Kansai Food Page
Iwashigumi/
Kanazawa: Izakaya
₯076-224-1493
€Data
An often scowled-at
and underappreciated
fish in North Ameri-
ca, the sardine is
celebrated in dozens
of dishes at Iwashi-
Gumi, which means
"gang of sardines."
Try them pureed and
deep-fried into
golfball-sized cro-
quettes over a pump-
kin puree, or bob-
bing around as lit-
tle fishballs in an
aromatic nabe-style
stew packed with
tofu, greens, and
shiitake and enoki
mushrooms.

Sardines star as
sashimi and tempura,
they are grilled
whole, they're
stuffed into spring
rolls, and they're
shredded and piled
on top of chazuke
along with shiso
leaves and nori. You
can even crunch on
the bones, deep-
fried and presented
as a sort of sardine
potato chip.

The dining space
itself is old, wood-
en and charming, and
decorated with orig-
inal paintings by
one of the talented
young servers. Eng-
lish menus are
available.
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Kanazawa, Katama-
chi 1-7-13.  Open
5-10:30pm (LO).
Closed Sundays.
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