Osaka-based QRAUD Inc. (CEO 寺田幸宏) has opened かにじぇんぬ 金沢 today, Monday, September 7, 2026, in the Nishi Chaya district of Kanazawa, Ishikawa Prefecture.
At かにじぇんぬ 金沢, chefs carve live crab in front of guests, who can then taste it prepared as sashimi, charcoal-grilled, shabu-shabu, and more. The course also draws on Ishikawa ingredients beyond the local crab, including Kaga vegetables and Noto-grown rice.
From September through early November, the course lets guests compare live beni-zuwai crab and Noto hair crab side by side. Once crab season opens in November, it shifts to feature kano-gani, a branded snow crab marked with a light-blue tag certifying its Ishikawa origin, and kobako-gani, a female snow crab available only for a short window each winter.
A private course is also available each season, limited to one party per day with the restaurant fully reserved, pairing the seasonal crab dishes with a performance in the company of Kanazawa geisha.
Set in Nishi Chaya, one of Kanazawa's three historic chaya districts, かにじぇんぬ 金沢 brings together Ishikawa's signature crab and Kanazawa's traditional performing arts in a single experience distinct to this location.
Comparing Live Beni-Zuwai Crab and Noto Hair Crab, September Through Early November
From September through early November, the course pairs local beni-zuwai crab, prized for its delicate, fresh sweetness, with Noto hair crab, known for its deep umami and rich flavor. Served as sashimi, charcoal-grilled, and shabu-shabu, the different preparations bring out the contrast between the two crabs' sweetness, umami, and texture more clearly.
A course featuring a performance with Kanazawa geisha is also available. Limited to one party per day with the restaurant fully reserved, it combines Kanazawa's traditional performing arts with the crab course in a single sitting.
Live Beni-Zuwai Crab and Noto Hair Crab Tasting (a sample course)
- Starter: Wajima black abalone, aobai shellfish, and sea urchin, topped with shellfish dashi jelly and yuzu
- Palate opener: Noto nodoguro (blackthroat seaperch) steamed sushi
- Kaga hassun — mountain, sea, and land of Hokuriku
- Live crab, prepared several ways:
- Sashimi (hair crab and beni-zuwai crab), with irizake and Shaoxing wine
- Charcoal-grilled (hair crab and beni-zuwai crab), with crab miso and ponzu
- Shabu-shabu (hair crab and beni-zuwai crab)
- Crab cream croquette
- Korazake (beni-zuwai crab)
- Ishiyaki hot-stone grilling (beni-zuwai crab claw and hair crab), with abalone liver miso and bread
- Palate cleanser: Noto mozuku seaweed with pounded nagaimo (Japanese mountain yam)
- Rice course: Noto Hikari rice, soup, and pickles, plus three dishes: kani tama (crab omelet), ikura don (salmon roe rice bowl), and kani zosui (crab rice porridge)
- Dessert: Seasonal sweet and matcha
*The course contents may change depending on the day's catch.
Course Pricing
Live Beni-Zuwai Crab and Noto Hair Crab Tasting Course
- Available: September to early November
- Price: From ¥33,000 per person (tax included)
- Party size: 2 to 8 guests
A 10% service charge applies. The crab varieties and origin may change based on the day's catch.
Private Course With Kanazawa Geisha — Live Beni-Zuwai Crab and Noto Hair Crab Tasting (limited to one party per day, full restaurant buyout)
- Available: September to early November
- Price: From ¥60,000 per person (tax included)
- Party size: 6 to 8 guests
- Conditions: Full restaurant buyout; minimum spend of ¥500,000 (tax included)
A 10% service charge applies. The crab varieties and origin may change based on the day's catch.
Kano-Gani and Kobako-Gani Arrive After Crab Season Opens in November
Once crab season opens in November, the Live Kano-Gani and Kobako-Gani Course lets guests taste Ishikawa's two signature crabs together.
Kano-gani, a branded snow crab marked with a light-blue tag certifying its Ishikawa origin, is served live, its plump meat drawing out a refined sweetness and rich flavor through preparation suited to its condition. Kobako-gani, the female snow crab, is prized for its rich uchiko (ovaries) and crunchy sotoko (external eggs) — a rare winter delicacy available only for a short catch season.
This course is also available in a private version, limited to one party per day with the restaurant fully reserved, pairing Ishikawa's winter crab with a performance by Kanazawa geisha.
Course Pricing
Live Kano-Gani and Kobako-Gani Course
- Available: Early November to the end of March
- Price: From ¥60,000 per person (tax included)
- Party size: 2 to 8 guests
A 10% service charge applies. The menu and crab varieties or origin may change based on the season and catch.
Private Course With Kanazawa Geisha — Live Kano-Gani and Kobako-Gani (limited to one party per day, full restaurant buyout)
- Available: Early November to the end of March
- Price: From ¥660,000 per party (tax included)
- Party size: 1 to 8 guests
- Conditions: Limited to one party per day; full restaurant buyout
The minimum charge is ¥660,000 per party (tax included), regardless of party size. A 10% service charge applies. The menu and crab varieties or origin may change based on the season and catch.
A Nishi Chaya Machiya With Counter Seating and a Stage for Geisha Performances
かにじぇんぬ 金沢 sits in a corner of Nishi Chaya, one of Kanazawa's three historic chaya districts, directly across from the kenban, the hall where geisha train.
The interior, which keeps the character of a machiya (traditional townhouse) with a long history, has eight counter seats and a tatami-floored stage where geisha perform dances and other arts. Right in front of the counter, chefs carve live crab and prepare it as sashimi, charcoal-grilled, and shabu-shabu, so guests can watch the process up close.
In the full-buyout course with Kanazawa geisha, guests can watch a dance or other performance up close while enjoying the crab dishes. Set within the refined atmosphere of Nishi Chaya, かにじぇんぬ 金沢 brings Kanazawa's food and traditional performing arts together in a single experience distinct to this restaurant.
Store Overview
- Name: かにじぇんぬ 金沢
- Address: 2-24-5 Nomachi, Kanazawa City, Ishikawa Prefecture
- Phone: 076-256-3339
- Grand opening: Monday, September 7, 2026
- Hours: Lunch from 12:00 PM; dinner from 6:00 PM (reservation only)
- Seats: 8
- Official Instagram: https://www.instagram.com/kani.kanazawa/
- Reservations: https://www.tablecheck.com/shops/canni-sienne-kanazawa/reserve
