🇯🇵 Kanazawa-shi

Tony and Masa ate fresh seafood at this market. They had sea urchin, kanogani (snow crab), grilled eel livers, and giant oysters "as big as freakin' clown shoes"

Tony and Masa watched a geiko perform at Fujinoya Tea House (could not find exact location on map).

Traditional kaiseki restaurant that dates back to 1890. Menu changes as seasonal ingredients become available. ""Preserved in a tightly wrapped bamboo leaf, intended to resemble a sword, sea bream served chimaki-style over rice slightly sweetened by vinegar, soy sauce, sugar, and sesame... Grilled rockfish made Horaku style, steamed in smoking wormwood. Bamboo shoots and wagyu beef prepared tableside with soy sauce and mirin. Today's sashimi course is cod, salted and pressed between leaves of kelp for 2 hours, coated with sake-cured codfish roe. Next to it, flounder, its skin gently rubbed with grilled tomato the day before. Finally, a super luxurious clam hot pot: rice is steamed with clam and a bonito broth, then topped with plump torigai plum and manju clams, as well as creamy sea urchin and a Japanese broccolini blossom for good measure. Simple, perfect."

Tony attended a meet and greet here for Cook it Raw elite chefs like Rene Redzepi, Albert Adria, Claude Bosi, etc.