped by the cultural influences of Japan’s two ancient capitals, Kanazawa and Kyoto. His omakase journey is shaped by the exquisite ingredients from the Hokuriku region, like blackthroat seaperch from Ishikawa Prefecture, abalone from Awaji and eel from Aichi Prefecture.


A meal at Sushi Dokoro Asanokawa starts with a display of the day’s ingredients unveiled in a hinoki cypress box. Soon, you’ll find yourself immersed in a cornucopia of flavors and textures. Otobe pays tribute to Komatsu by serving red tuna, gently marinated just as he was taught. His signature Unakyu Maki, a luxurious roll of fragrant grilled eel with rice and cucumber, showcases his originality. Nigiri, such as Kanazawa-style red squid, is cut into intricate lattice-like patterns using the knife techniques passed down by his mentor. Plump shrimp from Ishikawa are topped with shrimp roe, and blue-backed fish are marinated and scored with precision.


As with any great omakase, surprises and dynamic shifts come along the way, but the meal at Sushi Dokoro Asanokawa ultimately finds harmony. Guided by the blessing of his mentor — Morita, who helped name his store — and the bounty of Hokuriku, his seasonal sushi courses narrate a brilliant culinary story.

Sushi Dokoro Asanokawa Remarks

  • Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

  • The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.

  • The course menu content listed below is an example and is subject to change based on seasonal availability.

  • The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.

  • The pictures provided are for illustrative purposes.

Sushi Dokoro Asanokawa Business Days

Sunday
11:30 AM
02:00 PM
-
05:30 PM
10:00 PM
Monday
11:30 AM
02:00 PM
-
05:30 PM
10:00 PM
Tuesday
11:30 AM
02:00 PM
-
05:30 PM
10:00 PM
Wednesday
Closed
Thursday
Closed
Friday
11:30 AM
02:00 PM
-
05:30 PM
10:00 PM
Saturday
11:30 AM
02:00 PM
-
05:30 PM
10:00 PM

Sushi Dokoro Asanokawa Address

2-13 Kazuemachi, Kanazawa, Ishikawa 920-0908

Sushi Dokoro Asanokawa Access Info

  • Sushi Dokoro Asanokawa is right by Hokutetsu Bus Hashibacho Bus Stop.

Sushi Dokoro Asanokawa Phone Number

076-222-1114

Sushi Dokoro Asanokawa Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.

Read more

We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.

Photo of faq question markFrequently Asked Questions

What is omakase?

Omakase is a Japanese dining experience where guests entrust the chef to curate a multi-course meal based on seasonal ingredients and the chef’s expertise. The word "omakase" translates to "I'll leave it up to you", reflecting the element of surprise and trust in the chef’s selection.
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