Cuisine
Dinner
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An appetizer that highlights the current season.
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A petite side dish plate of diverse local delicacies.Perfect match with Sake.
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A house special soup made from our own secret recipe.
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An assorted selection of the very best seasonal seafood from the Noto Peninsula.
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In season fish grilled simply to bring out its natural flavor.
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This dish will bring the current season to your plate.
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A dish that contains the very best of today’s fresh ingredients we personally selected from Kanazawa’s local market to leave a lasting impression.
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Pickled vegetables served before the rice or noodle meal.
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We offer rice seasoned with various ingredients that match each season and cold noodles in Summer.
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A simple dessert that finishes the course.
Dinner Course
| Price for one person | \JPY 25,000(plus tax) |
|---|---|
| Price for one person | \JPY 35,000(plus tax) |
This price includes both service and room charges.
Lunch
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An appetizer that highlights the current season.
-
A petite side dish plate of diverse local delicacies.Perfect match with Sake.
-
A house special soup made from our own secret recipe.
-
An assorted selection of the very best seasonal seafood from the Noto Peninsula.
-
In season fish grilled simply to bring out its natural flavor.
-
This dish will bring the current season to your plate.
-
Pickled vegetables served before the rice or noodle meal.
-
We offer rice seasoned with various ingredients that match each season and cold noodles in Summer.
-
A simple dessert that finishes the course.
Lunch Course
| Price for one person | \JPY 20,000(plus tax) |
|---|---|
| Price for one person | \JPY 25,000(plus tax) |
| Price for one person | \JPY 35,000(plus tax) |
This price includes both service and room charges.
Local Cuisine
Traditional Kaga cuisine Tai-no-Karamushi
<For all seasons>
This is an essential dish for a wedding banquet in Kanazawa. In a traditional wedding in Kanazawa, the bride’s family offers a pair of sea bream for the wedding banquet as a wish for their daughter to be loved by her new family. The pair of sea bream are stuffed inside and arranged on a large plate with their bellies facing each other which symbolizes fertility. The top of the fish also faces the guests to celebrate the marriage of the bride to the village, and the whole fish is served to everybody present including the staff. It is served in this way to create affection amongst the guests and staff toward the bride.
Traditional Kaga cuisine Jibu-ni
<For all seasons>
Jibu-ni (duck stew) is an indispensable dish for any celebratory occasion. While the origin of this dish is surrounded by mystery and various theories pervade, what is certain is the wonderous taste of this dish. We use special bowls crafted by local artisans to enhance the experience and enjoyment of this dish.
Steamed lotus root
<in season between August and May>
Hasu is a lotus root. While a lotus loot is generally cooked simply in a way that keeps its shape and texture, we grate it in order to create a special thickness.
Nodoguro(blackthroat seaperch)
<in season between August and May>
Nodoguro (blackthroat seaperch) is a white fatty fish. We prepare it either grilled or steamed.