Kitchen Sugi
Italian
Discover the culinary magic of Italian-Japanese fusion at Kitchen Sugi, nestled in Kanazawa's vibrant Yakitori Yokocho and bringing flavors to life.
Restaurant Details
Nestled within Kanazawa’s Yakitori Yokocho, Kitchen Sugi is a hidden gem for Italian cuisine enthusiasts. This restaurant captivates with a unique blend of Italian flavors enhanced by Japanese touches, making it an unforgettable dining experience.
Kitchen Sugi is famed for its artisanal pasta, meticulously crafted to delight any palate. The squid ink pasta stands out, marinated in a delicate sauce that evokes the essence of the sea. Another favorite is the hamburger steak with cheese cream sauce, which satisfies meat lovers with its tender texture and smooth topping.
Situated in the vibrant heart of Kiguramachi, this charming spot offers a cozy ambiance marked by its blackboard menus lining the walls. With limited counter seating, the personal interaction with the chef adds to the authentic feel.
This establishment doesn't just stop at offering exquisite cuisine. It also forges memorable connections between traditional cooking, rich flavors, and heartfelt hospitality. Reservations are recommended, especially during the busy evening rush, to ensure you experience one of Kanazawa’s culinary treasures.
Kitchen Sugi Phone Number
Kitchen Sugi Business Days
Kitchen Sugi Address
6-4 Kiguramachi, Kanazawa-shi, Ishikawa 920-0988
Kitchen Sugi Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Stretching alongside the Sea of Japan, the coastal prefecture of Ishikawa boasts some dramatically diverse scenery ranging from rugged coastlines to untouched mountain backdrops, offering the freshest seafood and colorful locally-grown produce, harvested from rural areas.
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.
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