While the Kaga City area has three historic hot spring towns, Yamanaka Onsen has always been loved by many for its enchanting landscape created by mountains and rivers. A short walk from its town centre, Kakusenkei Gorge is a lush green area that enjoys the clear flow of the Daishoji River, graceful waterfalls and soothing bird calls.The river is crossed by three bridges. Korogi Bridge, built in the most traditional way using only cypress wood, perfectly complements the surrounding natural scenery. The strikingly modern Ayatori Bridge was designed by TESHIGAHARA Hiroshi (1927-2001), a famous ikebana master and an avant-garde film director. Kurotani Bridge is a stone arch bridge that conjures up romantic images of the 20th century.The 1.3km-long footpath along the banks of the river connects these bridges. The start point of the footpath is Korogi Bridge, the furthest upstream of the three bridges. Passing cedar groves, sparkling waterfalls and luminous clearings, the path offers splendid views at every season. You will find Kakusenkei Kawadoko along the way, a pop-up riverside cafe near Ayatori Bridge. Operating on clear days, this charming cafe with simple tatami seating and bright red parasols is the perfect place to stop by to relax.From here it’s a 500 m walk to Kurotani Bridge, the end of the wonderful footpath. The famous haiku poet MATSUO Basho (1644-1694) of the 17th Century once visited Yamanaka Onsen and praised the picturesque gorge. Located close to the bridge, a rustic hut (Basho-do) contains a small statue of Basho inside.

The institute is the only training center in Japan that teaches the disciplines of woodturning and lacquering. On weekdays, you can see trainees practicing woodturning. An important collection of works, including pieces designed by some of the most prominent local craftsmen, such as Mr. KAWAGITA Ryozo, who is regarded by Japan as a living national treasure, is displayed in the exhibition room. You can also try your hand at woodturning under the tutelage of a Yamanaka lacquerware artisan (reservations required).

You can wind down your afternoon with drinks selected by Yusuke Shimoki, an award-winning master sake sommelier who opened Washubar Engawa in 2014, almost 10 years ago. This bar has become a secret destination spot for locals and internationals alike. The sake is paired with the most suitable vessel carefully curated by Shimoki himself, selecting from Kutani porcelain to Yamanaka lacquerware created by local craftsmen. The dedication and thought put into each drink is truly divine.

Historically, Japanese hot spring towns were developed with public bathhouses at the centre. In the Hokuriku dialect, the public bathhouses are called ‘soyu’, and the area surrounding the soyu was called ‘Yunogawa’. The quintessential cityscape of a hot spring town still remains in Yamashiro Onsen. Today’s Yamashiro Onsen has two public bathhouses. While the soyu is a modern facility with standard equipment and multiple baths, the Ko-soyu (literally meaning old public bathhouse) is a unique bathhouse that spectacularly recreates the architecture and bathhouse culture of the Meiji era (1868-1912), and is decorated with the region’s finest crafts such as lacquerware, ceramic tiles and stained glass. As was the bathing style at the time, the bathhouse is not equipped with the usual separate spaces for showering. After the bath you can enjoy relaxing in the rest area on the second floor. From here you can look out over the town of Yamashiro Onsen, and feel the fatigue of travel melt away. In the evening the building is lit up, adding a romantic touch to the town.

You will find many traditional and local sweets shop in Kaga City because tea ceremony is closely intertwined with sweets. The Roppoyaki is made from simple ingredients, flour, eggs, honey, and red bean paste. Fresh eggs are collected every morning and the amount of each ingredient is slightly adjusted each day according to the temperature and humidity. Each bite is a reflection of the history and the dedication this family has in passing down the knowledge from one generation to the next.

Depending on what you are looking for, we suggest Ichiriki for your ultimate Izakaya dining, or Ippei for the most delicious and local sushi joint in Kaga City. It really doesn’t get more local than these two restaurants loved by both locals and returning visitors. Yamashiro Soyu bathhouse is also beautifully lit up at nighttime, making for a scenic walk in the town.

The Kaga City area has three hot spring towns, and the nature of each hot spring, and atmosphere of each onsen town differs. Located on the shores of Lake Shibayama, Katayamazu Onsen’s soyu (public bathhouse) has an open and welcoming atmosphere. Although most onsen facilities are traditional and Japanese in their style, this bathhouse is strikingly modern and was designed by TANIGUCHI Yoshio, a world-renowned architect known for his work in the redesign of the Museum of Modern Art in New York City. The two baths, one overlooking the lake and distant mountains (Kata no yu), the other overlooking the woodland (Mori no yu), are switched between genders every day. You can enjoy a relaxing bath while gazing out at the view, as well as getting to know the locals.

Kutani-yaki (Kutani porcelain) is widely considered to be one of Japan's most original and highly decorative porcelain styles, with a remarkable artistic legacy that still continues. The Daishoji domain (presently the Kaga City area) began producing porcelain in 1655, in the early Edo era. The porcelain was named Kutani-yaki after Kutani village where the pottery stone was produced and the kilns were built. Since then, Kutani-yaki has evolved to cover a wide range of distinctive styles and approaches that are presented in this museum. While the works of Kutani-yaki are showcased in the exhibition rooms, every corner of the museum has also been decorated with Kutani porcelain stone tiles. On the second floor, you will find a cozy cafe overlooking the museum’s landscaped garden and a shop that sells postcards and books related to Kutani-yaki, as well as finely crafted tableware items.

A café and atelier gallery space in a 130 year old Daishoji Machiya that used to be a fish shop back in the day. You are able to enjoy a delicious drink while relaxing in this timeless space. It is also the studio space to lacquerware and woodturning artist Eiko Tanaka. Every piece is delicately made and exquisite. A member’s only bar can be found on the second floor, if you’re lucky a new friend will let you in.

In the small harbour of Hashitate, facing the sea, sits the Kassen Shintoku fish shop-restaurant which has been a town institution since 1985. Here you can buy the fresh fish of the day, caught in the rich waters of the Sea of Japan.

It is with a big smile that Mr. Yuya receives us in his shop. Here we are in the fish centre of Hashitate. A wide variety of fish and shellfish are on display. Customers flock here to buy the most beautiful specimens, brought in the day before.

Mr. Yuya sells and cooks seafood caught directly from his grandfather's boat. In the Yuya family, the sea has been the food resource for generations. The boat goes out to the sea at around 11pm, and doesn’t arrive back until the next day. If the fishing has been successful, the ships return at around 3-4pm. The fishing takes place in the surrounding waters. The products are sorted into groups according to species and size. In winter, more than 50 species can be caught on one trip. The sorting takes time, and the fish are then sold at auction.

Winter is the trawl fishing season, and the season for crustaceans- in particular for sweet shrimp and snow crab. These giant crabs, which are the pride of the Hokuriku region, are mostly caught at night.In spring, the main products are sea bream and flatfish, known as hirame, which are eaten as sashimi. Net fishing is used, in order to catch horse mackerel and Japanese Spanish mackerel.

Late spring and into summer, is shellfish season. Turban shells and rock oysters are cooked and collected by hand, often while diving, and are eaten as sashimi. And in summer, it is the time for collecting seaweed such as mozoku.