Goryosho

The kaiseki cuisine is characterized by the use of seasonal ingredients. For example, in summer, dishes such as 'sea urchin and grilled eggplant with dashi jelly' and 'crispy young corn' are beautifully presented. Additionally, during the Tanabata festival, one can enjoy special presentations like 'a platter garnished with bamboo leaves and kashi leaves' that correspond to the occasion. These dishes are carefully prepared using fresh local ingredients.

The interior is a modern space with an open feel, overlooking the Hakusan mountain range, featuring wooden tables and large windows that let in natural light. Private rooms are also available, allowing guests to enjoy their meals in a calm atmosphere. The greenery visible from the windows enhances the dining experience even further.

The owner, Kazuhiro Yoshida, trained at the renowned Kanazawa restaurant 'Oryori Kifune' before opening 'Oryori Yoshiyoko' in 2022. The restaurant's name is derived from Yoshida's family business name, and it offers kaiseki cuisine that utilizes local seasonal ingredients. Since its opening, it has quickly become a difficult-to-reserve restaurant, proving its popularity and skill.

After training at the renowned restaurant 'Oryori Kifune' in Kanazawa, Kazuhiro Yoshida opened his own restaurant 'Oryori Yoshidokoro' in his hometown of Hakusan. Utilizing local ingredients, he skillfully employs the techniques of kaiseki cuisine to offer beautiful dishes that change with the seasons. Yoshida's dedication to cooking is reflected in his choice of ingredients and the beauty of his presentation, providing not just a meal but a moment that satisfies all five senses.