Oshima is devoted to the cooking of Kanazawa, the city on the Sea of Japan that during the Edo period earned the nickname "Little Kyoto" for the richness of its craft traditions. Kanazawa cuisine is noted for its seafood; the grilled fresh yellowtail at Oshima is a delight. But the specialty of the house is a stew of duck and potatoes called jibuni. The exquisite table settings make use of Kutani porcelain and Wajima lacquer bowls. Subway: Ginza, Hibiya, and Marunouchi lines, Ginza Eki (Exit A5).