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Visited

Chikara

Name: Chikara
Telephone: +81768522164
Price range: JPY 3,500
Rating: 3.09

力

3.09

（1 reviews）

JPY 1,500

JPY 3,500

Chanko

Hosu-gun Anamizu Machi, Ishikawa, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

JPY 3,500

Hours

Sunday

12:00~22:30

(L.O.22:00)

Accepts reservations

Monday

12:00~22:30

(L.O.22:00)

Accepts reservations

Tuesday

12:00~22:30

(L.O.22:00)

Accepts reservations

Wednesday

12:00~22:30

(L.O.22:00)

Accepts reservations

Thursday

12:00~22:30

(L.O.22:00)

Accepts reservations

Friday

12:00~22:30

(L.O.22:00)

Accepts reservations

Saturday

12:00~22:30

(L.O.22:00)

Accepts reservations

Public holiday

12:00~22:30

(L.O.22:00)

Accepts reservations

Address

Nearby stations

0.33km from Anamizu station

Seating Options

Counter

Facilities

No parking

Payment methods

Credit cards not accepted・Electronic money not accepted.・QR code payment is not available

May 31 to June 27, 2026

S	M	T	W	T	F	S
31	6/1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27

：Real-time reservation

：Request

：No available seats

：Closed

A treasure trove of seafood and exquisite chanko nabe

Riki is run by a former sumo wrestler and offers fresh sashimi unique to Noto, as well as exceptional chanko nabe. The chanko nabe, with its gentle soy sauce base, is filled with plenty of chicken and fresh vegetables, providing a comforting warmth. The sashimi features seasonal local catches, including turban shell, and its deliciousness is unparalleled. This warm establishment allows both locals and visitors to fully enjoy the charm of Noto.

Ratings

3.09（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.12(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

Ayako

@ayako-575909

Japan

Sep 21, 2025

4.0

The atmosphere was calm, and the staff were kind, making it a pleasant experience. The chanko with a soy sauce base had a rich flavor from the combination of beef and chicken, and even the vegetables were deeply flavorful. The fresh gluten added a nice variation to the taste, and I finished it off smoothly by adding udon at the end. The sashimi was fresh, and the crunchy texture of the turban shell and the chewy texture of the squid were irresistible. I was delighted to enjoy various oyster dishes all at once, including grilled, fried, and oyster rice. The white clam appetizer was also delicious, allowing me to savor the blessings of the Noto Sea.

1